Gado Gado

This was on offer at some of the Indonesian and Surinamese resturants we went to in Amsterdam, and I've seen it around before, but never got round to trying it. It looked like a veggie version of bang bang chicken, which I do love. This recipe is from delicious magazine from January 2005, and looks as good a place to start as any. Edited down for 2, 389 cals per serving. They emphasise that you should use all the ingredients, even if the list seems a little peculiar at first – which may say something about their target audience, because it looked quite reasonable to me.

  • Quarter of a small white cabbage, cored and shredded
  • 50 gms mangetout or French beans
  • 125 gms beansprouts
  • Half a cucumber
  • 2 eggs, hard-boiled but for 5 minutes only, peeled and sliced

Sauce

  • 2 generous tbps crunchy peanut butter
  • Half tbsps ketjap manis or dark brown sugar
  • 1 tbsp fish sauce or light soy
  • Juice of half a lime
  • Quarter tsp dried chilli flakes
  • 1 tbsp vegetable oil
  • 1 garlic clove finely chopped
  • 1 shallot or half small onion, finely chopped
  • Half handful rice or prawn crackers, roughly crushed

 

Blanch the cabbage. Cook the mangetout for 2 minutes and put into cold water. Blanch the beansprouts if you want.

Peel the cucumber and slice in half lengthways, scoop out the seeds and slice it into crescent shapes.

Mix all the veg and divide between bowls. Top with egg and season with black pepper.

Put the peanut butter in a bowl with 200 ml hot water, the sauces, juice and chilli. Let sit for a few minutes then stir together, the heat in the water will dissolve the peanut butter.

In a saucepan, heat the oil and fry the garlic and shallots until translucent. Stir in the peanut mixture and cook, stirring constantly, for 5 minutes. Longer and it starts to thicken up, it should just coat the back of a spoon.

Serve the salad with the sauce in a bowl on the side, topped with the crushed crackers.

Interesting way of doing warm peanut sauce, I've always just heated it all up together in the pan. And I would imagine it would be quite salty as well, especially if you used a regular peanut butter and not a low-salt-low-sugar one. Sounds like some fun textures though.

 

 

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