Gado Gado (Veggies With Peanut Sauce)
"From the Essential Asian Cookbook for the ZWT6! This one is from Indonesia.
note: Kecap manis; Other names: kecap manise, ketjap manis
[KEH-chuhp MAH-nees] An Indonesian sauce similar to a sweet soy sauce flavored with garlic and/or star anise. Kecap manis is sweetened with palm sugar and is used as a condiment. The sauce is thick and not at all salty and has a very rich caramely flavor."
- Ready In:
- 1hr 10mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
Sauce
- 1 tablespoon peanut oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 red chilies, finely chopped
- 1 teaspoon shrimp paste (optional)
- 8 ounces crunchy peanut butter, organic and unsalted
- 8 ounces coconut milk
- 8 ounces water
- 2 teaspoons ketjap manis
- 1 tablespoon tomato sauce
-
Vegetables
- 8 ounces potatoes
- 2 carrots
- 6 1⁄2 ounces green beans
- 1⁄4 cabbage, shredded
- 3 hard-boiled eggs
- 6 1⁄2 ounces bean sprouts
- 1⁄2 cucumber
- 4 ounces firm tofu
- 1⁄2 cup unsalted peanuts
directions
- Prepare the veggies however you best like them. Steamed, fresh, parboiled, fried. Whatever you like. Cut everything to bite size. Any veggies are fine, above is just a list of ideas.
- Heat the oil in a pan, add the onion and garlic and cook low for 8 minutes, stirring regularly.
- Add the chili and shrimp paste and cook another minute. Remove from heat and add peanut butter. Stir until well mixed.
- Return to heat and add coconut milk and water. Bring to a boil, stirring constantly.
- Reduce the heat; add kecap manis and tomato sauce. Simmer another minute and allow to cool.
- Arrange the vegetables on a plate and drizzle with the sauce. Leave most of the sauce in a bowl for dipping.
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Reviews
-
very tasty! i also served it as a salad. i liked it best with the hard boiled eggs! THE PICKY ONE doesn't like nuts so she didn't care for this. made for zingo zwt6. -
Thanks Abi! This was a lovely recipe! I can imagine the sauce could be quite versatile. I did not use shrimp paste in an effort to make it vegan. I also skipped the boiled eggs. I changed the vegetables up a bit to use what I had on hand and used carrots, beans, cabbage, capsicum, zucchini and broccoli. I used firm tofu that had been frozen and thawed and then left to soak in soy sauce for about half an hour. Quite quick to put together and quite healthy. Made for ZWT 6 - Zingo (Voracious Vagabonds) -
I'm with evelyn/athens & treated this as a salad, but that certainly detract from it in any way ~ Absolutely loved this very different sauce! Thanks for sharing! [Made & reviewed during the ZINGO part of ZWT6] -
I thought this was a great recipe and came together very easily. I left out the hard-boiled eggs and tofu and added mushrooms to the mix. Served as a salad. Thanks.
RECIPE SUBMITTED BY
<p>I love studying history! Most of the cookbooks I am collecting are half history book, half cookbook. <br /> <br />One of the best cookbooks I have ever read is Jewish Holiday Baking by Marcy Goldman. I like anything by Mollie Katzen, too. <br /> <br />I am trying to get better at making soups. I am also making forays into Russian cooking. <br /> <br />I am on a low carbohydrate diet for various and sundry health reasons. It's a lot of fun tweaking recipes to be low carb enough for me to enjoy. I've become a much better cook because of it. <br /> <br />I love sewing, embroidery, cooking, baking, and dancing. I just got a full time job again so I am relearning how to fit my cooking in around a strict schedule. The crock pot is once again my best friend.</p>
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