DIPLOMAT GARDEN SALAD
In Bali cooking is not a matter of rules and recipes. The result depends on imagination and on what the market offers from day to day. Yet, Balinese cuisine is one of the best in the Far East.
5 king prawns * salt * 100 g (4 oz) braised beef
* 1 cucumber * 100 g (4 oz) bamboo shoots * 1 tablespoon sesame oil.
Dressing: 3 tablespoons grated pine-nuts * 1 teaspoon sesame oil * 2 tablespoons
beef stock * 1 teaspoon * salt * black pepper
Clean
prawns and cook for 10 minutes in lightly salted water. Peel and separate
each one in 3-4 pieces. Cut beef in bite-size pieces. Halve cucumber lengthwise,
cut into slices, sprinkle with salt an allow to stand for 10 minutes.
Drain cucumber and sauté in sesame oil for some minutes. Combine
all ingredients and cool in fridge for ½ hour.
Prepare dressing from grated pine-nuts, sesame oil, beef stock, salt and pepper. Shortly before serving, pour dressing over salad.
Serve with Arak or local Balinese wine.