Still Life: Cabbage Salad with Peanuts/ Coconut Creamed Vegetables, Peceli

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* Exported from MasterCook *

 

Peceli (Spicy Pineapple Relish)

 

Recipe By :Molly Katzen

Serving Size : 8 Preparation Time :0:15

Categories : Dips & Salsas

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups fresh ripe pineapple chunks

1 cup water or fruit juice (orange, apple or

pineapple)

1/4 teaspoon salt

freshly ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/2 teaspoon crushed red pepper -- or to taste

1/4 teaspoon nutmeg

2 tablespoons brown sugar

2 tablespoons fresh lemon juice

1/2 cup finely minced onion

 

Combine everything in a heavy saucepan. Bring to a boil. Reduce heat to

moderate. cook 20 to 30 minutes uncovered, or until reduced to a chutney-like

thickness.

 

Cool and refrigerate until use.

 

Description:

" Chutney, Indonesian style "

Cuisine:

" Indonesian "

Copyright:

" 1994 "

Start to Finish Time:

" 0:45 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 44 Calories; trace Fat (6.8% calories

from fat); trace Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

70mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0

Fat; 0 Other Carbohydrates.

 

Serving Ideas : Serve as a condiment to Coconut Creamed Vegetables, with plain

or fried rice, or as an accompaniment to Miso-Almond Sauce.

 

Serve with Cabbage Salad with Peanuts,

Coconut Creamed Vegetables, and

yellow rice.

 

NOTES : This keeps for weeks if stored in an airtight container in the

refrigerator.

Nutr. Assoc. : 4490 1582 0 0 0 0 0 0 0 0 0 0 20034

 

 

* Exported from MasterCook *

 

Cabbage Salad with Peanuts

 

Recipe By :Molly Katzen

Serving Size : 4 Preparation Time :0:20

Categories : Salads & Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup peanut butter

1/2 cup hot water

1/3 cup plus 1 tablespoon rice vinegar or cider

vinegar

3 tablespoons brown sugar

1 1/2 teaspoons salt

1 tablespoon soy sauce

1 teaspoon sesame oil

1 small head of cabbage -- shredded

crushed red pepper -- to taste

1/2 cup peanuts -- for garnish

grated carrots -- for garnish

minced fresh cilantro -- for garnish

 

In a large bowl, mash together the peanut butter and hot water until they form a

uniform mixture.

 

Mix in vinegar, sugar, salt, soy sauce, and sesame oil.

 

Add the cabbage in 2-cup increments (you should have about 7 to 8 cups total),

mixing well after each addition. Add red pepper to taste.

 

Cover th bowl tightly, and refrigerate for at least 4 hours (but preferable 12

to 24), visiting it every hour or two to give it a good stir.

 

Sprinkle the peanuts on top right before serving. Serve with a slotted spoon.

 

Description:

" Sweet and sour--and slightly creamy from the peanut butter--this is a

nice way to eat cabbage. "

Cuisine:

" Indonesian "

Copyright:

" 1994 "

Start to Finish Time:

" 4:20 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 297 Calories; 19g Fat (52.4% calories

from fat); 12g Protein; 27g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

1180mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 3

Fat; 1/2 Other Carbohydrates.

 

Serving Ideas : Serve with Coconut Creamed Vegetables,

yellow rice, and

Peceli.

 

NOTES : This salad benefits from sitting around for 12 to 24 hours, so feel

encouraged to make it up to a day ahead. Just hold off on adding the peanuts

until the very last minute. Their crunch is a large part of this salad's charm,

and they lose it if they sit too long in the marinade.

Nutr. Assoc. : 0 0 4733 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Coconut Creamed Vegetables

 

Recipe By :Molly Katzen

Serving Size : 4 Preparation Time :1:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups shredded unsweetened coconut

2 cups soy milk

2 medium fresh ripe tomatoes

2 medium garlic cloves -- minced

1 tablespoon minced ginger -- or up to 2 tablespoons if desired

2 cups chopped onion

1 tablespoon peanut or canola oil

1 1/2 teaspoons salt

1/2 teaspoon turmeric

2 inch piece of lemon grass (or 1 teaspoon dried,

crumbled)

1 teaspoon chili powder

1/2 pound firm tofu -- diced

crushed red pepper -- to taste

1/2 pound fresh green beans -- trimmed and cut into 1 1/2 "

lengths

1/2 pound broccoli -- chopped

 

In a toaster oven, or in a heavy skillet on the stove top, lightly toast 1 cup

of the coconut and set aside. Place the other cup of coconut in a saucepan with

the milk.. Heat slowly until it almost reaches the boiling point. Remove from

heat just before it boils, and allow to cool to room temperature. Puree in a

blender, then strain, reserving the milk. Discard the coconut after pressing

out all the liquid.

 

Heat a small saucepan of water to boiling. Core the tomatoes and drop them into

boiling water for a slow count of 10. Remove and peel under cold running water.

Cut the tomatoes open and squeeze out and discard the seeds. Then cop the

tomatoes into cubes and set aside.

 

In a deep skillet of Dutch oven, saute garlic, ginger, and onion in oil with

salt. Add turmeric, lemon grass, chili powder, tofu and crushed red pepper to

taste. Saute over medium heat for about 5 minutes.

 

Stir in the green beans and 1/4 cup water. Cover and cook 5 to 8 minutes,

stirring occasionally. If it seems dry, add another 1/4 cup water.

 

Add the chopped broccoli, tomatoes, and coconut milk; mix well and cover.

Continue to cook over medium heat, stirring now and then, for 5 minutes or until

the broccoli and green beans are bright green and just tender.

 

Serve in bowls, alongside plates of yellow rice. Top the rice with the reserved

toasted coconut (from step 1).

 

Description:

" Ordinary vegetables (green beans, broccoli, tomatoes) become

extraordinary in a richly flavored, creamy yellow sauce that combines

coconut, ginger, garlic, onion, lemon grass, and chile. "

Cuisine:

" Indonesian "

Copyright:

" 1994 "

Start to Finish Time:

" 1:00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 453 Calories; 35g Fat (63.8% calories

from fat); 14g Protein; 30g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol;

861mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 3 Vegetable; 1/2 Fruit;

6 Fat; 0 Other Carbohydrates.

 

Serving Ideas : Serve with Cabbage Salad with Peanuts,

yellow rice, and

Peceli.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 1074 0 0 0 0 0 0 3568 0