• 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
  • 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
  • 1 Piece tofu, fried brown, cut into nine cubes
  • 1 sl Tomato
  • 2 Hard-cooked eggs, sliced
  • 2 md Onions, sliced, fried until golden


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.

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Submitted 6/13/05.
Source: San Francisco Chronicle
Submitted By: Smith Rick
Gado Gado