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Mixed Vegetable Salad With Peanut Sauce Gado-Gado
1 pk Firm (Chinese-style) tofu
1 ts Kecap manis
Oil, for deep frying
6 c Vegetables (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 Hard-cooked eggs, for garnish Fried Onion Flakes for garnish [I fry dehydrated onion flakes in a little oil till they're golden brown with excellent results.
] Gado-Gado Sauce 1 tablespoon minced garlic 2 tablespoons minced shallot 1 tablespoon minced fresh galangal or 1 teaspoon ground 1 teaspoon dried shrimp paste 1/2 teaspoon ground dried chile or 1/4 teaspoon sambal ulek 1 cup oil 1/2 cup raw peanuts 1 teaspoon brown or palm sugar 1 cup thin coconut milk [The thin stuff from the bottom of a can of coconut milk.
] Salt, to taste Juice of 1/2 lime, to taste 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 30 minutes, unwrap, and discard liquid.
Cut tofu into bite-sized squares or triangles and sprinkle with kecap manis.
Fry in 350 degree F.
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.
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.
Keywords: Indonesian
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