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Fresh Salad With Peanut Sauce
1 fresh red or green semihot chili, cut into thin slices
1 clove garlic, sliced
1 teaspoon salt
2 small slices kencur, soaked in water for thirty minutes (optional)
3 tablespoons crunchy peanut butter
1 teaspoon tamarind, dissolved in 1 tablespoon water
2 teaspoons sugar
1 cup thin-sliced cucumbers
1 cup fresh bean sprouts
1 cup lettuce, broken into bite-size pieces


Crush the chili, garlic, salt, kencur and peanut butter in a mortar so it'll become the sauce of the dish. Add the tamarind liquid and sugar. Mix well.

Toss the sauce with the vegetables until well mixed. Serve chilled or at room temperature.

Merry welcomes you to visit her hot and smoky kitchen at Merry's Kitchen of Indonesian Cuisine for more of her favorite recipes!

Preparation Time: Serves: 4
Recipe Origin: Indonesia
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