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| RECIPE FOR GADO GADO |
Title: Gado Gado
Serves: 6
Ingredients:
| 8.00 | oz | White cabbage | | 0.25 | c | Sesame oil | | 1.00 | lg | Onion, cut in fourths, | | | thinly sliced | | 1.00 | | Green bell pepper, seeded, | | | thinly sliced | | 6.00 | oz | Fresh bean sprouts | | 1.00 | | Fresh green chili, seeded, | | | finely chopped | | 1.00 | | Garlic clove, crushed | | 2.00 | | Shallots, finely chopped | | 0.50 | ts | Ground cumin | | 0.33 | c | Smooth peanut butter | | 3.00 | tb | Lemon juice | | 3.00 | dr | Hot-pepper sauce | | 0.33 | c | Water | | | Red bell pepper strips (opt) |
Instructions:
Finely shred cabbage, discarding stalk.
Heat 2 tablespoons of sesame oil in a skillet.
Add cabbage, onion, thinly sliced bell pepper, bean sprouts and chili and fry over fairly high heat 3-4 minutes, stirring constantly.
Remove from heat, spoon mixture into a serving dish; cool.
To make sauce, heat remaining sesame oil in saucepan.
Add garlic, shallots and cumin and fry gently 5 minutes.
Add peanut butter and cook gently 2 minutes.
Stir in lemon juice, hot-pepper sauce and water and heat through gently to form a fairly thick sauce.
Garnish sauce with bell pepper strips, if desired, and serve with cooled vegetables.
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