Serves 8
Gado Gado (gah-doh gah-doh) This dish, which is also found in Malaysia, is a wonderful way to use fresh vegetables. Indonesians serve this dish at room temperature.
Vegetables:
Cook or steam each vegetable separately until crisp-tender:
½ small head cabbage, cut up
1 small head cauliflower
4 carrots, cut in small strips 1 ½ cups fresh green beans, chopped or French-cut
2 cups fresh or canned bean sprouts
other vegetables added or substituted
Drain vegetables and keep to one side in separate bowls, reserving stock for peanut sauce.
Peel and quarter: 4 eggs, hard-cooked
Slice: 2 medium cucumbers and 6 to 10 radishes
Peanut sauce:
Saute in 3 tablespoons oil: ½ cup onions, finely chopped and 2 cloves garlic, minced
When onions are soft and translucent, reduce heat and add:
3 ½ cups vegetable stock or water
2 teaspoons hot peppers, chopped, or tabasco sauce to taste
2 teaspoons lemon juice, grated rind of 1 lemon
1 c cups chunky peanut butter
2 bay leaves, 1 teaspoon ginger root, finely grated
1 teaspoon salt
1 teaspoon soy sauce* and 1 teaspoon brown sugar
(note: Indonesians use a sweet soy sauce. If you cannot find it, use regular and add brown sugar as directed)
Simmer 15 minutes. Adjust seasonings to taste.
Group vegetables attractively on a large platter around a bowl of peanut sauce. Be sure to arrange with attention to color. Garnish with eggs, radishes and cucumbers. Serve with hot rice. To eat, each person takes a serving of rice, tops it with vegetables and ladles peanut sauce over the top.
Options: For a more authentic sauce, substitute coconut milk for part of stock. Add shelled and deveined shrimp, steamed to the platter.
Gado Gado (gah-doh gah-doh) This dish, which is also found in Malaysia, is a wonderful way to use fresh vegetables. Indonesians serve this dish at room temperature.
Vegetables:
Cook or steam each vegetable separately until crisp-tender:
½ small head cabbage, cut up
1 small head cauliflower
4 carrots, cut in small strips 1 ½ cups fresh green beans, chopped or French-cut
2 cups fresh or canned bean sprouts
other vegetables added or substituted
Drain vegetables and keep to one side in separate bowls, reserving stock for peanut sauce.
Peel and quarter: 4 eggs, hard-cooked
Slice: 2 medium cucumbers and 6 to 10 radishes
Peanut sauce:
Saute in 3 tablespoons oil: ½ cup onions, finely chopped and 2 cloves garlic, minced
When onions are soft and translucent, reduce heat and add:
3 ½ cups vegetable stock or water
2 teaspoons hot peppers, chopped, or tabasco sauce to taste
2 teaspoons lemon juice, grated rind of 1 lemon
1 c cups chunky peanut butter
2 bay leaves, 1 teaspoon ginger root, finely grated
1 teaspoon salt
1 teaspoon soy sauce* and 1 teaspoon brown sugar
(note: Indonesians use a sweet soy sauce. If you cannot find it, use regular and add brown sugar as directed)
Simmer 15 minutes. Adjust seasonings to taste.
Group vegetables attractively on a large platter around a bowl of peanut sauce. Be sure to arrange with attention to color. Garnish with eggs, radishes and cucumbers. Serve with hot rice. To eat, each person takes a serving of rice, tops it with vegetables and ladles peanut sauce over the top.
Options: For a more authentic sauce, substitute coconut milk for part of stock. Add shelled and deveined shrimp, steamed to the platter.
they will love fresh sashimi lol
