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Gado Gado

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy, Eggs Indo Ceideburg 2, Indonesian, Vegetables 1 Servings

INGREDIENTS

1/2 t Galangal powder, Laos
1 Fresh hot red or green
chile sliced
1 Clove garlic, sliced
1 T Dark brown sugar
1/2 t Salt
1 c Coconut milk
1/2 t Shrimp sauce
4 T Natural peanut butter
1 T Tamarind liquid
1 Square inch lemon peel
1 c String beans in 2-inch
pieces
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 Tomato
2 Hard-cooked eggs, sliced
2 Onions, sliced fried until
golden

INSTRUCTIONS

Here's another, more complex recipe for Gado Gado.  From the San
Francisco Chronicle, date unknown.  I've done this 'un.  Pretty
tasty...  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  top.  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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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