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Digest: #103
Date: 16 Mar 91 16:19:56 GMT
From: riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer)
Subject: OVO: Gado-Gado (Vegetables with Peanut Sauce)
Gado-Gado (Vegetables with Peanut Sauce) - From The Complete Asian Cookbook by
Charmaine Solomon
3 large potatoes, boiled
250g (8 oz) fresh bean sprouts
500g (1 lb) green beans
3 carrots
1/2 small cabbage
1 green cucumber
small bunch watercress (I use cilantro instead -- CMT)
3 hard-boiled eggs
peanut sauce (see recipe, below)
Peel potatoes and cut in slices. Wash bean sprouts, pinching off any
brown 'tails'. Pour boiling water over bean sprouts, then rinse under
cold tap. Drain. String beans and cut in diagonal slices or bite-size
lengths and cook in lightly salted boiling water until just tender.
Beans should still be crisp to bite. Scrub carrots and cut into thin
strips, cook until tender. Drain. Slice cabbage, discarding tough
center stem. Blanch in boiling salted water for a minute or two, until
tender but not limp. Drain and refresh under cold water. Score skin
of cucumber with a fork and cut into very thin slices. Wash watercress
and break into sprigs, discarding tough stalks. Chill until crisp.
Put watercress on a large platter and arrange the various vegetables in
separate sections on top. Surround with slices of cucumber and put
wedges and hard-boiled egg in center. Serve cold, accompanied by
peanut sauce, which is spooned over individual servings.
Peanut Sauce -- Also from Charmaine Solomon's Complete Asian Cookbook
7 tablespoons peanut oil
1 teaspoon dried garlic flakes or instant minced garlic
2 tablespoons dried onion flakes
2 large dried chilies
1 teaspoon dried shrimp paste (trasi)
1 tablespoon lemon juice
1 tablespoon dark soy sauce
375g (12 oz) cruncy peanut butter
1 1/2 tablespoons palm sugar or substitute
Coconut milk (to mix 3 parts coconut milk to 1 part of peanut
sauce mixture)
Heat oil in a small wok or frying pan and fry garlic flakes for a few
seconds until golden (put them in a fine mesh wire strainer and lower
them into oil that is not too hot, for they burn easily; the strainer
enables them to be lifted out as soon as they change color). Drain on
absorbent paper. Fry onion flakes in the same way, again taking care
that they do not burn. Drain and cool. Fry whole chillies until they
are puffed and crisp, which should take less than a minute. Remove
chillies from pan, drain and cool. Discard stalks and seeds and
crumble or chop chillies into small pieces. Set aside with onion and
garlic.
In oil remaining in pan, fry the trasi, crushing it with the back of
the spoon. Add lemon juice and soy sauce. Remove from heat, add
peanut butter and stir until well blended. Cool. When quite cold add
crisp garlic and onion flakes, crumbled chillies and sugar. Mix
thoroughly and put in a screw-top jar to store.
use as is, or mix in enough cocnut milk or water to make a more liquid
consistency. Add salt as required.
Note: Fresh garlic and onion can be used instead of dried garlic and
onion flakes. Peel 6 garlic cloves and cut into thin slices. Peel and
finely slice 1 medium-size onion. Fry separately over low heat,
removing from heat as soon as they turn golden brown. Drain on
absorbent paper and cool. Crumble the crisp garlic slices before
adding to sauce. (Pre-fried onion and garlic can also be found in bags
at the Asian market. Also, you can use another peanut sauce recipe of
your choice, or even buy it already prepared at the Asian market. -- CMT)