INGREDIENTS

INSTRUCTIONS

GADO-GADO SAUCE
* (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.
1.  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.
2.  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.
3.  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:
1.  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.
2.  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.)
3.  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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