Gado-Gado Recipe ( Indonesian Mixed Salad )

Ingredients :
400g (2 cups) 120g (1 cup) 120g (1 cup) 120g (1 cup) 3 tablespoons 50g (1 3/4 cup) 300g (1 cup) 120g (1/2 cup) 5 leaves 2 12 Dressing 3 tablespoons 100g (1 cup) 7 cloves 1 teaspoon 2 tablespoons 2 tablespoons 500 ml 2 tablespoons 1 1/4 teaspoons 5 tablespoons 300g (2 cups)	Potatoes, peeled and cubed Beansprouts Chinese cabbage, coarsely shredded Long Beans Oil Soy bean cake (tempeh) Firm beancurd Cucumber, sliced into finger lengths Chinese lettuce, washed and dried Hard boiled eggs, peeled and halves Fried prawn crackers Ground dried red chilies Shallots Garlicc Shrimp paste (belacan) Water Oil Water Rice vinegar Salt Sugar Roasted peanuts, crushed
Method : Boil the potatoes until firm and tender, then drain and divide between four serving bowls. Blanch the beansprouts for 10 seconds, remove and plunge them briefly into ice cold water. Repeat for the cabbage. Drain both well and divide between each bowl. Cut long beans to finger lengths then boil until tender and place in e ach bowl. Heat the oil in a pan or wok and fry the tempeh on both sides until brown. Remove and drain on kitchen towel, cube then place in each bowl. Pat the beancurd dry with paper towel and fry in the oil until brown on both sides. Remove and cut into cubes and divide between the four bowls. Divide the remaining vegetables into each bowl and top with half an egg. Prepare t he dressing and pour over the vegetables. Garnish with the prawn cracker. How to prepare the dressing? Blend the dried chilies, shallots, garlic and shrimp pate with 2 tablespoons water until smooth. Heat the oil and sauté the blended ingredients until fragrant. Add the water, vinegar, salt, sugar and peanuts and bring to the boil. Reduce the heat and simmer for another 10 minutes http://www.asianonlinerecipes.com/spicy_salad/gado_gado.php