Indonesian salad (gado-gado)

Yield: 6 servings

Measure Ingredient
½ cup Flaked coconut
1 cup Hot water
1 \N 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 \N Cucumber; sliced
2 \N Hard-cooked eggs; peeled and sliced

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.

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