Gado Gado With Spicy Peanut Dressing
|Red potatoes||1⁄2 Pound|
|Cauliflower florets||2 Cup (32 tbs) (1 Inch)|
|Carrot||1 Medium, cut into 2 by 1/4 inch julienne strips|
|Green beans||1⁄4 Pound, cut into pieces|
|Shredded cabbage||5 Ounce (2 Cups)|
|Jicama||1 Cup (16 tbs), sliced into 2-by -1/4- inch julienne strips|
|Firm tofu cake||1 (Chinese)|
|Canned unsweetened coconut milk||1 Cup (16 tbs)|
|Crunchy peanut butter||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Kecap manis/Homemade indonesian sweet soy sauce||3 Tablespoon|
|Lemon juice||3 Tablespoon|
|Lemon zest square||1|
|Brown sugar||2 Tablespoon|
|Crushed red pepper/1 small fresh hot red chili, finely chopped||2 Teaspoon|
|Scallions||2 , thinly sliced|
|Hard cooked eggs||2 , sliced|
1. In a medium saucepan of boiling salted water, cook the potatoes until tender, 12 to 20 minutes, depending on size; drain. When cool enough to handle, peel and slice.
2. In another saucepan of boiling salted water, cook the cauliflower until just tender, about 3 minutes. Remove with a slotted spoon and rinse under cold water; drain well.
3. In the same boiling water, repeat this process with the carrot, then the green beans and finally the cabbage. (The jicama is not cooked.)
4. In a medium saucepan of simmering water, poach the tofu for 10 minutes. Remove with a slotted spoon, wrap in a kitchen towel and let drain for at least 15 minutes. Cut into 1/2-inch cubes.
5. To make the sauce, in a medium saucepan, combine the coconut milk, peanut butter, garlic, kecap manis, lemon juice, lemon zest, brown sugar, hot pepper, salt and 2 tablespoons of water. Bring to a boil over moderate heat, stirring frequently. Reduce the heat to moderately low and simmer until thickened, about 10 minutes. Keep warm over very low heat until ready to use.
6. Arrange the vegetables in layers in a large salad bowl. Scatter the bean curd and scallions on top. Garnish with the eggs and tomatoes. Pour the warm peanut butter sauce over all. Serve at room temperature.