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Title: Gado-Gado (Vegetable Salad With Peanut Sauce)
Yield: 4 Servings

Ingredients

      2    carrots; finely sliced
      2 md potatoes; sliced
      1 c  cabbage; shredded
      2 c  bean sprouts
      1 tb oil
      1 c  tofu; cut in 1 inch cubes
      1 c  cucumber; sliced
      2 md tomatoes; sliced
      1    scallion
 
  ------------------------------SAUCE-----------------------------------
      1 tb oil
      1    garlic clove; up to 2
           -crushed
      1 sm onion; grated
      1    green chili; finely chopped
           -or- chili
    1/2 c  peanut butter; crunchy
      1 ts lemon juice; or vinegar
    1/2 c  coconut, creamed; melted in
           -water salt

Instructions

Steam or parboil the carrots & potato slices for 5 minutes. Then cook
the cabbage, bean sprouts & cucumber for 1-2 minutes. Drain the
vegetables and leave them to cool. If using tofu, heat 1 Tbsp oil in
wok or pan & cook it for 3-5 minutes, turning from time to time until
it is golden all over. Now arrange the steamed vegetables in layers
on fat platter, potatoes, then bean sprouts, carrots & cucumber. Put
the tomatoes and tofu on top. For the sauce, heat the oil in a wok or
large pan. Stir fry the garlic, onion, and chili for 2-3 minutes. Add
the peanut butter, lemon juice or vinegar and coconut milk and simmer
for 2-3 minutes. The sauce should be thick but pourable so add more
lemon juice/coconut milk if necessary. To serve, pour the hot sauce
over the vegetables and garnish with scallion, onion slices.

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