Salad Recipes: Gado Gado 07 by Recipe Cottage

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	Gado Gado 07

		MIXED VEGETABLE SALAD WITH PEANUT SAUCE 1 pkg firm (Chinese-style) tofu 1 tsp kecap manis oil, for deep frying 6 cups vegetables (a variety of the following): cabbage, in 1-inch squares; bean sprouts; carrots, sliced or julienned; green beans, in 2-inch pieces; potatoes or sweet potatoes in large dice; sliced cucumbers; watercress sprigs; tomato wedges Hard-cooked eggs Fried Onion Flakes 1 tblsp minced garlic 2 tblsp minced shallot 1 tblsp minced fresh galangal or 1 teaspoon ground 1 tsp dried shrimp paste 1/2 tsp ground dried chile or 1/4 teaspoon sambal ulek 1 cup oil 1/2 cup raw peanuts 1 tsp brown or palm sugar 1 cup thin coconut milk salt Juice of 1/2 lime, to taste Remove tofu from package and drain. Place on a plate lined with cloth or paper towels, top with another layer of towel and an inverted plate, and place a weight of a pound or more on top. Let stand 30 minutes, unwrap, and discard liquid. Cut tofu into bite-sized squares or triangles and sprinkle with kecap manis. Fry in 350 degree F. oil until golden brown and puffy; transfer to paper towels to drain. Reserve oil to cook peanuts. One at a time, blanch vegetables in lightly salted water, rinsing them in cold water to stop cooking as soon as they reach the desired degree of doneness. Cabbage and bean sprouts require only a few seconds; carrots, green beans, and potatoes may take several minutes depending on size and tenderness. Do not blanch cucumbers, watercress, and tomatoes. use them raw. Place Gado-Gado Sauce in a small bowl in the center of a large platter. Arrange vegetables on platter around sauce. Garnish with wedges or slices of hard-cooked egg and fried onion flakes. To serve, spoon some sauce onto each plate and dip vegetables into sauce. Serves 4 to 6 with other dishes. To prepare Gado-Gado Sauce: To prepare sauce in a mortar: Pound garlic, shallot, galangal, shrimp paste, and chile to a paste. To prepare sauce in a blender: Chop together in a 1-cup jar. In a wok or deep skillet, heat oil over medium-high heat until a peanut sizzles on contact. Fry peanuts until lightly browned; transfer to paper towels to drain. When peanuts have cooled, grind in a mortar or food processor to a coarse, grainy paste, adding a little oil if necessary to facilitate blending. (May be made up to a week ahead and stored covered in refrigerator.) Remove all but 2 tablespoons oil from pan and reserve for another use. Return pan to medium-low heat and add pounded mixture. Cook until quite fragrant, but do not burn. Add peanuts, sugar, and coconut milk and bring to a boil, stirring. Simmer until thick and season to taste with salt and lime juice. Allow to coot to room temperature before serving.