gado gado

After an exhausting weekend the last thing I felt like doing tonight was cooking. But instead of another night of toast I thought we should all have some fresh food.

I first had gado gado many years ago at The Blue Tongue Lizard Cafe and I fell in love. Here is the recipe for mine:

Peanut Sauce:
1 tbs peanut oil
1 onion – chopped finely
1 clove garlic – crushed
1 red chilli – finely chopped (I remove the seeds)
200g peanut butter (I use smooth)
1 tbs lemon juice
1 tbs soy sauce
2 tbs raw sugar

In a saucepan, heat the oil and then sautĂ© the onion, garlic and chilli for a few minutes until softened. Add the peanut butter, lemon juice, soy sauce and sugar. Mix well to combine. Remove from the heat. At this stage, the peanut sauce can be put into a container, refrigerated and stored for months. When ready to use, add 1/2 cup water to thin it out a bit (or you could use coconut milk but I don’t like it).

Arrange an assortment of lightly steamed and/or fresh vegetables on the plate with a serving of boiled rice and top with sauce. I use:
steamed green beans 
steamed carrots
steamed zucchini
steamed broccolini
sliced mushrooms
sliced tomatoes
hard-boiled eggs cut into quarters

You could also use cauliflower, capsicum, tofu or chickpeas. 


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