Title: Gado-gado (vegetable salad with peanut sauce)
 Categories: Malaysian, Salads
      Yield: 4 servings
 
      2    Carrots; finely sliced
      2 md Potatoes; sliced
      1 c  Cabbage; shredded
      2 c  Bean sprouts
      1 tb Oil
      1 c  Tofu; cut in 1 inch cubes
      1 c  Cucumber; sliced
      2 md Tomatoes; sliced
      1    Scallion

MMMMM---------------------------SAUCE--------------------------------
      1 tb Oil
      1    Garlic clove; up to 2
           -crushed
      1 sm Onion; grated
      1    Green chili;finely chopped
           -OR-
      1 ts -Chili powder
    1/2 c  Peanut butter; crunchy
      1 ts Lemon juice; or vinegar
    1/2 c  Coconut, creamed; melted in
    1/2 c  -Water
           -Salt
 
  Steam or parboil the carrots & potato slices for 5 minutes. Then cook
  the cabbage, bean sprouts & cucumber for 1-2 minutes. Drain the
  vegetables and leave them to cool. If using tofu, heat 1 Tbsp oil in
  wok or pan & cook it for 3-5 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 2-3 minutes. Add
  the peanut butter, lemon juice or vinegar and coconut milk and simmer
  for 2-3 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"