Thursday, March 17, 2011

Gado Gado

So y'all know how I'm kinda spacy sometimes?  Well, I made this beautiful dinner and had the camera out to take a picture and then forgot.  Let's just pretend that dinner was so awesome (and it was!) that I couldn't possibly focus on taking a picture...  So without further ado- GADO GADO!

Gado Gado
from The Vegetarian Feast
"An interesting, exotic Indonesian salad, gado-gado is not for people with aversions to peanut butter or ginger.  The textures here are wonderful: crunchy peanuts, in a creamy pungent sauce."

1/2 onion, chopped fine
3 cloves garlic, minced or put through a press
1/2 c. raw peanuts
1 1/2  tbs. peanut or safflower oil
1/2 c. boiling water
1 c. crunchy peanut butter
1 1/2 tbs. honey
1/2 tsp. tabasco (I used WAY more- I like things with a kick)
juice and rind of 1 lemon
2 tbs. freshly grated ginger root
2 tbs. grated coconut
1 1/2 c.  milk

In a wok, large skillet or 2-quart sauce pan, saute onion, garlic and peanuts in the oil until the peanuts are lightly browned.  Stir in all the other ingredients except the milk and cook over a medium flame, continuing to stir, until the peanut butter has melted and blended in with the other ingredients.

When the sauce is bubbling gently, carefully stir in the milk.  Blend well and cook for about 5 minutes over low heat.

One of the best things about this sauce is that is totally versatile.  Traditionally, it is served over a rice and veggie salad.  I tend to serve mine over some stir fried veggies and tofu, but certainly, you could use meat as well.  Enjoy!

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