Recipe - Gado-Gado (Vegetable Salad With Peanut Sauce)

2 Carrots; finely cut or sliced up
2 md Potatoes; cut or sliced up
1 cup Cabbage; shredded
2 cup Bean sprouts
1 tablespoon Oil
1 cup Tofu; cut in 1 inch cubes
1 cup Cucumber; cut or sliced up
2 md Tomatoes; cut or sliced up
1 Scallion

SAUCE
1 tablespoon Oil
1 Garlic clove; up to 2
crushed
1 small Onion; grated
1 Green chili;finely chopped
OR
1 teaspoon Chili powder
One half cup Peanut butter; crunchy
1 teaspoon Lemon juice; or vinegar
One half cup Coconut, creamed; melted in
One half cup Water
Salt

Steam or parboil the carrots & potato slices for 5 minutes. Then cook the
cabbage, bean sprouts & cucumber for 12 minutes. Drain the vegetables and
leave them to cool. If using tofu, heat 1 Tbsp oil in wok or pan & cook it
for 35 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 23 minutes. Add the peanut butter, lemon juice or vinegar and
coconut milk and simmer for 23 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.

"The New Internationalist Food Book"
Posted to MMRecipes Digest V4 #011

From: BobbieB1@aol.com

Date: Thu, 9 Jan 1997 21:33:33 0500 (EST)