Indonesian Gado Gado Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Vegetable Dishes

Indonesian Gado Gado

6 small potatoes, cut in half
1/2 head cauliflower, in flowerets
1/2 pound fresh green beans
1 zucchini, sliced into 1/2 inch slices
spinach leaves
small cucumber, sliced
1-2 hard cooked eggs, cut into quarters
bean sprouts
1/4 cup peanut butter
2 cloves garlic, minced
1/4 teaspoon red chili flakes
3/4 cup vegetable or chicken broth
1 tablespoon tamari
2 teaspoons brown sugar
1 tablespoon lemon juice
1 cup chopped peanuts

Arrange vegetables in "ugly pot", with the largest ones towards the outside edge. Weigh to find out how much time it will take to cook, using 5 minutes per pound. Cover, and microwave on high until done. Cool. Arrange spinach leaves on large platter, and then arrange the cooked and cooled vegetables on top of the leaves. Intersperse with cucumber slices and hard-cooked eggs. Top with sprouts. Chill. In a batter bowl, combine the peanut butter, garlic, chili flakes, and broth. Microwave on high for 2 minutes. Whisk. Microwave another 1-2 min., or until hot and starting to thicken into a sauce. Add tamari, sugar, and lemon juice. To serve, sprinkle peanuts over the top. Serve with the warm sauce.

Recipe created 1994-08-22.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.