Gado Gado, Indonesian Salad. This salad can be made by using any vegetable you like but I will list those that have traditionally been used in Eastern Java. (These western veggies are a close approximation). I will also leave out the Indonesian names this time. 1/2 pound of yard beans or string beans, cut into 4 inch lengths 1/2 pound fresh spinach leaves, washed and left whole 1/2 pound bean sprouts, cleaned 2 small bock choy cabbages, cut into bite size pieces (could substitute Napa cabbage with leaves cut into the same size as the spinach) 1 bunch water cress or purslane 1 small English or Dutch style cucumber, cleaned and sliced crosswise into rings or julienne, about 4 inches long 2 ripe tomatoes, cut cross wise or into wedges 1 cake of hard tofu, cut into 1/2 inch cubes 2 hard boiled eggs, sliced. Par boil the vegetables till crisp tender in salted water. Best is to boil each one separate because of the different cooking times. The spinach and bean sprouts should only be blanched for a very short time. The tomatoes are left raw and used for garnish. Fry the tofu in hot peanut oil till golden brown and set aside. Arrange the vegetables on a large platter and sprinkle the fried tofu over it, arrange the tomatoes and egg as garnish for color. Gado Gado Peanut Sauce (dressing) 4 Tbs natural peanut butter or home made 1 clove garlic, minced 1 onion, chopped 3 red or green chilies, minced or 1 tsp sambal oelek 1 Tbs tamarind water or lime juice 1 Tbs chopped lemon grass, white part only 1/4 tsp shrimp paste or trassie (I use anchovies paste for religious reasons) 1 Tbs dark brown sugar or black strap molasses (originally it is gula Jawa) 1 tsp ketjap manis or sweet soy sauce 1/2 cup santen or coconut milk (1/4 coconut) 1/2 cup water salt peanut oil. Traditionally the following ingredients are made into a soft paste in a granite mortar and pestle but a small food processor will work. Put the garlic, onion, chilies or sambal, tamarind or lime juice, lemon grass, shrimp paste and some salt in the processor and process till a paste is formed. Fry this paste in some oil in a wok. It s best to use a small wok because of the rounded bottom and the small quantity of the paste. Do not add the sugar or soy sauce yet, they burn too easily. Bring the santen to a boil and add the peanut butter, remove from heat. Stir to blend the peanut butter. Add as much water as is needed to make a thinish sauce. Now add the sugar, soy sauce and the fried onion paste. Taste for seasoning. You may want to add more chilies or sambal if you like it spicy and salt. Bring back to a very low simmer and mix it thoroughly. If you like a stronger coconut taste put more in and leave some water out but it should not be too thin. Serve the sauce either in a "gravy" boat or pour over the salad. This salad can be served with any kind of meat or fish dish such as the bumbu Bali ikan. If you like other veggies such as broccoli, carrots, potato, cassava (katela), small zucchinis (can even be left raw), knock your self out, you wont hurt my feelings a bit! Selamat makan!
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