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Mixed Vegetable Salad With Peanut Sauce (Gado-Gado)

Mixed Vegetable Salad With Peanut Sauce (Gado-Gado) is a volume 10-06 jun 2007 recipe made with Firm Tofu, Kecap Manis Oil For Deep Frying, Garlic, Shallot, and Fresh Galangal Or Ground Galangal. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 pkg
• 1 tsp
• 1 tbsp
• 2 tbsp
• 1 tbsp
• 1 tsp
• 1/2 tsp
• 1 cup
• 1/2 cup
• 1 tsp
• 1 cup
• 1/2

Method (preview)

1. 1

   (The thin stuff from the bottom of a can of coconut milk. SC)

2. 2

   Remove tofu from package and drain.

3. 3

   Place on a plate lined with cloth or paper towels, top with another layer of towel and an inverted plate; place a weight of a pound or more on top.

4. 4

   Let stand for 30 minutes, unwrap and discard liquid.

5. 5

   Cut tofu into bite-sized squares or triangles and sprinkle with kecap manis.

6. 6

   Fry in 350F oil until golden brown and puffy; transfer to paper towels to drain.

7. 7

   Reserve oil to cook peanuts.

8. 8

   Place Gado-Gado Sauce in a small bowl in the center of a large platter.

9. 9

   Arrange vegetables on platter around sauce.

10. 10

    Garnish with wedges or slices of hard-cooked egg and fried onion flakes.

11. 11

    To serve, spoon some sauce onto each plate and dip vegetables into sauce.

12. 12

    To prepare sauce in a blender: Chop together in a 1-cup jar.

13. 13

    In a wok or deep skillet, heat oil over medium-high heat until a peanut sizzles on contact.

14. 14

    Fry peanuts until lightly browned; transfer to paper towels to drain.

15. 15

    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.)

16. 16

    Remove all but 2 tablespoons oil from pan and reserve for another use.

17. 17

    Return pan to medium-low heat and add pounded mixture.

18. 18

    Cook until quite fragrant, but do not burn.

19. 19

    Add peanuts, sugar and coconut milk; bring to a boil, stirring.

20. 20

    Simmer until thick; season to taste with salt and lime juice.

21. 21

    Allow to cool to room temperature before serving.

22. 22

    Harlow, published by Chevron Chemical Company, 1987. ISBN 0-89721-098-0

23. 23

    Contributed to the FareShare Gazette by Jim; 30 June 2007. www.fareshare.net