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Name: Gado-Gado (Vegetable Salad with Peanut Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 1/2 sm Cabbage; 8 oz beancurd Firm (tofu); Vegetable oil for deep; 10 Baby new potatos halved; 20 Green beans sliced; 1 tb Sesame oil; 2 ts Vegetable oil extra; 1 c Bean sprouts; 1 sm Cucumber chopped; 4 Eggs Hard-boiled; 1 c Peanuts roasted; 8 Scallions chopped; 2 cloves Garlic crushed; 1 ts Dried shrimp paste (Asian market); 1 Fresh red chile finely; 2 tb Vegetable oil; 1 tb Palm sugar; 1 1/2 c Coconut milk; 1/2 c Water

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INGREDIENTS

1/2 sm Cabbage
8 oz beancurd ; Firm (tofu)
Vegetable oil ; for deep
10 Baby new potatos ; halved
20 Green beans ; sliced
1 tb Sesame oil
2 ts Vegetable oil ; extra
1 c Bean sprouts
1 sm Cucumber ; chopped
4 Eggs ; Hard-boiled
SAUCE
1 c Peanuts ; roasted
8 Scallions ; chopped
2 cloves Garlic ; crushed
1 ts Dried shrimp paste ; (Asian market)
1 Fresh red chile ; finely
2 tb Vegetable oil
1 tb Palm sugar
1 1/2 c Coconut milk
1/2 c Water

INSTRUCTIONS

cut beancurd into 3/4 inch cubes, pat dry with paper towel. Deep fry in batches in hot oil till browned, drain on paper towel, set aside. Boil, steam or microwave potatoes and beans separately until just tender, drain, plunge into ice water to blanch, drain. Heat sesame oil and extra vegetable oil in wok or pan, add cabbage, cook, stirring till just tender. Cool. Arrange cabbage, bean sprouts, beancurd, potatoes, beans, cucumber and eggs on large plate; Drizzle with peanut sauce. to make sauce, blend or process peanuts (or use a good, deli-type peanut butter) scallions, garlic, belacan and chile till smooth. Heat oil in pan, add peanut mixture and cook stirring constantly for 3 minutes. Add sugar, coconut milk and water, simmer uncovered 3 minutes. Everything can be prepared ahead of time and stored separately in fridge. combine vegetables, eggs, beancurd, heat peanut sauce and serve as above. Posted to CHILE-HEADS DIGEST by "A.Paysinger" on Nov 06, 1998,

NOTES

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Gado-Gado (Vegetable Salad with Peanut Sauce)

1/2 sm Cabbage
8 oz beancurd Firm (tofu)
 Vegetable oil for deep
10 Baby new potatos halved
20 Green beans sliced
1 tb Sesame oil
2 ts Vegetable oil extra
1 c Bean sprouts
1 sm Cucumber chopped
4 Eggs Hard-boiled
 SAUCE
1 c Peanuts roasted
8 Scallions chopped
2 cloves Garlic crushed
1 ts Dried shrimp paste (Asian market)
1 Fresh red chile finely
2 tb Vegetable oil
1 tb Palm sugar
1 1/2 c Coconut milk
1/2 c Water

cut beancurd into 3/4 inch cubes, pat dry with paper towel. Deep fry in  batches in hot oil till browned, drain on paper towel, set aside. Boil,  steam or microwave potatoes and beans separately until just tender, drain,  plunge into ice water to blanch, drain. Heat sesame oil and extra vegetable  oil in wok or pan, add cabbage, cook, stirring till just tender. Cool.  Arrange cabbage, bean sprouts, beancurd, potatoes, beans, cucumber and eggs  on large plate; Drizzle with peanut sauce.    to make sauce, blend or process peanuts (or use a good, deli-type peanut  butter) scallions, garlic, belacan and chile till smooth. Heat oil in pan,  add peanut mixture and cook stirring constantly for 3 minutes. Add sugar,  coconut milk and water, simmer uncovered 3 minutes.    Everything can be prepared ahead of time and stored separately in fridge.  combine vegetables, eggs, beancurd, heat peanut sauce and serve as above.    Posted to CHILE-HEADS DIGEST by "A.Paysinger" <asenji@earthlink.net> on Nov  06, 1998,

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Nutrition

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Serving Size: 1 Serving (5105g)
Recipe Makes: 1

Calories: 5830
Calories from Fat: 2970 (51%)

Amt Per Serving		% DV

	Total Fat 330.1g	440 %
	Saturated Fat 116.1g	580 %
	Monounsaturated Fat 118.5g
	Polyunsanturated Fat 66.8g
Cholesterol 4230mg		1302 %
Sodium 3590.5mg		124 %
Potassium 14905.2mg		392 %
Total Carbohydrate 515g		151 %
	Dietary Fiber 84.1g	336 %
	Sugars, other 431g
Protein 258.7g		370 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5830

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