Gado gado (mixed vegetables with peanut sauce)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Peanut Butter |
| 1 | Clove Garlic, minced | |
| 1 | tablespoon | Brown Sugar |
| 1 | cup | Coconut Milk |
| 1 | tablespoon | Lemon Juice |
| Salt to taste | ||
| 1 | cup | Sliced Cabbage |
| 1 | cup | Sliced Carrots |
| 1 | cup | Green Beans, cut in 1\" slices |
| 1 | pounds | Spinach |
| 1 | cup | Bean Sprouts |
| 2 | mediums | Potatoes, boiled and sliced |
| 2 | larges | Hard Boiled Eggs |
| 1 | medium | Cucumber, sliced |
| ½ | cup | Fried Onion Flakes |
| 2 | cups | Shrimp Puffs* |
Directions
Make a sauce by mixing peanut butter, garlic, sugar, coconut milk, lemon juice and salt. Bring to a boil, reduce heat, and simmer for 2 minutes. Add water if the sauce is too thick. Boil cabbage, carrots, green beans and spinach in water for 20 minutes. One minute before other vegetables are done, add bean sprouts, stir and drain. Place vegetables on a large serving plate and garnish with sliced potatoes, sliced eggs, sliced cucumber, onion flakes and Shrimp Puffs. Serve with peanut sauce on the side. *Shrimp Puffs: Originally made in Indonesia from tapioca flour mixed with fish or shrimp and spices.
Now made locally and sold in Chinese grocery stores. From John Kohnen. Posted by Stephen Ceideberg; February 24 1993 File