*  Exported from  MasterCook  Buster  *
                       Vegetable Salad (Sayur Pecal)
 Recipe By     : www.globalgourmet.com
 Serving Size  : 6    Preparation Time :
 Categories    : Salads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  pound         chinese long beans -- cut
                         into two inch lengths
    2      medium        potatoes
   14      ounces        firm tofu
                         cooking oil -- for deep frying
    2      tablespoons   tamarind pulp
    1      cup           hot water
    5                    shallots; walnut-sized
    2                    fresh red or green
                         jalapeno chilies -- seeded
    1      teaspoon      dried shrimp paste; blachan
      1/4  cup           cold water
    2      tablespoons   cooking oil
    2      tablespoons   packed brown sugar
    1      tablespoon    soy sauce
      1/4  cup           roasted peanuts -- finely chopped
    3                    hard-cooked eggs -- shelled
                         and cut into quarters
      1/4  cup           bean sprouts
    1      small         red bell pepper -- cut
                         into diamond-shaped pieces
      1/4                english cucumber -- quartered
                         lenghtwise and cut
                         crosswise into half-inch pieces
 1. Cook beans in boiling water until tender-crisp, 4 to 5 minutes. Boil
 potatoes until tender, then cut into 3/4 inch cubes.
 2. Drain tofu; cut into 3/4 inch cubes. Place between paper towels and
 gently press out excess water.
 3. In a wok, heat oil for deep-frying to 350*. Add tofu and deep-fry,
 turning once, until golden on all sides, 3 to 4 minutes. Remove from oil
 and drain on paper towels.
 4. Soak tamarind pulp in hot water for 15 minutes. Mash pulp and separate
 fibers and seeds with a fork. Pour into a strainer over a bowl; force the
 pulp through and press out liquid. Scrape off pulp on underside of
 strainer. Discard seeds and fibers.
 5. In a blender, process shallots, chilies, dried shrimp paste, and cold
 water until smooth.
 cooking: 1.Place a wide frying pan over medium-low heat until hot. Add oil,
 swirling to coat sides. Add shallot mixture and cook, stirring, until
 fragrant, 6 to 8 minutes. Add brown sugar, soy sauce, and tamarind water;
 simmer for 2 minutes. Add peanuts and simmer for 2 minutes longer. Pour
 dressing into bowl and let cool.
 2. Arrange beans, potatoes, tofu, eggs, bean sprouts, bell pepper, and
 cucumber in separate piles on a serving platter. Serve dressing alongside.
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