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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A Javanese salad that balances crisp vegetables with a peanut‑coconut emulsion.
Origin: Javanese people (Traditional) — Java, Indonesia
See full technique reference →The sauce is a pH‑stabilized oil‑water emulsion where ground peanuts and coconut milk form a stable matrix at 60–70 °C; sugar and tamarind acid lower the pH to ~4.5, reducing interfacial tension and preventing phase separation. Heat treatment of vegetables denatures starches while preserving L‑glutamine, and hard‑boiling eggs sets albumin without yolk oxidation.
Primary Reaction
Formation of a stable oil‑water emulsion in peanut sauce
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