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Print this Recipe    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.

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