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(a variety of the following): cabbage, in 1-inch squares; bean sprouts; carrots, sliced or julienned; green beans, in 2-inch pieces; potatoes or sweet potatoes in large dice; sliced cucumbers; watercress sprigs; tomato wedges.
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This is from a new cookbook I just got.
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Haven't tried this recipe yet, but it looks dead on.
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This is a rather free-form salad of lightly cooked vegetables; the exact contents depend on what is available.
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What makes it gado-gado is the dressing, a creamy peanut sauce.
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Remove tofu from package and drain.
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Place on a plate lined with cloth or paper towels, top with another layer of towel and an inverted plate, and place a weight of a pound or more on top.
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Let stand for 30 minutes, unwrap, and discard liquid.
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Cut tofu into bite-sized squares or triangles and sprinkle with kecap manis.
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Fry in 350F oil until golden brown and puffy; transfer to paper towels to drain.
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Reserve oil to cook peanuts.
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One at a time, blanch vegetables in lightly salted water, rinsing them in cold water to stop cooking as soon as they reach the desired degree of doneness.
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Cabbage and bean sprouts require only a few seconds; carrots, green beans, and potatoes may take several minutes depending on size and tenderness.
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Do not blanch cucumbers, watercress, and tomatoes.
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use them raw.
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Place Gado-Gado Sauce in a small bowl in the center of a large platter.
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Arrange vegetables on platter around sauce.
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Garnish with wedges or slices of hard-cooked egg and fried onion flakes.
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To serve, spoon some sauce onto each plate and dip vegetables into sauce.
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--------------GADO-GADOSAUCE----------------.
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To prepare sauce in a mortar: Pound garlic, shallot, galangal, shrimp paste, and chile to a paste.
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To prepare sauce in a blender: Chop together in a 1-cup jar.
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In a wok or deep skillet, heat oil over medium-high heat until a peanut sizzles on contact.
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Fry peanuts until lightly browned; transfer to paper towels to drain.
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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.
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(May be made up to a week ahead and stored covered in refrigerator.) Remove all but 2 tablespoons oil from pan and reserve for another use.
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Return pan to medium-low heat and add pounded mixture.
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Cook until quite fragrant, but do not burn.
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Add peanuts, sugar, and coconut milk and bring to a boil, stirring.
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Simmer until thick and season to taste with salt and lime juice.
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Allow to coot to room temperature before serving.
