GADO GADO 1/2 pound potatoes, peeled, sliced 1 cup shredded cabbage 1/2 pound carrots, sliced thin 1/2 pound bean sprouts 1/4 pound long green beans, cut in 2-inch lengths 1 cucumber, halved lengthwise, seeded, sliced 2 tomatoes, sliced 2 squares tofu, cut in 1/2-inch cubes 3 hard-cooked eggs, sliced 3 tablespoons crispy-fried onions (optional) Bumbu (see recipe below)

Steam or boil vegetables separately no more than 5 minutes. Boil bean sprouts 3 minutes, and tofu 10 minutes. Drain, and chill separately in individual containers. Arrange vegetables on large platter in layers with tofu cubes, decorate with egg slices, and scatter crispy fried onions over top.

Pour warm bumbu sauce over salad just before serving. Serve at room temperature with other dishes. Serves 8 to 10.

BUMBU (PEANUT SAUCE) 1 cup dry-roasted peanuts 2 small red peppers, seeded, sliced 1 garlic clove, sliced 2 lemon leaves 2 tablespoons brown sugar 1/2 cup coconut milk 5 tablespoons light soy sauce

In food processor, chop peanuts to crunchy paste. Process or blend peppers, garlic, and lemon leaves to form smooth paste, and combine with peanuts, sugar, and coconut milk.

In saucepan, fry bumbu about 5 minutes. Add soy sauce and blend well. If sauce is too thick to pour, add about 1/4 cup water and simmer 1 to 2 minutes more. Pour warm sauce over vegetables or serve in container.

Note: Lemon leaves are available in Oriental markets. Both leaves and curly rind pieces impart a citrus flavor to sauces. Substitute: one slice fresh lime, skin and pulp.

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