Vegetable and Almond Salad (Sambal Ulang Ulang)

Vegetable and Almond Salad (Sambal Ulang Ulang). In our search for traditional dishes from the Spice Islands, we were fortunate enough to engage five private cooks from the Sultan of Ternate. Together they offered over 150 years of experience in preparing the finest dishes for royalty.

One dish after another appeared in front of me as I noted down all the ingredients as well as the preparation of the dishes. Photographs were taken of the dishes to record their presentation and colors.

Each dish was a work of art and a symphony of flavors. Each dish was different and as I sampled them, I found myself wanting to include my own finishing touch: a little more salt here and a little more pepper there, a squeeze of lime juice in the soup and perhaps a little more chili in the chicken stew.

In accordance with royal custom, the chefs refused to join our table to enjoy the fruits of their hard labor, as this would break a centuries-old tradition. Instead, they sat outside the kitchen chitchatting and chewing betel nuts. This obviously explains the lack of finishing touches in each dish, as I strongly believe that the taste buds of the chefs have been greatly affected by the acid found in the betel nuts.

Vegetable and Almond Salad Ingredients

• 1 medium eggplant, finely sliced
• 70 g green beans, sliced 2-cm long
• 70 g bean sprouts
• 1 medium cucumber, peeled, seeded and sliced
• salt, to taste
• ground white pepper, to taste

Dressing

• 1 cup almond sauce
• 100 g shallots, peeled and finely sliced
• 2 medium tomatoes, sliced
• 4 Tbsp finely sliced lemon basil (kemangi)
• 3 Tbsp lime juice

How to make Vegetable and Almond Salad

1. Bring a pot of water to the boil and blanch eggplant briefly until just tender. 
2. Set aside in a colander to drain.
3. Repeat to blanch green beans for about 2 minutes until tender but still crisp. 
4. Blanch bean sprouts for 15 seconds.
5. Drain well.
6. Combine all ingredients for the dressing and mix well.
7. Combine the vegetables in a bowl and drizzle with the dressing. 
8. Toss well and season to taste with salt and white pepper. 
9. Serve.