Recipe - Indonesian Salad (Gado-Gado)

DRESSING
One half cup Flaked coconut
1 cup Hot water
1 Onion; chopped
1 cl Garlic; finely chopped
1 One half teaspoon Peanut oil
2/3 cup Peanut butter
One half cup Water
1 tablespoon Sugar
One half teaspoon Salt
One half teaspoon Chili powder
1/8 teaspoon Ground ginger
SALAD
1 cup Bean sprouts
1 cup Cabbage; shredded
4 ounce Bean curd; drained and cut
into 1" pieces
2 tablespoon Peanut or vegetable oil
1 cup Potatoes; cooked, peeled
and cut or sliced up
1 cup Green beans; cooked
1 cup Carrots; cooked & cut or sliced up
1 Cucumber; cut or sliced up
2 Hardcooked eggs; peeled
and cut or sliced up

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 2quart 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
10inch 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini