| indonesian Salad (gado-gado) coconut-peanut Dressing
1 Cup Bean Sprouts
1 Cup Shredded Cabbage
4 Ounces Bean Curd (tofu), Drained And Cut Into 1-inch Pieces
2 Tablespoons Peanut Oil Or Vegetable Oil
1 Cup Sliced Cooked Potatoes
1 Cup Cooked Cut Green Beans
1 Cup Cooked Sliced Carrots
1 Medium Cucumber, Sliced
2 Hardboiled Eggs, Peeled And Slice prepare Coconut-peanut Dressing. Pour Enough Boiling Water Over Bean Sprouts And Cabbage To Cover; Let Stand 2 Minutes. Drain. cook Bean Cured 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 Dressing Over Salad. Yields 6 To 8 Servings. coconut-peanut Dressing
1/2 Cup Flaked Coconut
1 Cup Hot Water
1 Small Onion, Chopped
1 Clove Garlic, Minced
1 1/2 Teaspoons Ghee Or Peanut Oil
2/3 Cup Peanut Butter
1/2 Cup Water
1 Tablespoon Granulated Sugar
1/2 Teaspoon Salt
1/4 To 1/2 Teaspoon Chili Powder
1/8 Teaspoon Ground Ginger place Coconut In Blender Container; Add 1 Cup 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. serve Warm. |
