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Gado-gado (vegetable Salad With Peanut Sauce)

Yield: 4 Servings

Ingredients and directions for this recipe

2 Carrots; finely sliced
2 md Potatoes; sliced
1 c Cabbage; shredded
2 c Bean sprouts
1 tb Oil
1 c Tofu; cut in 1 inch cubes
1 c Cucumber; sliced
2 md Tomatoes; sliced
1 Scallion

-SAUCE-
1 tb Oil
1 Garlic clove; up to 2
-crushed
1 sm Onion; grated
1 Green chili;finely chopped
-OR-
1 ts -Chili powder
1/2 c Peanut butter; crunchy
1 ts Lemon juice; or vinegar
1/2 c Coconut, creamed; melted in
1/2 c -Water
-Salt

Steam or parboil the carrots & potato slices for 5 minutes. Then cook
the cabbage, bean sprouts & cucumber for 1-2 minutes. Drain the
vegetables and leave them to cool. If using tofu, heat 1 Tbsp oil in
wok or pan & cook it for 3-5 minutes, turning from time to time until
it is golden all over. Now arrange the steamed vegetables in layers
on fat platter, potatoes, then bean sprouts, carrots & cucumber. Put
the tomatoes and tofu on top. For the sauce, heat the oil in a wok or
large pan. Stir fry the garlic, onion, and chili for 2-3 minutes. Add
the peanut butter, lemon juice or vinegar and coconut milk and simmer
for 2-3 minutes. The sauce should be thick but pourable so add more
lemon juice/coconut milk if necessary. To serve, pour the hot sauce
over the vegetables and garnish with scallion, onion slices.

See also:
Previous recipe Gado-gado (mixed Vegetables In Peanut Sauce)
Next recipe Gado-gado Salad

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