Recipe: Gado-Gado - Vegetables With Peanut Sauce
Serves 8 to 10
1/2 pound extra hard tofu, diced in 1/2 inch cubes, then slightly fried in a little oil until they begin to brown
2 cups very paper-thin sliced or grated carrots
1 cup shredded cabbage
2 cups snow peas
1/2 medium cucumber, thinly sliced
1 cup bean sprouts, washed
1 medium boiled potato, diced into 1/2 inch cubes
Sprigs of watercress
2 hard-boiled eggs, sliced
Sambal Kacang - Peanut Sauce (see recipe above)
In a mixing bowl, gently combine all vegetables, except lettuce, watercress and eggs, then set aside. Arrange the lettuce and watercress around the edge of a serving platter, then place the mixing bowl contents in middle of platter. Spread egg slices on top of the mixed vegetables, then cover salad with Sambal Kacang peanut sauce or serve with each diner adding sauce to taste.
Note: If desired, the mixing bowl contents can be stir-fried, then the remaining procedures followed.
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