Salad (Gado Gado)

Ingredients

1/2 c Flaked coconut
1 c Hot water
1 Onion -- chopped
1 cl Garlic -- finely chopped
1 1/2 ts Peanut oil

2/3 c Peanut butter
1/2 c Water
1 tb Sugar
1/2 ts Salt
1/2 ts Chili powder
1/8 ts Ground ginger SALAD
1 c Bean sprouts
1 c Cabbage -- shredded
4 oz Bean curd -- drained and cut -into 1" pieces
2 tb Peanut or vegetable oil
1 c Potatoes -- cooked, peeled -and sliced
1 c Green beans -- cooked
1 c Carrots -- cooked & sliced
1 Cucumber -- sliced
2 Hard-cooked eggs -- peeled -and sliced
DirectionsTo prepare Dressing, place coconut in blender container. Add 1 cup hot water. Cover and blend on high speed about 30 seconds. Cook and stir onion and garlic in oil in 2-quart saucepan about 5 minutes. Stir in coconut and remaining ingredients. Heat to boiling, stirring constantly. Reduce heat. Simmer, uncovered, stirring occasionally, until slightly thickened, about 3 minutes.To prepare Salad, pour enough boiling water over bean sprouts and cabbage to cover. Let stand 2 minutes. Drain. Cook bean curd in oil in 10-inch skillet over medium heat, turning pieces gently, until light brown. Remove with slotted spoon. Drain. Cook potatoes in same skillet until light brown. Drain. Arrange bean sprouts, cabbage, bean curd, potatoes and remaining ingredients on platter. Pour warm dressing over Salad.

Oseng-Oseng Wortel ( Stir Fried Carrots)

Ingredients

250 g (8 oz) carrots
4 Shallots
1 Clove garlic
1/2 Green or red chilli or
1 pn Of chilli powder
4 tb Good stock or 1 ts Dark soya sauce and 4 tb -water
2 tb Vegetable oil
DirectionsDid my first cooking out of my new Indonesian cookbook last night. I fixed a stir fried carrot dish to back up a pork/soy stew (originally posted by Jen Kuiper) and plain white rice. Both are very easy to fix and quite good. Here's the particulars.
These are carrots, cut into matchsticks and cooked in a little oil or butter. The word wortel doesn't sound Indonesian and isn't. It is borrowed from the Dutch name for the carrot, since it was the Dutch who introduced this vegetable to Indonesia.
Peel, wash, and cut the carrots into small sticks. Slice the shallots and chilli. Crush the garlic. In a wok, heat 2 tablespoons of vegetable oil or clarified butter. Saute the slice shallots and chilli for 1 minute, then add the garlic and the carrots. Stir continuously for a minute or so and then put in the stock, or soya sauce and water. Cover and continue to cook for 4 minutes. Uncover, taste, and add salt if necessary. Cook for a further 2 minutes, stirring all the time. Serve hot.
Makes 2 servings.