EatSmarter exclusive recipe

Indonesian Salad

with Egg, Peanuts and Cilantro
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Indonesian Salad

Indonesian Salad - Made quickly, filling and fiery good!

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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
613
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie613 kcal(29 %)
Protein31 g(32 %)
Fat42 g(36 %)
Carbohydrates24 g(16 %)
Sugar added9 g(36 %)
Roughage10.5 g(35 %)
Vitamin A2 mg(250 %)
Vitamin D1.8 μg(9 %)
Vitamin E10.6 mg(88 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin11 mg(92 %)
Vitamin B₆0.7 mg(50 %)
Folate233 μg(78 %)
Pantothenic acid2.3 mg(38 %)
Biotin36.2 μg(80 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C165 mg(174 %)
Potassium1,409 mg(35 %)
Calcium318 mg(32 %)
Magnesium131 mg(44 %)
Iron8.4 mg(56 %)
Iodine28 μg(14 %)
Zinc2.6 mg(33 %)
Saturated fatty acids6.3 g
Uric acid124 mg
Cholesterol238 mg
Development of this recipe:

Ingredients

for
2
Ingredients
2
2 tablespoons
sparkling Mineral water
3 ½ tablespoons
1
1
2
Carrots (about 200 grams)
1
elongated Shallot
7 ounces
Tofu (seasoned, eg, with pepper)
1 bunch
1
1
1 tablespoon
brown Sugar
1 ½ tablespoons
1 teaspoon
1
2 tablespoons
Preparation

Kitchen utensils

1 Skillet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Whisk, 1 Slotted spatula, 1 Salad spinner, 1 Plastic wrap, 1 Plate, 1 Citrus juicer

Preparation steps

1.
Indonesian Salad preparation step 1

Whisk the eggs in a bowl with mineral water and season to taste with salt and pepper.

2.
Indonesian Salad preparation step 2

Heat 1 teaspoon of canola oil in a skillet. Add the whisked egg and let thicken over medium heat to form a pancake. Flip pancake and fry for 30 seconds. Remove from skillet.

3.
Indonesian Salad preparation step 3

Roll the pancake and cut into slices. Cover and set aside.

4.
Indonesian Salad preparation step 4

Rinse cucumber, cut in half and remove seeds. Cut pepper into quarters, remove seeds and rinse. Peel carrots and trim. Cut cucumber, pepper and carrots into thin strips.

5.
Indonesian Salad preparation step 5

Peel shallot and cut into thin strips.

6.
Indonesian Salad preparation step 6

Cut tofu into cubes. Rinse cilantro, shake dry and pluck leaves.

7.
Indonesian Salad preparation step 7

Squeeze lime. Cut chile pepper in half, remove seeds, rinse and place in a mortar. Crush into a paste. Mix chile pepper in a bowl with brown sugar, 3 tablespoons of lime juice, soy sauce, sesame oil and 2 tablespoons canola oil.

8.
Indonesian Salad preparation step 8

Clean lettuce and arrange decoratively on a plate.

9.
Indonesian Salad preparation step 9

Roast peanuts in a skillet, remove and wipe the skillet.

10.
Indonesian Salad preparation step 10

Heat the remaining canola oil in the skillet and fry tofu cubes until brown.

11.
Indonesian Salad preparation step 11

Mix the prepared vegetables with the dressing and add to the salad leaves. Distribute tofu, peanuts and sliced egg on the salad. Sprinkle everything with cilantro and serve immediately.