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| RECIPE FOR GADO-GADO (VEGETABLE SALAD WITH PEANUT SAUCE) |
Title: Gado-Gado (vegetable Salad With Peanut Sauce)
Category: Malaysian
Serves: 4
Ingredients:
| 2.00 | | Carrots; finely sliced | | 2.00 | md | Potatoes; sliced | | 1.00 | c | Cabbage; shredded | | 2.00 | c | Bean sprouts | | 1.00 | tb | Oil | | 1.00 | c | Tofu; cut in 1 inch cubes | | 1.00 | c | Cucumber; sliced | | 2.00 | md | Tomatoes; sliced | | 1.00 | | Scallion | | --------- | SAUCE --------- | | 1.00 | tb | Oil | | 1.00 | | Garlic clove; up to 2 | | | crushed | | 1.00 | sm | Onion; grated | | 1.00 | | Green chili;finely chopped | | | OR- | | 1.00 | ts | Chili powder | | 0.50 | c | Peanut butter; crunchy | | 1.00 | ts | Lemon juice; or vinegar | | 0.50 | c | Coconut, creamed; melted in | | 0.50 | c | Water | | | Salt |
Instructions:
Steam or parboil the carrots & potato slices for 5 minutes.
Then cook the cabbage, bean sprouts & cucumber for 1-2 minutes.
Drain the vegetables and leave them to cool.
If using tofu, heat 1 Tbsp oil in wok or pan & cook it for 3-5 minutes, turning from time to time until it is golden all over.
Now arrange the steamed vegetables in layers on fat platter, potatoes, then bean sprouts, carrots & cucumber.
Put the tomatoes and tofu on top.
For the sauce, heat the oil in a wok or large pan.
Stir fry the garlic, onion, and chili for 2-3 minutes.
Add the peanut butter, lemon juice or vinegar and coconut milk and simmer for 2-3 minutes.
The sauce should be thick but pourable so add more lemon juice/coconut milk if necessary.
To serve, pour the hot sauce over the vegetables and garnish with scallion, onion slices.
""The New Internationalist Food Book"
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