Brunei - Rujak Brunei - Spiced Fruit Salad

Rujak Brunei - Spiced Fruit Salad

Origin: Brunei; Serves: 6

Ingredients

-       1 small cucumber, sliced thin

-       1 cup thinly sliced jicama

-       1 cup cubed firm ripe papaya

-       1 star apple (carambola), sliced

-       1 to 2 cups cubed fresh or canned ripe pineapple

-       1 firm green pear, cubed

-       1 firm tart apple, cubed

FOR THE SAUCE

-       3 tablespoons dry roasted peanuts

-       1 or 2 hot red chilies, sliced and seeded

-       1/2 cup brown sugar

-       1 tablespoon tamarind paste, dissolved in 1/2 cup water and strained

-       1 small green banana, sliced (optional)

Directions

-       Arrange the cucumber and any 3 or more of the fruits in separate heaps on a serving platter.

-       In a food processor chop fine the peanuts, then blend in the chilies, brown sugar, tamarind, liquid, and banana (if used) to form a paste.

-       It is traditional to serve the sauce and fruit separately.

-       Each diner may then select the fruit and dip it into the thick sauce.

-       The modern method is to toss the fruit and sauce together and serve the salad at room temperature.

Brunei - Vegetable Salad

Vegetable Salad

Ingredients

-       1 c Cubed, firm tofu (1/2-in. -cubes

-       2 Stalks celery, cut into -julienne strips

-       2 Carrots, shredded

-       2 Italian plum tomatoes, cut -into thin wedges

-       1/2 Cucumber, thinly sliced

-       1 c Fresh bean sprouts

-       1 c Broccoli florets

-       1/2 c Szechuwan Peanut Dressing Garnish: raisins, toasted -sesame seeds, fresh -watercress sprigs, or -unsalted peanuts, optional -----DRESSING-----

-       1/3 c Peanut butter, smooth or -crunchy

-       1/2 c Hot vegetable stock or hot -water

-       1 t Soy sauce

-       2 tb Rice vinegar

-       2 tb Safflower oil

-       2 Cloves garlic, minced

-       1/2 ts Dry crushed red pepper (1 -teaspoon if you prefer -spicy flavoring

Directions

-       In a large bowl, gently toss together salad ingredients.

-       In a small bowl, combine dressing ingredients. Pour over salad and toss again.

-       Top with garnish.

-       Advance Preparation: Both salad ingredients and dressing may be prepared in advance and refrigerated. For best quality, toss together just before serving.

Hints:

-       To cook bean thread, immerse it in boiling water for about 10 minutes to soften. Drain, rinse with cool water, and cut into 3-inch strands.

-       For those concerned about complete protein, tofu, peanuts and sesame seeds complement one another to form a high-quality "complete" protein.

Brunei - Salad with Spicy Peanut Sauce

Salad with Spicy Peanut Sauce

Ingredients

FOR THE SALAD

-       3 tb Vegetable oil

-       Salt to taste

-       1 lb Firm tofu; patted dry -- and cut into 1/4" cubes

-       2 sm Potatoes; boiled -- cut into bite-size wedges

-       1/2 lb Fresh spinach; cleaned -- steamed, and chopped

-       1/2 sm Head green cabbage; shredded -- and lightly steamed

-       1/2 lb Mung bean sprouts -- washed thoroughly

FOR THE DRESSING

-       4 Garlic cloves

-       1/4 c Roasted peanuts

-       5 ts Soy sauce or tamari

-       3 tb Lime or lemon juice

-       4 ts Brown sugar

-       1/4 ts Cayenne pepper

-       2 tb Water

Directions (Preparation 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 the bean curd, potatoes, spinach, and cabbage on individual plates.

-       Prepare the dressing by placing all of the dressing ingredients in a blender and blending until smooth. If the dressing seems too thick, add another teaspoon of water.

-       Top the vegetables and bean curd with the bean sprouts and dressing, and serve immediately.