MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Mixed Vegetable Salad with Peanut Sauce (Gado-Gado)
Categories: Indonesian, Salads, Ceideburg 2
     Yield: 1 servings

     1    Package firm
          -(Chinese-style) tofu
     1 ts Kecap manis
          Oil, for deep frying
     6 c  Vegetables *
          Hard-cooked eggs, for
          -garnish
          Fried Onion Flakes for
          -garnish

MMMMM----------------------GADO-GADO SAUCE---------------------------
     1 tb Minced garlic
     2 tb Minced shallot
     1 tb Minced fresh galangal or
     1 ts Ground galangal
     1 ts Dried shrimp paste
   1/2 ts Ground dried chile or
   1/4 ts Sambal ulek
     1 c  Oil
   1/2 c  Raw peanuts
     1 ts Brown or palm sugar
     1 c  Thin coconut milk **
          Salt, to taste
          Juice of 1/2 lime, to
          -taste

 * (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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