Categories: Salads, Indonesian, Misc 
      Yield: 6 servings 
  
           -DRESSING 
    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 
  
  To 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.