Gado-Gado (Vegetable Salad with Peanut Sauce)
.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
carrots
finely |
|
| 2 | medium |
potatoes
sliced |
|
| 1 | cup |
cabbage
shredded |
|
| 2 | cups |
mung bean sprouts
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | cup |
tofu
cut in 1 inch cubes |
|
| 1 | cup |
cucumbers
sliced |
|
| 2 | medium |
tomatoes
sliced |
|
| 1 | each |
scallions, spring or green onions
|
|
| Sauce | |||
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | small |
onions
grated |
|
| 1 | each |
green chili peppers
finely chopped |
*
|
| ½ | cup |
peanut butter
crunchy |
|
| 1 | teaspoon |
lemon juice
or vinegar |
|
| ½ | cup |
coconut
creamed, in |
*
|
| ½ | cup |
water
|
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
carrots
finely |
|
| 2 | medium |
potatoes
sliced |
|
| 237 | ml |
cabbage
shredded |
|
| 473 | ml |
mung bean sprouts
|
|
| 15 | ml |
vegetable oil
|
|
| 237 | ml |
tofu
cut in 1 inch cubes |
|
| 237 | ml |
cucumbers
sliced |
|
| 2 | medium |
tomatoes
sliced |
|
| 1 | each |
scallions, spring or green onions
|
|
| Sauce | |||
| 15 | ml |
vegetable oil
|
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | small |
onions
grated |
|
| 1 | each |
green chili peppers
finely chopped |
*
|
| 118 | ml |
peanut butter
crunchy |
|
| 5 | ml |
lemon juice
or vinegar |
|
| 118 | ml |
coconut
creamed, in |
*
|
| 118 | ml |
water
|
|
| 1 | x |
salt
|
*
|
Directions
Steam or parboil the carrots and potato slices for 5 minutes.
Then cook the cabbage, bean sprouts and cucumber for 1 to 2 minutes.
Drain the vegetables and leave them to cool.
If using tofu, heat 1 tablespoon oil in wok or pan and cook it for 3 to 5 minutes, turning from time to time until it is golden all over.
Now arrange the steamed vegetables in layers on flat platter, potatoes, then bean sprouts, carrots and 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 to 3 minutes.
Add the peanut butter, lemon juice or vinegar and coconut milk and simmer for 2 to 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.
