I’ve been religiously following a documentary called Baby Boom, showing what happens in the largest maternity ward in Ile-de-France (where Paris is located), who counts 4,200 births every year or over 10 babies every day. 50 cameras are installed all over the hospital recording the midwives, couples’ journey from their arrival at the hospital until birth of their baby, including interviews with parents-to-be and occasionally, their families. I love the show so much, not only because it is insightful on how my delivery is going to be but also because I understand that every birth, every baby is special. I get that now. Everyone has their own story and the producers/editors of this documentary are able to capture the deeper side of each story, eg. how much more sensible the midwives are towards 16-yo mother-to-be, the different futur papa (those who can’t stop smoking, those who talk to the baby in the belly to come out, come out and play, those are more anxious than their partners, etc). At times the stories are funny (dad fainting as soon as baby laid on the mom’s chest, dad eating pizza in the birth room while mom struggles with contraction), at times heart wrenching (baby not breathing, new parents praying together after delivery). It’s a wonderful documentary and according to my spanish friend, similar program exists in Spain. So if you get a chance to see one, I’d recommend watching it.
Anyway, here’s a simple salad that I like to treat myself to. Made simpler by the ready made peanut sauce. The Indonesian Embassy in Paris has a canteen/mini mart that’s open to public, so you can go there to have lunch or just stock on ingredients like this peanut sauce, tempeh, candlenuts, sweet soy sauce, sambal ABC, Indomie etc. This is a big portion of salad for one, good to make when you want to clean out your fridge.
P.s. The prawn crakers is a must. You have not lived until you eat prawn crakers dipped in peanut sauce.
TOFU & TEMPEH SALAD WITH PEANUT SAUCE (aka Gado-gado)
125 gr firm tofu, cubed or cut in bite size pieces
125 gr tempeh, cubed or cut in bite size pieces
1 medium carrot, cut into matchstick
110 gr green beans, cut in equal size
80 gr cabbage, sliced into bite size pieces
1/3 medium size cucumber, deseed & cut into bite size pieces
1 boiled egg, quartered
fried prawn crackers, optional
oil, to fry the tofu & tempeh
1/2 C peanut sauce of your choice, ideally it should still be a bit coarse (not too smooth)
- Deep fry the tofu and tempeh separately. Fry the tofu just until the outside is a bit firm and golden, while the inside is still soft (under 1 minute, so when you touch it, the tofu gives in). Fry the tempeh for less than a minute, just till they turn golden.
- Steam the vegetables: carrots, green beans & cabbage. Boiled the egg.
- When all ingredients are ready, toss all together. To be serve cool or room temperature.
- Just before serving, top with peanut sauce and prawn crackers. Enjoy!