Indonesian Salad (Gado-Gado)

Recipe Ingredients

1/2 cup	46g / 1.6oz	Flaked coconut
1 cup	237ml	Hot water
1		Onion - chopped
10		Garlic - finely chopped
1 1/2 teaspoons	7.5ml	Peanut oil
2/3 cup	131g / 4.6oz	Peanut butter
1/2 cup	118ml	Water
1 tablespoon	15ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Chili powder
1/8 teaspoon	0.6ml	Ground ginger - salad
1 cup	160g / 5.6oz	Bean sprouts
1 cup	237ml	Cabbage - shredded
4 oz	113g	Bean curd - drained, cubed
2 tablespoons	30ml	Peanut or vegetable oil
1 cup	237ml	Potatoes - peeled, cooked,
		Sliced
1 cup	160g / 5.6oz	Green beans - cooked
1 cup	110g / 3.9oz	Carrots - cooked, sliced
1		Cucumber - sliced
2		Hard-cooked eggs - peeled, sliced

Recipe Instructions

To prepare Dressing, place coconut in blender container. Add 1 cup hot water. Cover and blend on high speed about 30 seconds. Cook and stir onion and garlic in oil in 2-quart saucepan about 5 minutes.

Stir in coconut and remaining ingredients. Heat to boiling, stirring constantly. Reduce heat. Simmer, uncovered, stirring occasionally, until slightly thickened, about 3 minutes.

To prepare Salad, pour enough boiling water over bean sprouts and cabbage to cover. Let stand 2 minutes. Drain. Cook bean curd in oil in 10-inch skillet over medium heat, turning pieces gently, until light brown.

Remove with slotted spoon. Drain. Cook potatoes in same skillet until light brown. Drain. Arrange bean sprouts, cabbage, bean curd, potatoes and remaining ingredients on platter. Pour warm Dressing over Salad.

Source:
Yamuna Devi, "Yamuna's Table"

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