 |
| GADO-GADO |
Ingredients for Gado-Gado
* 250 g/9 oz white cabbage, shredded
* 4 carrots, cut into matchsticks
* 4 celery sticks, cut into matchsticks
* 250 g/9 oz/4 cups beansprouts
* 1/2 cucumber, cut into matchsticks
* fried onion, salted peanuts and sliced fresh chili, to garnish
* For the peanut sauce
* 15 ml/ 1 tbsp oil
* 1 small onion, finely chopped
* 1 garlic clove, crushed
* 1 small piece galangal, peeled and grated
* 5 ml/ 1 tsp ground cumin
* 1.5 ml/1/4tsp ground chili powder
* 5 ml/1 tsp tamarind paste or lime juice
* 60 ml/4 tbsp crunchy peanut butter
* 5 ml/ 1 tsp soft light brown sugar
How to Cook Gado-Gado
1. Steam the cabbage, carrots and celery for about 3-4 minutes, until just tender. Leave to cool.
2. Spread out the beansprouts on a large serving dish. Arrange the cabbage, carrots, celery and cucumber on top.
3. To make the sauce, heat the oil in a saucepan, add the onion and garlic and cook gently for 5 minutes, until soft.
4. Stir in the spices and cook for 1 minute more.
5. Add the tamarind paste or lime juice, peanut butter and sugar. Mix well.
6. 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.
7. Spoon a little of the sauce over the vegetables and toss lightly together.
8. Garnish with fried onions, peanuts and sliced chili. Serve the rest of the sauce in a bowl separately.
Note:
* 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.
* 250 g/9 oz white cabbage, shredded
* 4 carrots, cut into matchsticks
* 4 celery sticks, cut into matchsticks
* 250 g/9 oz/4 cups beansprouts
* 1/2 cucumber, cut into matchsticks
* fried onion, salted peanuts and sliced fresh chili, to garnish
* For the peanut sauce
* 15 ml/ 1 tbsp oil
* 1 small onion, finely chopped
* 1 garlic clove, crushed
* 1 small piece galangal, peeled and grated
* 5 ml/ 1 tsp ground cumin
* 1.5 ml/1/4tsp ground chili powder
* 5 ml/1 tsp tamarind paste or lime juice
* 60 ml/4 tbsp crunchy peanut butter
* 5 ml/ 1 tsp soft light brown sugar
How to Cook Gado-Gado
1. Steam the cabbage, carrots and celery for about 3-4 minutes, until just tender. Leave to cool.
2. Spread out the beansprouts on a large serving dish. Arrange the cabbage, carrots, celery and cucumber on top.
3. To make the sauce, heat the oil in a saucepan, add the onion and garlic and cook gently for 5 minutes, until soft.
4. Stir in the spices and cook for 1 minute more.
5. Add the tamarind paste or lime juice, peanut butter and sugar. Mix well.
6. 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.
7. Spoon a little of the sauce over the vegetables and toss lightly together.
8. Garnish with fried onions, peanuts and sliced chili. Serve the rest of the sauce in a bowl separately.
Note:
* 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.
0 comments: