GADO-GADO

1 c. red potatoes (about 2 medium
potatoes)
1 c. fresh green beans, ends
trimmed
2 c. green cabbage, shredded
1 c. fresh bean sprouts
1 c. carrots (1 to 11/2carrots),
peeled and thinly sliced
1 c. cucumber (about 1 medium
cucumber), sliced
2 tbsp. canola oil
4 oz. firm tofu, cut into 1-inch cubes
2 hard-boiled eggs, peeled*
deep-fried shallots for garnish**
peanut sauce (recipe on page 37)
1. Fill a large saucepan with water and bring to a boil. Use a slotted spoon
to carefully lower the potatoes into the water. Cook for about 20 minutes, or until the potatoes can be pierced easily with a fork. Then use the slotted spoon to transfer the potatoes to a colander. Rinse under cold water. When cool enough to
handle, slice the potatoes.
2. Fill a second saucepan with water and bring to a boil. Use a slotted spoon to lower the green beans into the water. Cook for about 3 minutes. Use the slotted spoon to move the blanched beans to a colander. Rinse under cold water.
3. One vegetable at a time, repeat this procedure to blanch the cabbage,bean sprouts, and carrots.
4. Arrange green beans, cabbage, bean sprouts, carrots, potatoes, and
cucumbers however you like on a large platter and set aside.