| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs |
Indo |
Indonesian, Misc, Salads |
6 |
Servings |
INGREDIENTS
|
|
DRESSING |
| 1/2 |
c |
Flaked coconut |
| 1 |
c |
Hot water |
| 1 |
|
Onion, chopped |
| 1 |
|
Garlic, finely chopped |
| 1 1/2 |
t |
Peanut oil |
| 2/3 |
c |
Peanut butter |
| 1/2 |
c |
Water |
| 1 |
T |
Sugar |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Chili powder |
| 1/8 |
t |
Ground ginger |
|
|
SALAD |
| 1 |
c |
Bean sprouts |
| 1 |
c |
Cabbage, shredded |
| 4 |
oz |
Bean curd, drained and cut |
|
|
into 1" pieces |
| 2 |
T |
Peanut or vegetable oil |
| 1 |
c |
Potatoes, cooked peeled |
|
|
and sliced |
| 1 |
c |
Green beans, cooked |
| 1 |
c |
Carrots, cooked & sliced |
| 1 |
|
Cucumber, sliced |
| 2 |
|
Hard-cooked eggs, peeled |
|
|
and sliced |
INSTRUCTIONS
To prepare Dressing, place coconut in blender container. Add 1 cup hot
water. Cover and blend on high speed about 30 seconds. Cook and stir
onion and garlic in oil in 2-quart saucepan about 5 minutes. Stir in
coconut and remaining ingredients. Heat to boiling, stirring
constantly. Reduce heat. Simmer, uncovered, stirring occasionally,
until slightly thickened, about 3 minutes. To prepare Salad, pour
enough boiling water over bean sprouts and cabbage to cover. Let stand
2 minutes. Drain. Cook bean curd in oil in 10-inch skillet over medium
heat, turning pieces gently, until light brown. Remove with slotted
spoon. Drain. Cook potatoes in same skillet until light brown. Drain.
Arrange bean sprouts, cabbage, bean curd, potatoes and remaining
ingredients on platter. Pour warm Dressing over Salad. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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