Mixed Vegetable Salad With Peanut Sauce (Gado-Gado) - cooking recipe

Ingredients
    1 package chinese-style firm tofu
    1 teaspoon ketjap manis
    oil (for deep frying)
    6 cups vegetables
    hard-cooked egg, for garnish
    fried onion flakes (to garnish)
    GADO GADO SAUCE
    1 tablespoon minced garlic
    2 tablespoons minced shallots
    1 tablespoon minced, fresh galangal or 1 teaspoon ground galangal
    1 teaspoon dried shrimp paste
    1/2 teaspoon ground dried chile or 1/4 teaspoon sambal oelek
    1 cup oil
    1/2 cup raw peanuts
    1 teaspoon brown sugar or 1 teaspoon palm sugar
    1 cup thin coconut milk (The thin stuff from the bottom of a can of coconut milk.)
    salt, to taste
    1/2 lime, juice of, , to taste
Preparation
    (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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