Malaysian Gado Gado (Vegetable Salad With Peanut Sauce) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A great salad from Africa with Malaysian influence! You may add or change vegetables. You may also use the peanut sauce provided or use your own! Ingredients:
1/2 green cabbage |
1 cucumber |
3 potatoes (boiled in jackets) |
3 hard-boiled eggs |
1/2 cup bean sprouts (your choice-lentil sprouts are good, or mung) |
1/2 cup green beans |
1 cup tofu, cut in 1-inch cubes |
1 medium onion |
2 tablespoons oil |
2 teaspoons ground chili powder |
1 cup coconut milk (or cow milk if you can't find coconut-but coconut milk really makes this sauce!) |
4 tablespoons ground roasted peanuts |
1 teaspoon lemon juice |
salt |
sugar |
Directions:
1. Skin the potatoes and dice. Parboil green beans and cut in 1 lengths. Slice cabbage in small squares. Bring to boil(don’t overcook),you just want this crisp tender. Fry tofu cubes in hot oil to crisp. Julienne cucumber. Slice eggs into quarters. Place the vegetables decoratively on a large platter. Serve individually with peanut sauce.
2. To make Peanut Sauce:.
3. Saute chopped onion in oil. Add chile powder, reduce heat; add peanuts and cook for a few minutes, stirring constantly. Bring to boil and add coconut milk and allow to simmer for 5 minutes. Season to taste with salt, sugar and lemon juice. This sauce is preferably served hot during winter and at room temperature during summer.
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