INGREDIENTS

INSTRUCTIONS

(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.  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. 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.  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.  GADO-GADO SAUCE:  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. 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.)  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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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