Description
A Javanese salad that balances crisp vegetables with a peanut‑coconut emulsion.
Technical
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.
Science
Primary Reaction
Formation of a stable oil‑water emulsion in peanut sauce
Sensory Profile
Aroma ()
nuttysweetsavoryspicyearthytoastedherbal
Origin & History
Civilization
Javanese people