MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Gado Gado
  Categories: Indonesian, Vegetables, Ceideburg 2
       Yield: 1 servings
     1/2 ts Galangal powder (Laos)
       1    Fresh hot red or green
            -chile, sliced
       1    Clove garlic, sliced
       1 tb Dark brown sugar
     1/2 ts Salt
       1 c  Coconut milk
     1/2 ts Shrimp sauce
       4 tb Natural peanut butter
       1 tb Tamarind liquid
       1    Square inch lemon peel
       1 c  String beans in 2-inch
       1 c  Julienne of carrot
       2 c  Shredded Napa cabbage
       1 c  Fresh bean sprouts
       1 c  Cooked, sliced potatoes
       1 c  Sliced cucumber
       1    Piece tofu, fried brown,
            -cut into nine cubes
       1 sl Tomato
       2    Hard-cooked eggs, sliced
       2 md Onions, sliced, fried until
   Here’s another, more complex recipe for Gado Gado.  From the San
   Francisco Chronicle, date unknown.  I've done this 'un.  Pretty
   Put all the sauce ingredients except the lemon peel in a blender or
   food processor and puree.  Place in a saucepan with the lemon peel
   and cook over medium-low heat for about 10 minutes, until thickened
   and darkened. Set aside and keep warm.
   Blanch the beans and carrots for 3 minutes, then run under cold water
   to stop cooking.  Blanch the cabbage and sprouts for a few seconds
   and run under cold water.  Arrange the vegetables in layers on a
   platter- -cabbage, beans, carrots, potatoes, cucumbers and sprouts on
   Garnish:  Scatter the tofu cubes over the sprouts.  Garnish with egg
   and tomato slices around the edges, then pour the sauce over and
   sprinkle all with the fried onions.
   Posted by Stephen Ceideburg; February 26 1991.