From: rikki@ruby.ils.unc.edu (Rikki Mangrum) Newsgroups: rec.food.recipes Subject: Gado Gado Date: 17 Nov 1994 22:33:47 -0500 Organization: The University of North Carolina at Chapel Hill Message-ID: Gado Gado (Javanese Salad) Sauce: 2 tablespoons sambal oelek (or substitute dried crushed red chile peppers) 1/4 cup finely chopped onion 1 tablespoon minced fresh ginger 2 cloves garlic, minced 1 tablespoon peanut oil 2/3 cup natural peanut butter 1 1/4 cup unsweetened canned coconut milk 2 tablespoons soy sauce 2 tablespoons brown sugar 1 tablespoon lemon juice Note: Use the plain, natural type of peanut butter, not the sweetened American kind. Saute onions, garlic, and ginger in the oil until softened. Stir in the remaining ingredients. Bring to a boil, stirring constantly. Reduce the heat and simmer until thickened, about ten minutes. Depending on the peanut butter's consistency, you may need to add more or less coconut milk to get the proper sauce. Salad: 2 blocks of fresh tofu 2 cups shredded cabbage 2 large potatoes, boiled until tender and cut into strips 1/4 pound cooked green beans, cut into 3 inch pieces 2 cups bean sprouts 1 carrot, shredded or julienned 1 cucumber, sliced 2 scallions, sliced 2 sliced hard-boiled eggs 1 cup chopped roasted peanuts In a pan of simmering water or vegetable stock, poach the tofu for 8-10 minutes. Remove, drain and cool. Cut into cubes. Layer the vegetables as follows: cabbage first, then cucumbers, potatoes, green beans, sprouts, carrots, and tofu cubes. Place egg slices around the edge. Top with the peanuts and scallions. The sauce should be warm when served with this salad. (Recipe from _The Whole Chile Pepper Book_) Gado Gado is typically served with kroepoek, which is basically a deep-fried, puffed shrimp cracker and very difficult to find in the States. The Dutch company Conimex supplies it in uncooked form for those who have deep fryers. Gado Gado makes an excellent accompaniment for spicier dishes like Ebony Chicken or Sate, and for fried plantains.