Gado-Gado (Indonesian Veggie Salad in a Spicy Peanut Dressing

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the coconut in a blender.
  • Add 1 cup of hot{not boiling} water.
  • Cover and blend on high speed for about 1/2 a minute.
  • Heat the oil in a 2 quart-sized saucepan.
  • Toss in the onion and garlic.
  • Stir-fry for 5 minutes.
  • Stir in the remaining ingredients for the dressing and the blended coconut-water mixture.
  • Bring to a boil, stirring continuosuly as you do so.
  • Lower flame and allow the sauce to simmer, uncovered, stirring occasionally, until it thickens.
  • This takes about 3 minutes.
  • Now, start preparing the salad.
  • In a bowl, put the cabbage and bean sprouts.
  • Add enough boiling water over these veggies to cover'em.
  • Let this stand for 2 minutes.
  • Drain completely.
  • In a pan, fry the bean curd in oil, over medium flame, turning the pieces over gently, until it is light brown in colour.
  • Remove and drain on clean kitchen paper towels.
  • Toss in the potatoes into the same skillet.
  • Stir and cook until they turn light brownish in colour.
  • On a beautiful silver platter, arrange the bean sprouts, cabbage and other veggies nicely.
  • Pour the warm dressing over the salad or serve it separately as a dip- your choice!
  • Enjoy!
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