Gado-Gado (Vegetable Salad with Peanut Sauce)

Main Ingredient: Peanut Butter Cabbage Cucumber Potatoes Tomatoes
Cuisine: Malaysian
Dietary: Various vegetarian
Yield:

Gado-Gado (Vegetable Salad with Peanut Sauce) ingredients

2 Carrots; finely sliced
2 med Potatoes; Sliced
1 c Cabbage; shredded
2 c Bean sprouts
1 T Oil
1 c tofu; cut in 1 inch cubes
1 c Cucumber; sliced
2 med Tomatoes, sliced
1 Scallions
--Sauce--
1 T Oil
1 garlic clove; up to 2 crushed
1 small Onion, grated
1 Green chili;finely chopped
-OR-
1 t Chili powder
1⁄2 c Peanut butter; crunchy
1 t Lemon juice; or vinegar
1⁄2 c Coconut, creamed; melted in
1⁄2 c water
Salt

Cooking Gado-Gado (Vegetable Salad with Peanut Sauce)

1. Steami or parboil the carrots & potato slices for 5 minutes.
2. Then cook the cabbage, bean sprouts & cucumber for 1-2 minutes.
3. Drain the vegetables and leave them to cool.
4. 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.
5. Now arrange the steamed vegetables in layers on fat platter, potatoes, then bean sprouts, carrots & cucumber.
6. Put the tomatoes and tofu on top. For the sauce, heat the oil in a wok or large pan. Stiri fry the garlic, onion, and chili for 2-3 minutes.
7. Add the peanut butter, lemon juice or vinegar and coconut milk and simmer for 2-3 minutes.
8. The sauce should be thick but pourable so add more lemon juice/coconut milk if necessary.
9. To serve, pour the hot sauce over the vegetables and garnish with scallion, onion slices.