Gado gado
Gado gado recipe in the vegetarian category
Recipe ingredients:
- 9 ounces white cabbage, shredded
- 4 carrots, cut into matchsticks
- 4 celery sticks, cut into matchsticks
- 4 cups beansprouts
- 1/2 cucumber, cut into matchsticks
- Fried onion, salted peanuts and sliced fresh chilli, to garnish
- For the peanut sauce:
- 1 tablespoon oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1 small piece galangal, peeled and grated
- 1 teaspoon ground cumin
- 1/4 tespoon ground chilli powder
- 1 teaspoon tamarind paste or lime juice
- 4 tablespoons crunchy peanut butter
- 1 teaspoon soft light brown sugar
Recipe method:
- Steam the cabbage, carrots and celery for about 3 to 4 minutes, until just tender. Leave to cool.
- Spread out the beansprouts on a large serving dish. Arrange the cabbage, carrots, celery and cucumber on top.
- To make the sauce, heat the oil in a saucepan, add the onion and garlic and cook gently for 5 minutes, until soft.
- Stir in the spices and cook for 1 minute more.
- Add the tamarind paste or lime juice, peanut butter and sugar. Mix well.
- Heat the sauce gently, stirring occasionally and adding a little hot water if necessary, to make the sauce runny enough to coat the vegetables when poured.
- Spoon a little of the sauce over the vegetables and toss lightly together.
- Garnish with fried onions, peanuts and sliced chilli.
- Serve the rest of the sauce in a bowl separately.
- As long as the sauce remains the same, the vegetables can be altered at the whim of the cook and to reflect the contents of the vegetable rack or chiller.
- The peanut sauce on this traditonal indonesian vegetable dish owes flavour to galangal, an aromatic rhizome that resembles ginger.
Tags: gado gado, recipe, vegetarian, recipes, cooking