FOR THE SALAD
3 tbsp vegetable oil
1 salt to taste
1 lb firm tofu, patted dry - and cut into
2 small potatoes, boiled - cut into bite-si
1/2 lb fresh spinach, cleaned - steamed, and ch
1/2 small head green cabbage, shredded - and lightly st
1/2 lb mung bean sprouts - washed thorough, ly
FOR THE DRESSING
4 garlic cloves
1/4 cup roasted peanuts
5 tsp soy sauce or tamari
3 tbsp lime or lemon juice
4 tsp brown sugar
1/4 tsp cayenne pepper
2 tbsp water
Directions
Prep time: 1 hour
Heat the oil and salt in a medium frying pan over medium heat. Add
the tofu in small batches and saute until lightly browned on both
sides, about 5 minutes. Remove with a slotted spoon and drain on a
paper towel.
Arrange bean curd, potatoes, spinach, and cabbage on individual
plates.
Prepare dressing by placing all of the dressing ingredients in a
blender and blending until smooth. If dressing seems too thick, add
another teaspoon of water.
Top vegetables and bean curd with the bean sprouts and dressing, and
serve immediately.
This salad is also good after being chilled.
Source: The Compassionate Cook - by Ingrid Newkirk and PETA
Servings: 6 servings
K.d. Lang's Indonesian Salad W/Spicy Peanut Dressing Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
Academics have traced the existence of recipes far back into ancient history, at least as far back into history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, sadly, these ancient records were just very basic hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to academics is a collection of ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. As our culinary historical trip moves to more modern times we find two books dating from the 1300s : a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these two books are not about the indian food that is served today, but instead accounts of the types of food prepared by the chefs of the rich people of the time. In the 15th century, people returning from the crusades brought us many new foods, spices and herbs from middle-east cuisine, such as basil and rosemary. These new herbs and spices created an increase in publications on food, the majority of which are kept safe in private cookery archives. Over the following few centuries, the families of Europe tried to offer the most exotic banquets, and because of this cooks and their collection of recipes were at a premium. Nevertheless, it was during the nineteenth century that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and writing down recipes to allow everyone to enjoy them. When we get to the 1900s, cookbooks were starting to become popular due to higher levels of literacy, more spare time and having more disposable income. The arrival of TV gave us celebrity TV chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this K.d. Lang's Indonesian Salad W_Spicy Peanut Dressing recipe.
