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.
Monday, February 4, 2008
Indonesian Vegetable Platter
Posted by Hisham at 11:06 PM
Labels: Indonesian Recipe
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