Gado-gado (indonesian Veggie Salad In A Spicy Peanut Dressing

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 100 g bean sprouts
• 100 g cabbage, washed and shredded
• 100 g bean curd, cut into 1 inch pieces
• 2 tablespoons peanut oil or 2 tablespoons vegetable oil
• 100 g potatoes, cooked, peeled and sliced
• 100 g green beans, blanched
• 100 g carrots, washed, sliced and blanched
• 100 g cucumbers, washed and sliced (with the peel on)
• 100 g flaked coconut (fresh or desiccated)
• 1 cup hot water
• 1 onion, peeled, washed and finely chopped
• 1 garlic clove, peeled, washed and finely chopped
• 1 1/2 teaspoons peanut oil
• 100 g peanut butter
• 1/2 cup water
• 1 tablespoon sugar
• salt
• 1/2 teaspoon red chili powder
• 1/8 teaspoon ground ginger

Recipe

• 1 put the coconut in a blender.
• 2 add 1 cup of hot{not boiling} water.
• 3 cover and blend on high speed for about 1/2 a minute.
• 4 heat the oil in a 2 quart-sized saucepan.
• 5 toss in the onion and garlic.
• 6 stir-fry for 5 minutes.
• 7 stir in the remaining ingredients for the dressing and the blended coconut-water mixture.
• 8 bring to a boil, stirring continuosuly as you do so.
• 9 lower flame and allow the sauce to simmer, uncovered, stirring occasionally, until it thickens.
• 10 this takes about 3 minutes.
• 11 now, start preparing the salad.
• 12 in a bowl, put the cabbage and bean sprouts.
• 13 add enough boiling water over these veggies to cover'em.
• 14 let this stand for 2 minutes.
• 15 drain completely.
• 16 in a pan, fry the bean curd in oil, over medium flame, turning the pieces over gently, until it is light brown in colour.
• 17 remove and drain on clean kitchen paper towels.
• 18 toss in the potatoes into the same skillet.
• 19 stir and cook until they turn light brownish in colour.
• 20 on a beautiful silver platter, arrange the bean sprouts, cabbage and other veggies nicely.
• 21 pour the warm dressing over the salad or serve it separately as a dip- your choice!
• 22 enjoy!