Gado Gado

SAUCE: (if you don’t have
leftover SATAY SAUCE)

   5 – 6 tbsps coconut cream/milk

   3 – 4 tbsps chunky peanut butter


   1 heaped tsp Sambal Oelek (or to taste)


   1 dsp dark brown sugar


   1 tbsp lemon or lime juice


   1 tsp fish sauce

   1/2 tsp galangal (laos) powder

GADO-GADO:

   1 small pototo – boiled, peeled and cut into bite-sized chunks

   1 egg – boiled, shelled and cut into halves or quarters

   1 small carrot – peeled and cut into bite-sized ‘sticks’

   1 serve of green beans – cut into 5cm/2″ lengths

   1 serve cabbage – cut into bite-sized pieces

   1 piece fried firm tofu square – re-fried and cut into bite-sized
cubes

   1 serve bean shoots – tailed – (optional)

   1 serve snow peas – topped and tailed

GARNISH:

   A few slices of cucumber

   A few fried prawn crackers (krupuk) – optional

   Some crispy fried onions

Blanch vegetables for a few minutes until just cooked – rinse in cold water to
stop the cooking process, drain and set aside.

If using bean shoots, only blanch for a few seconds, rinse and drain.

Arrange the tofu, assorted vegetables and egg on a plate and pour the sauce
over the top.

Sprinkle some crispy fried onions and garnish with cucumber slices and prawn
crackers.

OzLadyM