Gado Gado
An Indonesian sauce of peanuts and fresh ginger served with fresh vegetables and tofu, tempeh or rice
Equipment
- 1 sauce pan
- 1 food processor
- 1 sharp knife and cutting board
Ingredients
- 2 TBS vegetable oil
- 4 cloves garlic, minced fine
- 1/4 cup fresh ginger, sliced across the grain and minced fine
- 1 cup finely chopped yellow onion
- 2 bay leaves
- 2 cups water
- 1/4 cup lemon juice bottled juice is fine
- 1/2 tsp red pepper (I use cayenne)
- 1 TBLS Sriracha sauce
- 3 TBLS soy sauce
- 1/4 cup cider vinegar
- 1 TBLS balsamic vinegar
- 1 cup Peanut Butter I used crunchy, but Myra used smooth PB
Instructions
- Process the garlic and ginger until very fine, or mince with your knife
- Add the onions to the food processor and chop fine, but not mushy (3 or 4 pulses).
- Sauté the garlic, ginger and onions on medium heat in the oil until soft. Two or 3 minutes. Do not let the garlic brown.
- Add the water, bay leaves, lemon juice, soy sauce, vinegars and peppers. (Everything but the peanut butter). Bring to a boil, cover and simmer slowly for 15 minutes.
- Turn off the heat and add the peanut butter- do not cook any more. Stir in the peanut butter until you have a nice thick sauce.
Notes
Myra's directions suggest that you taste the Gado Gado sauce, and see if you want to add more peanut butter or vinegar. I did not cover the sauce while it simmered and I thought it cooked down just right.
For each plate: Put 1 1/2 cups cooked rice on a plate and make a well in the center. Fill the well with a half cup of Gado Gado. Ring the sauce with piles of tomatoes and cucumbers. Sprinkle 1 TBLS of raisins and 1 TBLS of sunflower seeds on top.
Feel free to add tofu, tempeh or any of your favorite veggies, fresh or steamed.