Recipe - Gado Gado

SAUCE
One half teaspoon Galangal powder (Laos)
1 Fresh hot red or green
chile, cut or sliced up
1 Clove garlic, cut or sliced up
1 tablespoon Dark brown sugar
One half teaspoon Salt
1 cup Coconut milk
One half teaspoon Shrimp sauce
4 tablespoon Natural peanut butter
1 tablespoon Tamarind liquid
1 Square inch lemon peel

VEGETABLES
1 cup String beans in 2inch
pieces
1 cup Julienne of carrot
2 cup Shredded Napa cabbage
1 cup Fresh bean sprouts
1 cup Cooked, cut or sliced up potatoes
1 cup Sliced cucumber

GARNISH
1 Piece tofu, fried brown,
cut into nine cubes
1 sl Tomato
2 Hardcooked eggs, cut or sliced up
2 md Onions, cut or sliced up , fried until
golden

Here's another, more complex recipe for Gado Gado. From the San
Francisco Chronicle, date unknown. I've done this 'un. Pretty
tasty...

Put all the sauce ingredients except the lemon peel in a blender or
food processor and puree. Place in a saucepan with the lemon peel
and cook over mediumlow heat for about 10 minutes, until thickened
and darkened. Set aside and keep warm.

Blanch the beans and carrots for 3 minutes, then run under cold water
to stop cooking. Blanch the cabbage and sprouts for a few seconds
and run under cold water. Arrange the vegetables in layers on a
platter cabbage, beans, carrots, potatoes, cucumbers and sprouts on
top.

Garnish: Scatter the tofu cubes over the sprouts. Garnish with egg
and tomato slices around the edges, then pour the sauce over and
sprinkle all with the fried onions.

Posted by Stephen Ceideburg; February 26 1991.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip