Yield: 6 servings
|2 tablespoons||Butter or oil|
|1 large||Onion, sliced|
|3 \N||Garlic cloves, sliced|
|1 cup||Chicken consomme|
|1 tablespoon||Soy sauce *|
|¼ cup||Peanut butter *|
|2 tablespoons||Heavy cream|
|1 tablespoon||Grated fresh ginger|
|\N tablespoon||Sauce to taste|
|\N \N||Assorted raw vegetables, washed, trimmed|
|\N \N||* Estimated quantities, I lost the original clipping!|
This is from Narsai David, a Bay Area restaurateur and food critic.
Haven't tried it yet, but most of the stuff Narsai comes up with is great. Gado Gado is an extremely good Indonesian way to consume veggies even if you're not too fond of 'em. This calls for raw veggies, but more authentic recipes call for blanching the veggies first. This is probably for sanitary purposes more than anything.
Melt the butter in a saucepan. Add the onion and garlic and saute until they are brown. Add the consomme, soy sauce, peanut butter, cream, ginger and Tabasco sauce and cook slowly for about 10 minutes.
Puree the mixture in blender or food processor.
The dip may be served warm or cold with an assortment of raw vegetables of your choice..
NOTE: If this dish is to be served cold, double the amount of consomme to 2 cups.
From the San Francisco Chronicle, date unknown.
Posted by Stephen Ceideburg; February 26 1991.