Vegetables w/ Peanut Sauce
A classic Indonesian dish of cooked and raw vegetables. served with a delicious, spicy peanut sauce.
Salad: Cook first 4 vegetables separately in lightly salted water till crisp tender. Drain and arrange on a large platter (or in separate bowls) with cucumber, quartered eggs, sprouts, and cilantro. Serve warm or cold with Peanut Sauce in a separate bowl.
Sauce: heat oil in a skillet, add onion and saute till golden. Remove onion and set aside. Add next 4 ingredients, stirring and cooking for 3 minutes. Sir in water and peanut butter and bring to a boil, stirring constantly till sauce is thick and smooth. Add salt, soy sauce, sugar and lemon juice. Add sauteed onion. Set sauce aside to cool to room temperature. Serve in a separate bowl as an accompaniment to Gado-Gado.
* Traditionalists prefer their own peanut butter: cook 1 1/3 C raw peanuts in 2 T hot oil for 4 minutes. Drain and blend to a paste in a food processor. Discard all but 1 T of oil from the paste, and use the paste as peanut butter in the recipe.
Tips & Glossary
Southeast Asian cuisine seeks a balance of hot, sour, sweet, and salty—all in a single dish. Adjust to suit your taste perferences.
Fish Sauce: a liquid made of fermented anchovies and bottled (like soy sauce).
Galanga: a root related to ginger though with deeper tones of citrus and pine. Tough to slice...use a sharp knife. (If galanga is not to be found, use ginger root.)
Lemon Grass: tall, stalky, critus-flavored grass. Prior to cooking, pound or crush gently to release flavor.
Rice Sticks: aka rice noodles or vermicelli; thin dried noodles from rice flour. Soak before using, about 1 hour, or less, (depending on how soft or chewy you like your noodles.)
Shrimp Paste: fermented, ground shrimp. It carries a pungent aroma but is essential in cooking.
Tamarind: tropical tree grown in Africa and Asia; its fruit pulp is used as souring agent. It’s also found in Worcestershire sauce and some ketchup.
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