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Gado-Gado (Vegetable Salad with Peanut Sauce) #2

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  • 8 oz Firm beancurd; (tofu)
  • Vegetable oil for deep frying
  • 10 Baby new potatos; halved
  • 20 Green beans sliced diagonally into 2 inch pieces
  • 1 tb Sesame oil
  • 2 ts Vegetable oil; extra
  • 1/2 sm Cabbage
  • 1 c Bean sprouts
  • 1 sm Cucumber; chopped
  • 4 Hard-boiled eggs
  • 1 c Peanuts; roasted
  • 8 Scallions chopped
  • 2 Cloves garlic; crushed
  • 1 ts Dried shrimp paste; (find in Asian markets)
  • 1 Fresh red chile; finely chopped, (choose your own heat level)
  • 2 tb Vegetable oil
  • 1 tb Palm sugar; (Asian market)
  • 1 1/2 c Coconut milk; (canned item, ditto Asian market)
  • 1/2 c Water.


cut beancurd into 3/4 inch cubes, pat dry with paper towel. Deep fry in batches in hot oil till browned, drain on paper towel, set aside. Boil, steam or microwave potatoes and beans separately until just tender, drain, plunge into ice water to blanch, drain. Heat sesame oil and extra vegetable oil in wok or pan, add cabbage, cook, stirring till just tender. Cool. Arrange cabbage, bean sprouts, beancurd, potatoes, beans, cucumber and eggs on large plate; Drizzle with peanut sauce.
to make sauce, blend or process peanuts (or use a good, deli-type peanut butter) scallions, garlic, belacan and chile till smooth. Heat oil in pan, add peanut mixture and cook stirring constantly for 3 minutes. Add sugar, coconut milk and water, simmer uncovered 3 minutes.
Everything can be prepared ahead of time and stored separately in fridge. combine vegetables, eggs, beancurd, heat peanut sauce and serve as above.
Posted to CHILE-HEADS DIGEST by "A.Paysinger" <> on Nov 06, 1998, converted by MM_Buster v2.0l.