Mixed Vegetable Salad with Peanut Sauce(Gado-Gado)

* Exported from MasterCook II *

Mixed Vegetable Salad with Peanut Sauce (Gado-Gado)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indonesian Salads
Ceideburg 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Package firm -- (Chinese-style) tofu
1 teaspoon Kecap manis
Oil -- for deep frying
6 cups Vegetables *
Hard-cooked eggs -- for

Fried Onion Flakes for -- garnish
-----GADO-GADO SAUCE-----
1 tablespoon Minced garlic
2 tablespoons Minced shallot
1 tablespoon Minced fresh galangal or
1 teaspoon Ground galangal
1 teaspoon Dried shrimp paste
1/2 teaspoon Ground dried chile or
1/4 teaspoon Sambal ulek
1 cup Oil
1/2 cup Raw peanuts
1 teaspoon Brown or palm sugar
1 cup Thin coconut milk **
Salt -- to taste
Juice of 1/2 lime -- to

* (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.

** (The thin stuff from the bottom of a can of coconut milk. SC)
This is from a new cookbook I just got. Haven't tried this recipe yet, but
it looks dead on.

This is a rather free-form salad of lightly cooked vegetables; the exact
contents depend on what is available. What makes it gado-gado is the
dressing, a creamy peanut sauce.

1. 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 for 30 minutes, unwrap, and
discard liquid. Cut tofu into bite-sized squares or triangles and sprinkle
with kecap manis. Fry in 350F oil until golden brown and puffy; transfer to
paper towels to drain. Reserve oil to cook peanuts.

2. 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.

3. 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.

GADO-GADO SAUCE:

1. 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.

2. 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.)
3. 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.

Makes 1 cup.

From the California Culinary Academy's "Southeast Asian Cooking",
Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.

Posted by Stephen Ceideberg; May 31 1993.

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