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   PID: Synchronet 3.21a-Win32 master/fbbbd4ad4 Aug 26 2025 MSC 1942   
   TID: SBBSecho 3.29-Win32 master/fbbbd4ad4 Aug 26 2025 MSC 1942   
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   CHRS: CP437 2   
   FORMAT: flowed   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Gado-Gado   
    Categories: Vegetables, Potatoes, Nuts, Chilies, Greens   
         Yield: 7 servings   
       
   MMMMM---------------------------SALAD--------------------------------   
         3 tb Neutral oil   
        14 oz Block extra-firm tofu;   
              - drained, cut in 1/2"   
              - slices   
              Salt & fresh ground pepper   
        10 oz Green beans; trimmed   
       1/2 sm Napa cabbage; fine sliced   
         6 oz Bean sprouts (2 cups)   
        10    New potatoes; peeled,   
              - halved   
         1 lg Cucumber; peeled, sliced   
              - thinly on the diagonal   
         2    Tomatoes, each cut into 8   
              - wedges   
         4 lg Boiled (8-min) eggs; peeled,   
              - halved   
       1/2 c  Fried shallots   
      
   MMMMM------------------------SATAY SAUCE-----------------------------   
         1 c  Roasted, unsalted peanuts   
         4    Shallots; peeled, sliced   
         3 cl Garlic; sliced   
         2    Red chilies; seeded, sliced   
         3 tb Kecap manis   
         2 tb Palm or brown sugar   
         1 ts Sea salt   
       
     Heat a large frying pan over medium-high. When hot,   
     drizzle with 1 to 2 tablespoons oil and add the tofu   
     slices. Season the tofu well with salt and pepper.   
     Reduce heat to medium and fry for 2 to 3 minutes on each   
     side until golden brown. Remove from the pan and allow   
     to cool. Cut tofu into squares or triangles.   
        
     Bring a large pot of salted water to a boil. Add green   
     beans and blanch for about 4 minutes or until just   
     tender. Just before the beans are ready, add cabbage and   
     bean sprouts to the pot and shock them in the water for   
     about 30 seconds to 1 minute. Transfer the vegetables to   
     a colander, refresh under cold water and drain well.   
        
     Bring the same pot of water (add more water and salt, if   
     required) to the boil, and add the potatoes and cook   
     until tender, about 15 minutes.   
        
     Meanwhile, make the satay sauce: Place the peanuts,   
     sliced shallots, garlic and chile into a blender or food   
     processor, and blitz until it becomes a chunky paste.   
     You can add a splash of water to get the blender going,   
     or if you prefer a smoother paste. (It is traditional to   
     use a mortar and pestle to make the paste, so if you   
     have one, use it.)   
        
     Heat a medium saucepan over medium-low, drizzle with   
     remaining 1 tablespoon oil, and add the paste, stirring   
     constantly, for 2 to 3 minutes, until fragrant. Add the   
     kecap manis, palm sugar, salt and 1 cup water. Stir for   
     2 to 3 minutes, until the sauce is well combined.   
     (Peanut sauce can be stored in a jar in the refrigerator   
     for 7 days.)   
        
     To serve, divide the blanched vegetables, potatoes,   
     tofu, cucumber, tomatoes and eggs over several serving   
     plates or assemble it all on one large serving platter.   
     Drizzle each plate generously with the peanut sauce and   
     top with crispy fried shallots   
        
     By: Hetty Lui McKinnon   
        
     Yield: 6 to 8 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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