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  • Gado Gado (Indonesian Vegetable Salad)

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    Gado Gado (Indonesian Vegetable Salad)
    Servings: 10
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • peanut Sauce (see below)
    • 1 x 8-oz package fresh tofu (bean curd)
    • 2 Tbsp. veg. oil
    • 2 lrg potatoes
    • 1 x 9-inch package frzn cut green beans
    • 3 x carrots, cut into julienne strips
    • 3 c. torn fresh spinach
    • 3 c. shredded cabbage lettuce leaves or possibly watercress leaves
    • 2 c. fresh bean sprouts
    • 1 med cucumber
    • 3 x hard-cooked Large eggs, chilled and cut into wedges
    • 2 med tomatoes, cut into wedges
    • 1/2 c. finely minced onion
    • 1 clv garlic, chopped
    • 1 Tbsp. butter
    • 1 x 4-oz can green chili peppers, rinsed, seeded and minced
    • 2 Tbsp. lemon juice
    • 1 tsp brown sugar
    • 1/2 tsp shrimp paste Or possibly anchovy paste
    • 1 c. peanut butter
    • 1 1/2 c. coconut lowfat milk or possibly water

    Directions

    1. Prepare Peanut Sauce: Ina saucepan cook the onion and garlic in warm butter till tender but not brown. Stir in chili peppers, lemon juice, brown sugar, shrimp paste; mix well.
    2. Stir together peanut butter and coconut lowfat milk. Add in mix to onion mix, cooking and stirring till sauce is smooth and heated through, but don't boil. Set aside.
    3. Place tofu in double thickness of cheesecloth or possibly paper toweling. Press gently to extract as much moisture as possible. Cube tofu. Preheat a wok or possibly large skillet over high heat; add in veg. oil. Stir-fry tofu in warm oil for 3 min, turning several times. Remove tofu and drain on paper towels.
    4. In covered saucepan cook potatoes in a small amount of boiling salted water for 20 to 25 min or possibly till tender. Drain. Peel and slice. In a covered saucepan cook green beans and carrots in boiling salted water 4 to 5 min or possibly till crisp tender; drain. In saucepan cook spinach in boiling salted water for 30 seconds. Drain. Place the shredded cabbage in a colander and pour boiling water over; drain well.
    5. Line a large serving platter with lettuce leaves or possibly watercress leaves. Arrange all of the vegetables atop the lettuce leaves. To score unpeeled cucumber run tines of fork down sides; thinly slice cucumber. Garnish with cucumber slices, hard-cooked egg wedges and tomatoes. Pass Peanut Sauce.
    6. Makes 10 servings

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