* (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. Havent 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. GADO-GADO SAUCE: 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 Academys "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0. Posted by Stephen Ceideberg; May 31 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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|Serving Size: 1 Serving (1589g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1697 (67%)|
|Amt Per Serving||% DV|
|Total Fat 188.6g||251 %|
|Saturated Fat 15.9g||79 %|
|Monounsaturated Fat 112.8g|
|Polyunsanturated Fat 54.9g|
|Cholesterol 0mg||0 %|
|Sodium 887.5mg||31 %|
|Potassium 3263.8mg||86 %|
|Total Carbohydrate 195.3g||57 %|
|Dietary Fiber 57.4g||230 %|
|Sugars, other 137.9g|
|Protein 55.5g||79 %|
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Calories per serving: 2551
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