Cold-turkey (or chicken) pecel with peanut-lime dressing
Chicken second courses
With this recipe, you can wing it--pun intended. You can use a purchased rotisserie chicken or re-purpose what's left of a roast chicken or Thanksgiving turkey. The amount depends on how much cooked poultry you have: a little less, you can increase the other proteins, a little more, and you can decrease. You use any vegetables you like, some raw, some blanched. You can serve a crowd or you can serve a small family, as we do. <br />The basics derive from a recipe in Madhur Jaffrey's World of the East Vegetarian Cooking--a terrific book for vegetarians, vegans and omnivores alike-- with additional recommendations from an Indonesian friend. I added lime- juice and zest to the latter's recommendation of tamarind paste. This combination makes the dish sing! Substitute soft butter lettuce for the cabbage, steam cauliflower or broccolini in place of the pea pods, or try adding batons of jicama. For vegetarians, sauté diced tempeh in a spice paste of pureed fresh garlic and ginger, salt and a little hot pepper in a neutral oil. This makes a filling yet refreshing dinner salad.
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