Indonesian salad (gado-gado)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -DRESSING | ||
| ½ | cup | Flaked coconut |
| 1 | cup | Hot water |
| 1 | Onion; chopped | |
| 1 | clove | Garlic; finely chopped |
| 1½ | teaspoon | Peanut oil |
| ⅔ | cup | Peanut butter |
| ½ | cup | Water |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Chili powder |
| ⅛ | teaspoon | Ground ginger SALAD |
| 1 | cup | Bean sprouts |
| 1 | cup | Cabbage; shredded |
| 4 | ounces | Bean curd; drained and cut into 1\" pieces |
| 2 | tablespoons | Peanut or vegetable oil |
| 1 | cup | Potatoes; cooked, peeled and sliced |
| 1 | cup | Green beans; cooked |
| 1 | cup | Carrots; cooked & sliced |
| 1 | Cucumber; sliced | |
| 2 | Hard-cooked eggs; peeled and sliced | |
Directions
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.