Recipe

Gado Gado with Raisins

Lightly cooked vegetables, tofu and raisins covered with a spicy Indonesian peanut sauce.

Details

Serves: 8
Serving size: 3/4 cup

INGREDIENTS

Dressing

1/2 c. water
1/4 c. creamy peanut butter
2 tbsp. soy sauce
2 tbsp. sugar
1 tbsp. lemon juice
1 large clove garlic, sliced
Dash of ground red pepper

Salad

4 carrots, cut diagonally into 1/4-inch slices
1/2 c. bean sprouts
1/2 head butter lettuce
1 cucumber, cut into 1/8-inch slices
1 fresh ripe pear, cut into thin wedges
1/4 lb. tofu, well drained and cut into 3/4-inch cubes
1 lemon
1 c. California raisins

PROCEDURE

Combine all ingredients for dressing together in a blender. Whirl until smooth. Turn into saucepan and heat gently till bubbling; simmer 1 to 2 minutes until it thickens slightly. Cool completely.

Steam carrots 6 to 8 minutes, just until tender. Rinse in cold water and drain. Pour boiling water over bean sprouts and drain well. Line platter with lettuce leaves. Arrange overlapping cucumber slices around one edge of platter. Arrange carrot slices, pears and tofu in separate rows below. Pile bean sprouts in center. Squeeze lemon over pears. Sprinkle raisins over all and serve with dressing for dipping.

Note: Cooked, cubed chicken may be substituted for the tofu.

Nutrition Information (per serving)

Calories 160(26% from fat); Total Fat 5g (sat 1g, mono 2g, poly 1g); Cholesterol 0mg; Protein 5g; Carbohydrates 26g; Fiber 3g; Iron 1mg; Sodium 200mg; Calcium 43mg

This recipe is found in the following categories:

World Flavors