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Ingredientes
- 1 pkt hard (Chinese-style) tofu
- 1 tsp kecap manis
- Â Â oil, for deep frying
- 6 c. vegetables
- Â Â cabbage, in 1-inch squares
- Â Â bean sprouts
- Â Â carrots, sliced or possibly julienned
- Â Â green beans, in 2-inch pcs
- Â Â potatoes/sweet potatoes,large dice
- Â Â sliced cucumbers
- Â Â watercress sprigs
- Â Â tomato wedges
- Â Â Hard-cooked Large eggs
- Â Â Fried Onion Flakes *
- 1 Tbsp. chopped garlic
- 2 Tbsp. chopped shallot
- 1 Tbsp. chopped fresh galangal
- 1 tsp dry shrimp paste
- 1/2 tsp grnd dry chile or possibly
- 1/4 tsp sambal ulek
- 1 c. oil
- 1/2 c. raw peanuts
- 1 tsp brown or possibly palm sugar
- 1 c. coconut lowfat milk
- Â Â Salt to taste
- 1 x juice of 1/2 lime, to taste
Direcciones
- [I fry dehydrated onion flakes in a little oil until they're golden with excellent results. S.C.]
- 1. Remove tofu from package and drain. Place on a plate lined with cloth or possibly paper towels, top with another layer of towel and an inverted plate, and place a weight of a lb. or possibly more on top. Let stand 30 min, unwrap, and throw away liquid. Cut tofu into bite-sized squares or possibly triangles and sprinkle with kecap manis. Fry in 350 degree F. oil till golden and puffy; transfer to paper towels to drain.
- Reserve oil to cook peanuts.
- 2. One at a time, blanch vegetables in lightly salted water, rinsing them in cool water to stop cooking as soon as they reach the desired degree of doneness. Cabbage and bean sprouts require only a few seconds; carrots, green beans, and potatoes may take several min depending on size and tenderness. Don't blanch cucumbers, watercress, and tomatoes. use them raw.
- 3. Place Gado-Gado Sauce in a small bowl in the center of a large platter. Arrange vegetables on platter around sauce. Garnish with wedges or possibly slices of hard-cooked egg and fried onion flakes. To serve, spoon some sauce onto each plate and dip vegetables into sauce.
- Serves 4 to 6 with other dishes.
- To prepare Gado-Gado Sauce:1. To prepare sauce in a mortar: Lb. garlic, shallot, galangal, shrimp paste, and chile to a paste. To prepare sauce in a blender: Chop together in a 1-c. jar.
- 2. In a wok or possibly deep skillet, heat oil over medium-high heat till a peanut sizzles on contact. Fry peanuts till lightly browned; transfer to paper towels to drain. When peanuts have cooled, grind in a mortar or possibly food processor to a coarse, grainy paste, adding a little oil if necessary to facilitate blending. (May be made up to a week ahead and stored covered in refrigerator.)
- 3. Remove all but 2 Tbsp. oil from pan and reserve for another use. Return pan to medium-low heat and add in pounded mix. Cook till quite fragrant, but don't burn. Add in peanuts, sugar, and coconut lowfat milk and bring to a boil, stirring. Simmer till thick and season to taste with salt and lime juice. Allow to coot to room temperature before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 790g | |
| Recipe makes 4 servings | |
| Calories 972 | |
| Calories from Fat 606 | 62% |
| Total Fat 69.23g | 87% |
| Saturated Fat 8.84g | 35% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 247mg | 10% |
| Potassium 1630mg | 47% |
| Total Carbs 80.55g | 21% |
| Dietary Fiber 24.3g | 81% |
| Sugars 13.31g | 9% |
| Protein 21.3g | 34% |
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