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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