Mixed Vegetable Salad with Peanut Sauce (Gado-Gado)

Recipe by LikeItLoveIt
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • (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.
  • 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.
  • 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.
  • 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.
  • 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-GADOSAUCE----------------.
  • 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.
  • 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.) 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.
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