Gado Gado
Vegetables:
2 cups beansprouts
2 cups green beans chopped
2 cups cabbage shredded cone #4
2 cups beansprouts
2 cups green beans chopped
2 cups cabbage shredded cone #4
1
small Bunch of Bok Choi or other similar vegetable
2
Medium Carrots finely sliced cone #4
Peanut Sauce:
1/2 cup roasted or fried peanuts (roasted)
1 small chilli
2 cloves of garlic
palm sugar (or 2 tbsp brown sugar)
2 kaffir lime leaves, or lemon zest
small piece ginger
salt and pepper
Nice things to mix it up with (any or all of the below):cooked new potatoes
(quartered)lontong (congealed steamed rice)fried tofu fried tempeh1/2 cup roasted or fried peanuts (roasted)
1 small chilli
2 cloves of garlic
palm sugar (or 2 tbsp brown sugar)
2 kaffir lime leaves, or lemon zest
small piece ginger
salt and pepper
Instructions:
place veggies in a 11 inch skillet with small amount water, cook medium click low.
place veggies in a 11 inch skillet with small amount water, cook medium click low.
Fry the chilli, garlic and ginger over a medium heat for a
couple of minutes then remove from the heat and place in blender add in the
peanuts and two cups of water add the kaffir lime leaf, palm sugar, and salt
and pepper
To serve, put the vegetables in a bowl along with the other ingredients you would like to add (potatoes, tofu, tempe, then pour a good few spoonfuls of the peanut sauce over the top and mix it all together.
This can be served warm or cold but always make sure
you add the peanut sauce just before you serve it. A sprinkle of fried shallots
or peanuts on the top gives the texture a little more interest for a bit of
extra sweetness or add some sambal (chilli paste) for a bit more punch.
To serve, put the vegetables in a bowl along with the other ingredients you would like to add (potatoes, tofu, tempe, then pour a good few spoonfuls of the peanut sauce over the top and mix it all together.
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