Mixed vegetable salad with peanut sauce (gado-gado)
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Mixed vegetable salad with peanut sauce (gado-gado)
  Salad    Peanut    Indonesian    Vegetables    Sauces  
Last updated 6/12/2012 1:01:26 AM. Recipe ID 24725. Report a problem with this recipe.
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      Title: Mixed vegetable salad with peanut sauce (gado-gado)
 Categories: Indonesian, Salads, Ceideburg 2
      Yield: 1 Servings
      1    Package firm
           -(Chinese-style) tofu
      1 ts Kecap manis
           Oil, for deep frying
      6 c  Vegetables *
           Hard-cooked eggs, for
           Fried Onion Flakes for

MMMMM----------------------GADO-GADO SAUCE---------------------------
      1 tb Minced garlic
      2 tb Minced shallot
      1 tb Minced fresh galangal or
      1 ts Ground galangal
      1 ts Dried shrimp paste
    1/2 ts Ground dried chile or
    1/4 ts Sambal ulek
      1 c  Oil
    1/2 c  Raw peanuts
      1 ts Brown or palm sugar
      1 c  Thin coconut milk **
           Salt, to taste
           Juice of 1/2 lime, to
  * (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.
  ** (The thin stuff from the bottom of a can of coconut milk.  SC)
  This is from a new cookbook I just got.  Haven't tried this recipe
  yet, but it looks dead on.
  This is a rather free-form salad of lightly cooked vegetables; the
  exact contents depend on what is available.  What makes it gado-gado
  is the dressing, a creamy peanut sauce.
  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 for 30 minutes, unwrap, and discard liquid.  Cut tofu into
  bite-sized squares or triangles and sprinkle with kecap manis.  Fry
  in 350F 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. Serves 4 to 6 with other dishes.
  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.
  From the California Culinary Academy's "Southeast Asian Cooking", Jay
  Harlow, published by the Chevron Chemical Company, 1987. ISBN
  Posted by Stephen Ceideberg; May 31 1993.

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Recipe ID 24725 (Apr 03, 2005)

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