Saturday, May 29, 2010
Indonesian Salad (Gado Gado)
Ingredients & spices:
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
How to prepare:
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 Peanut Dressing (see below for instruction) over salad. For 6 to 8 servings. If you like, you can put on top of the salad some prawn crackers .