MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gado-Gado
Categories: Vegetables, Potatoes, Nuts, Chilies, Greens
Yield: 7 servings

MMMMM---------------------------SALAD--------------------------------
3 tb Neutral oil
14 oz Block extra-firm tofu;
- drained, cut in 1/2"
- slices
Salt & fresh ground pepper
10 oz Green beans; trimmed
1/2 sm Napa cabbage; fine sliced
6 oz Bean sprouts (2 cups)
10 New potatoes; peeled,
- halved
1 lg Cucumber; peeled, sliced
- thinly on the diagonal
2 Tomatoes, each cut into 8
- wedges
4 lg Boiled (8-min) eggs; peeled,
- halved
1/2 c Fried shallots

MMMMM------------------------SATAY SAUCE-----------------------------
1 c Roasted, unsalted peanuts
4 Shallots; peeled, sliced
3 cl Garlic; sliced
2 Red chilies; seeded, sliced
3 tb Kecap manis
2 tb Palm or brown sugar
1 ts Sea salt

Heat a large frying pan over medium-high. When hot,
drizzle with 1 to 2 tablespoons oil and add the tofu
slices. Season the tofu well with salt and pepper.
Reduce heat to medium and fry for 2 to 3 minutes on each
side until golden brown. Remove from the pan and allow
to cool. Cut tofu into squares or triangles.

Bring a large pot of salted water to a boil. Add green
beans and blanch for about 4 minutes or until just
tender. Just before the beans are ready, add cabbage and
bean sprouts to the pot and shock them in the water for
about 30 seconds to 1 minute. Transfer the vegetables to
a colander, refresh under cold water and drain well.

Bring the same pot of water (add more water and salt, if
required) to the boil, and add the potatoes and cook
until tender, about 15 minutes.

Meanwhile, make the satay sauce: Place the peanuts,
sliced shallots, garlic and chile into a blender or food
processor, and blitz until it becomes a chunky paste.
You can add a splash of water to get the blender going,
or if you prefer a smoother paste. (It is traditional to
use a mortar and pestle to make the paste, so if you
have one, use it.)

Heat a medium saucepan over medium-low, drizzle with
remaining 1 tablespoon oil, and add the paste, stirring
constantly, for 2 to 3 minutes, until fragrant. Add the
kecap manis, palm sugar, salt and 1 cup water. Stir for
2 to 3 minutes, until the sauce is well combined.
(Peanut sauce can be stored in a jar in the refrigerator
for 7 days.)

To serve, divide the blanched vegetables, potatoes,
tofu, cucumber, tomatoes and eggs over several serving
plates or assemble it all on one large serving platter.
Drizzle each plate generously with the peanut sauce and
top with crispy fried shallots

By: Hetty Lui McKinnon

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

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