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Title: Gado Gado
Yield: 1 Servings

Ingredients

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Instructions

SAUCE: 1/2 teaspoon galangal powder (Laos) 1 fresh hot red or green
chile, sliced 1 clove garlic, sliced 1 tablespoon dark brown sugar
1/2 teaspoon salt 1 cup coconut milk
1/2 teaspoon shrimp sauce 4 tablespoons natural peanut butter 1
tablespoon tamarind liquid 1 square inch lemon peel

VEGETABLES: 1 cup string beans in 2-inch pieces 1 cup julienne of
carrot 2 cups shredded Napa cabbage 1 cup fresh bean sprouts 1 cup
cooked, sliced potatoes 1 cup sliced cucumber

GARNISH: 1 piece tofu, fried brown, cut into nine cubes 1 sliced
tomato 2 hard-cooked eggs, sliced 2 medium onions, sliced, fried
until golden

Put all the sauce ingredients except the lemon peel in a blender or
food processor and puree. Place in a saucepan with the lemon peel
and cook over medium-low heat for about 10 minutes, until thickened
and darkened. Set aside and keep warm.

Blanch the beans and carrots for 3 minutes, then run under cold water
to stop cooking. Blanch the cabbage and sprouts for a few seconds
and run under cold water. Arrange the vegetables in layers on a
platter- -cabbage, beans, carrots, potatoes, cucumbers and sprouts on
top.

Garnish: Scatter the tofu cubes over the sprouts. Garnish with egg
and tomato slices around the edges, then pour the sauce over and
sprinkle all with the fried onions.

Posted by Stephen Ceideberg; February 26 1991.

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