Ingredients with Measurements:
- 1 lb. batagor (Indonesian fried fish dumplings)
- 4 cups mixed greens
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1 cup cherry tomatoes
- 1/2 cup chopped roasted peanuts
- 1/4 cup chopped cilantro
For the Peanut Dressing:
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp. honey
- 1 tbsp. sesame oil
- 1 clove garlic, minced
- 1/4 tsp. red pepper flakes
- 1/4 cup water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 375°F. Place batagor on a baking sheet and bake for 10-12 minutes until crispy.
2. In a large bowl, combine mixed greens, shredded carrots, sliced cucumbers, and cherry tomatoes.
3. In a blender or food processor, combine peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, red pepper flakes, and water. Blend until smooth.
4. Drizzle peanut dressing over the salad and toss to combine.
5. Top the salad with baked batagor, chopped roasted peanuts, and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
Bake batagor at 375°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 31g
Protein: 22g
Fiber: 7g
Sugar: 14g
Substitutions for ingredients:
- Use any type of fried or baked fish dumplings instead of batagor.
- Substitute any type of greens for mixed greens.
- Use any type of nuts instead of roasted peanuts.
- Substitute parsley or mint for cilantro.
Variations:
- Add sliced avocado to the salad.
- Use a different type of dressing, such as a ginger soy dressing.
- Serve the batagor on the side instead of on top of the salad.
Tips and tricks:
- Make the peanut dressing ahead of time and store in the refrigerator for up to a week.
- To make the salad more filling, add cooked quinoa or brown rice.
- To make the salad spicier, add more red pepper flakes.
Storage instructions:
Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat batagor in the oven at 375°F for 5-7 minutes until crispy.
Presentation ideas:
Serve the salad in a large bowl and top with batagor, chopped peanuts, and cilantro.
Garnishes:
Garnish with additional chopped cilantro and sliced green onions.
Pairings:
Pair with a cold glass of iced tea or a light beer.
Suggested side dishes:
Serve with steamed rice or garlic bread.
Troubleshooting advice:
- If the peanut dressing is too thick, add more water to thin it out.
- If the batagor is not crispy enough, bake for a few more minutes.
Food safety advice:
- Make sure the batagor is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Batagor is a popular street food in Indonesia, made with fish dumplings and served with a peanut sauce.
Flavor profiles:
This salad is a combination of sweet, salty, and savory flavors, with a creamy peanut dressing and crispy batagor.
Serving suggestions:
Serve the salad as a main course for lunch or dinner.
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Region: Indonesian