Indonesian Salad (Gado-Gado) Recipe

Step 1

To prepare Dressing, place coconut in blender container. Add 1 cup hot water. Cover and blend on high speed about 30 seconds. Cook and stir onion and garlic in oil in 2-quart saucepan about 5 minutes. Stir in coconut and remaining ingredients. Heat to boiling, stirring constantly. Reduce heat. Simmer, uncovered, stirring occasionally, until slightly thickened, about 3 minutes.

Step 2

To prepare Salad, pour enough boiling water over bean sprouts and cabbage to cover. Let stand 2 minutes. Drain. Cook bean curd in oil in 10-inch skillet over medium heat, turning pieces gently, until light brown. Remove with slotted spoon. Drain. Cook potatoes in same skillet until light brown. Drain. Arrange bean sprouts, cabbage, bean curd, potatoes and remaining ingredients on platter. Pour warm Dressing over Salad.

Things You'll Need

  • 1/2c Flaked coconut
  • 1c Hot water
  • 1 Onion; chopped
  • 1cl Garlic; finely chopped
  • 1 1/2ts Peanut oil
  • 2/3c Peanut butter
  • 1/2c Water
  • 1tb Sugar
  • 1/2ts Salt
  • 1/2ts Chili powder
  • 1/8ts Ground ginger
  • 1c Bean sprouts
  • 1c Cabbage; shredded
  • 4oz Bean curd; drained and cut
  • -into 1" pieces
  • 2tb Peanut or vegetable oil
  • 1c Potatoes; cooked, peeled
  • -and sliced
  • 1c Green beans; cooked
  • 1c Carrots; cooked & sliced
  • 1 Cucumber; sliced
  • 2 Hard-cooked eggs; peeled
  • -and sliced

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