*  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.
   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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