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Indonesian Salad (Gado-Gado)



Coconut-Peanut Dressing


  1. Prepare Coconut-Peanut Dressing. Pour enough boiling water over bean sprouts and cabbage to cover; let stand 2 minutes. Drain.
  2. Cook bean curd in oil in 10-inch skillet over medium heat, turning pieces gently, until light brown.
  3. Remove with slotted spoon; drain.
  4. Cook potatoes in same skillet until light brown; drain.
  5. Arrange bean sprouts, cabbage, bean curd, potatoes and remaining ingredients on platter.
  6. Pour dressing over salad.
  7. Coconut-Peanut Dressing: Place coconut in blender container; add 1 cup water. Cover and blend on high speed about 30 seconds.
  8. Cook and stir onion and garlic in oil in 2-quart saucepan about 5 minutes.
  9. Stir in coconut and remaining ingredients. Heat to boiling, stirring constantly; reduce heat.
  10. Simmer uncovered, stirring occasionally, until slightly thickened, about 3 minutes.
  11. Serve warm.

Yield: 6 to 8 servings


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