Gado Gado Recipe
Ingredients
| Bean sprouts | 1/2 pound | |
| Fresh banana, ti or cabbage leaves or leaf lettuce | ||
| 1/2 pound small fresh green beans, trimmed, steamed until crisp-tender, cut in half | ||
| 6 small new potatoes, scrubbed, steamed, cut in wedges | ||
| 1-1/2 to 2 cups cauliflower florets, steamed until crisp-tender | ||
| 1/2 small head red cabbage, steamed until crisp-tender, shredded | ||
| 2 bags cocktail carrots, scrubbed, steamed until crisp-tender | ||
| 1/2 pound fresh spinach leaves, if desired, dipped into boiling water, chilled in iced water, drained 10 to 12 miniature yellow squash or 4 small squash, sliced diagonally | ||
| 3 hard-cooked eggs, quartered, or 6 hard-cooked quail eggs | ||
| 1 medium-size red bell pepper, ends trimmed, seeded, ribs removed, cut in 1/2-inch-wide strips | ||
| 1 recipe Tofu Nuggets, Crispy-Fried Tofu Nuggets with Condiments | ||
| Cilantro leaves | 1 Cup (16 tbs) | |
| 1/2 cup finely chopped Five-Spice Nuts or peanuts | ||
| 1 recipe Crispy Fried Shallots | ||
| 1 recipe Crispy Fried Garlic | ||
| 1 recipe Deep-Fried Shrimp Chips | ||
| Lemongrass stalk | 1 , freshly grated (Peanut Dressing:) | |
| Vegetable oil | 2 Tablespoon (Peanut Dressing:) | |
| Shallots | 2 , minced (Peanut Dressing:) | |
| Ginger root | 1 Teaspoon, minced (Peanut Dressing:) | |
| Garlic | 2 Clove (5gm), finley minced (Peanut Dressing:) | |
| Red peppers | 2 Small (Peanut Dressing:) | |
| Shrimp paste | 1/2 Teaspoon (Peanut Dressing:) | |
| 1/3 cup homemade peanut butter or other top-quality peanut butter without additives | ||
| 1 cup Light Coconut Milk more as needed | ||
| 1 tablespoon Indonesian Soy Sauce or medium Japanese soy sauce | ||
| Sesame seed oil | 1 Teaspoon (Peanut Dressing:) | |
| Brown sugar | 2 Tablespoon (Peanut Dressing:) | |
| 1/2 teaspoon tamarind concentrate mixed with 1 tablespoon water | ||
| Black pepper salt | 1 To taste (Peanut Dressing:) | |
| 2 teaspoons chopped red bell pepper, if desired | ||
| Whole chives, if desired | ||
Directions
Prepare Crispy Toppings and Peanut Dressing.
Pour boiling water over bean sprouts in a colander.
Immediately plunge sprouts into iced water.
When chilled, drain well.
Spread on a kitchen towel or paper towels to absorb excess moisture.
Pat gently until dry.
To brighten color of banana leaves, dip into boiling water; remove at once.
Dip into iced water to chill.
Cover a large platter or flat basket with leaves.
Arrange remaining salad ingredients in a pleasing design on leaves.
Place Peanut Dressing in center.
Invite guests to select salad ingredients.
Spoon dressing over each serving; garnish with Crispy Toppings.
Peanut Dressing: If using lemongrass, remove tough outer stalk.
Smash inner stalk, thinly slice and mince finely.
In a wok or medium-size skillet, heat oil over medium heat until hot.
Add lemongrass or lemon peel, shallots, gingerroot, garlic, chili peppers and shrimp paste, if desired.
Stir-fry 4 or 5 minutes or until aromatic and tender.
Do not allow ingredients to burn.
Blend in peanut butter until melted.
Remove from heat.
In a blender or food processor fitted with the steel blade, process peanut mixture to form a paste as smooth as possible.
With machine running, pour in Light Coconut Milk, a little at a time.
Scrape down sides of container 1 or 2 times.
Pour mixture back into wok.
Add Indonesian Soy Sauce, sesame seed oil, brown sugar and tamarind water.
Stir and cook mixture 10 minutes over medium-low heat.
Add salt and pepper.
Thin dressing with additional coconut milk, if desired.
Serve at once or cover and refrigerate.
Bring back to room temperature before serving.
Garnish with bell pepper and chives, if desired.
Pour boiling water over bean sprouts in a colander.
Immediately plunge sprouts into iced water.
When chilled, drain well.
Spread on a kitchen towel or paper towels to absorb excess moisture.
Pat gently until dry.
To brighten color of banana leaves, dip into boiling water; remove at once.
Dip into iced water to chill.
Cover a large platter or flat basket with leaves.
Arrange remaining salad ingredients in a pleasing design on leaves.
Place Peanut Dressing in center.
Invite guests to select salad ingredients.
Spoon dressing over each serving; garnish with Crispy Toppings.
Peanut Dressing: If using lemongrass, remove tough outer stalk.
Smash inner stalk, thinly slice and mince finely.
In a wok or medium-size skillet, heat oil over medium heat until hot.
Add lemongrass or lemon peel, shallots, gingerroot, garlic, chili peppers and shrimp paste, if desired.
Stir-fry 4 or 5 minutes or until aromatic and tender.
Do not allow ingredients to burn.
Blend in peanut butter until melted.
Remove from heat.
In a blender or food processor fitted with the steel blade, process peanut mixture to form a paste as smooth as possible.
With machine running, pour in Light Coconut Milk, a little at a time.
Scrape down sides of container 1 or 2 times.
Pour mixture back into wok.
Add Indonesian Soy Sauce, sesame seed oil, brown sugar and tamarind water.
Stir and cook mixture 10 minutes over medium-low heat.
Add salt and pepper.
Thin dressing with additional coconut milk, if desired.
Serve at once or cover and refrigerate.
Bring back to room temperature before serving.
Garnish with bell pepper and chives, if desired.
Chef
