Gado Gado

Ingredients

• SAUCE:
• 1/2 ts Galangal powder (Laos)
• 1 Fresh hot red or green chile, sliced
• 1 Clove garlic, sliced
• 1 tb Dark brown sugar
• 1/2 ts Salt
• 1 c Coconut milk
• 1/2 ts Shrimp sauce
• 4 tb Natural peanut butter
• 1 tb Tamarind liquid
• 1 Square inch lemon peel
• VEGETABLES:
• 1 c String beans in 2-inch pieces
• 1 c Julienne of carrot
• 2 c Shredded Napa cabbage
• 1 c Fresh bean sprouts
• 1 c Cooked, sliced potatoes
• 1 c Sliced cucumber
• GARNISH:
• 1 Piece tofu, fried brown, cut into nine cubes
• 1 sl Tomato
• 2 Hard-cooked eggs, sliced
• 2 md Onions, sliced, fried until golden

Directions

Put all the sauce ingredients except the lemon peel in a blender or food processor and puree. Place in a saucepan with the lemon peel and cook over medium-low heat for about 10 minutes, until thickened and darkened. Set aside and keep warm.

Blanch the beans and carrots for 3 minutes, then run under cold water to stop cooking. Blanch the cabbage and sprouts for a few seconds and run under cold water. Arrange the vegetables in layers on a platter- -cabbage, beans, carrots, potatoes, cucumbers and sprouts on top.

Garnish: Scatter the tofu cubes over the sprouts. Garnish with egg and tomato slices around the edges, then pour the sauce over and sprinkle all with the fried onions.

Submitted 6/13/05.
Source: San Francisco Chronicle
Submitted By: Smith Rick
rick@dragons.net
Gado Gado