Indonesian Pineapple And Celery Salad Selada Nanas Recipes

INDONESIAN PINEAPPLE AND CELERY SALAD - SELADA NANAS

Steps:

• In a big bowl combine all the vegetables.
• In a separate bowl combine all the ingredients for the sauce.
• Just before serving add the sauce to the vegetables, toss well and top with the peanuts.

PRAWNS IN PINEAPPLE (NANAS UDANG)

Steps:

• Grind everything together except assam skin to a fine paste.
• 1/3 of a small packet of asasam to be mixed in a pot of water then strained.
• Boil assam water, then add ground ingredients with assam skin.
• Boil on slow fire for 45 minutes.
• Add prawns or fish 15 minutes before serving.

ZIGNI

Steps:

• For the berbere, grind spices if necessary. Combine the spices and roast in a dry skillet on low heat, stirring constantly, for about 5-10 minutes, or until warm and just slightly roasted and fragrant - not browned. The proportions between hot and mild paprika powder should be adjusted to taste. I prefer 50/50, which gives a fairly hot result. The paprika powder should be of highest quality.
• While still hot, pour the berbere pepper into a jar and seal. Will keep for months in a cool and dark place.
• For the stew, brown the meat on high heat until brown, then add the onion, and eventually the garlic and 3 tbsp Berbere, which are NOT to become burnt.
• Deglaze with the wine (if using). Add the canned tomatoes with their liquid, the stock cubes and the tomato paste and let simmer very slowly until the meat is tender and the stew has thickened (½ hour to 2 hours or more, depending on the meat).
• Add salt, pepper and lemon to taste. Garnish with coriander and serve hot on Injera (Ethiopian flat bread). Also good with rice or potatotoes.

CELERY & OLIVE SALAD

Steps:

• In a medium-sized glass or plastic bowl, stir together celery, olives, olive oil, vinegar, oregano, garlic powder, salt and pepper until well combined. Cover and refrigerate for at least 4 hours or as long as overnight.
• Serve as an accompaniment to fish or meat.