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Gado Gado (Javanese Salad)

2 tablespoons sambal oelek (or substitute dried crushed red chile peppers)
1/4 cup finely chopped onion
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 tablespoon peanut oil
2/3 cup natural peanut butter
1 1/4 cup unsweetened canned coconut milk
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon lemon juice

Use the plain, natural type of peanut butter, not the sweetened
American kind.

Saute onions, garlic, and ginger in the oil until softened. Stir
in the remaining ingredients. Bring to a boil, stirring constantly.
Reduce the heat and simmer until thickened, about ten minutes.

Depending on the peanut butter's consistency, you may need to add
more or less coconut milk to get the proper sauce.


2 blocks fresh tofu
2 cups shredded cabbage
2 large potatoes, boiled until tender and cut into strips
1/4 pound cooked green beans, cut into 3 inch pieces
2 cups bean sprouts
1 carrot, shredded or julienned
1 cucumber, sliced
2 scallions, sliced
2 sliced hard-boiled eggs
1 cup chopped roasted peanuts

In a pan of simmering water or vegetable stock, poach the tofu for
8-10 minutes. Remove, drain and cool. Cut into cubes.

Layer the vegetables as follows: cabbage first, then cucumbers,
potatoes, green beans, sprouts, carrots, and tofu cubes. Place egg
slices around the edge. Top with the peanuts and scallions. The
sauce should be warm when served with this salad.


Gado Gado is typically served with kroepoek, which is basically a
deep-fried, puffed shrimp cracker and very difficult to find in
the States. The Dutch company Conimex supplies it in uncooked form
for those who have deep fryers.

Gado Gado makes an excellent accompaniment for spicier dishes like
Ebony Chicken or Sate, and for fried plantains.

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