The Gourmet Kitchem
  search by keyword / item #
Spacer
Shop by Brand | Shop by Category | Special Values | Clearance | Customer Service
Everything a GOURMET chef could want
DEPARTMENTS
Spacer
Spacer
-- Bakeware
-- Barware
-- Coffee & Tea
-- Cook's Tools
-- Cookbooks
-- Cookware
-- Cutlery
-- Dinnerware
-- Drinkware
-- Flatware
-- Gift Baskets
-- Gourmet Foods
-- Home Keeping
-- Outdoors
-- Serveware
-- Small Appliances
-- Storage & Organization
-- Tableware
 
Fresh Flower Delivery
 
Gourmet Cooking Products
 
Check Best Sellers
Check Clearance Items
Check Top Brands
Check Free Recipes
Check Wine
Check Gift Ideas

 

FIRST TO KNOW
Sign up to be notified about new products, sales & more.
       Free Super Saver Shipping on $99 or More

Indonesian Salad (Gado Gado)

Recipes > Beans And Grains > Indonesian Salad (gado Gado)
Send to a Friend Send to a Friend

The Gourmet Kitchen offers an extensive recipe collection including Beans And Grains recipes. Use The Gourmet Kitchen and you'll never run out of recipe ideas again! Below is a recipe for Indonesian Salad (gado Gado)...enjoy!

Spacer

-DRESSING 1/2 c Flaked coconut

1 c Hot water

1 Onion; chopped

1 cl Garlic; finely chopped

1 1/2 ts Peanut oil

2/3 c Peanut butter

1/2 c Water

1 tb Sugar

1/2 ts Salt

1/2 ts Chili powder

1/8 ts Ground ginger

-SALAD 1 c Bean sprouts

1 c Cabbage; shredded

4 oz Bean curd; drained and cut

-into 1" pieces 2 tb Peanut or vegetable oil

1 c Potatoes; cooked, peeled

-and sliced 1 c Green beans; cooked

1 c Carrots; cooked & sliced

1 Cucumber; sliced

2 Hard-cooked eggs; peeled

-and sliced To prepare Dressing, place coconut in blender container. Add 1 cup hot 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. To prepare Salad, pour enough boiling water over bean sprouts and cabbage to cover. Let stand 2 minutes. Drain. Cook bean curd 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 warm Dressing over Salad.

 
Spacer
Spacer
Spacer
Verisign Secure Certificate
NexTag Seller
Spacer
Cookware | About Us | Contact | Customer Service | Track an Order | Return Policy
Terms of Use | Privacy Policy | Site Map | Resources
We accept VISA, MasterCard, AMEX, Discover and PayPal

© The Gourmet Kitchen