Indonesian Salad (Gado-Gado)

Ingredients

Salad

• Coconut-Peanut Dressing
• 1 cup bean sprouts
• 1 cup shredded cabbage
• 4 ounces bean curd (tofu), drained and cut into 1-inch pieces
• 2 tablespoons peanut oil or vegetable oil
• 1 cup sliced cooked potatoes
• 1 cup cooked cut green beans
• 1 cup cooked sliced carrots
• 1 medium cucumber, sliced
• 2 hardboiled eggs, peeled and slice

Coconut-Peanut Dressing

• 1/2 cup flaked coconut
• 1 cup hot water
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 1/2 teaspoons ghee or peanut oil
• 2/3 cup peanut butter
• 1/2 cup water
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon chili powder
• 1/8 teaspoon ground ginger

Instructions

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