MMMMM---------------------------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
MMMMM-------------------------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
MMMMM--------------------------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
Here's another, more complex recipe for Gado Gado. From the San
Francisco Chronicle, date unknown. I've done this 'un. Pretty
tasty...
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.
