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Indonesian Gado-Gado

1/2 small white cabbage, shredded
1 1/3 cups (225 g) (8 oz) green beans
1/2 cup (125 g) (4 oz) bean sprouts
1/4 small cucumber, chopped
2 potatoes
2 hard-boiled eggs, sliced

2 Tbs. peanut oil
2 garlic cloves, crushed
2 red chillis, crumbled
1 tsp. blachan (dried shrimp paste)
1/2 tsp. laos powder
1 tsp. soft brown sugar
4 Tbs. peanut butter
1 cup coconut milk
2 tsp. lemon juice or vinegar

prawn (shrimp) crackers for garnish
2 Tbs. chopped scallions for garnish

Cook all of the vegetables lightly but seperately. Drain and
arrange in layers on a serving platter. Set aside until cold.

To make the sauce, heat the oil in a small saucepan. When it is
hot, add the garlic and chillis and stir-fry for 3 minutes. Stir
in the blachan, laos and sugar and cook until they have dissolved.
Stir in the peanut butter and coconut milk and blend thoroughly.
Bring to the boil. Remove from the heat and stir in the lemon
juice or vinegar.

Pour the sauce over the top of the vegetables and garnish with the
crackers and chopped scallions.

Serves 6.


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