GADO
GADO:
2
small potatoes & carrots
½ lb.
French beans
1
cucumber, cut into matchsticks
2 oz,
bean sprouts
2 cooked
bean curds or tofu, cut into cubes
½
lettuce leaves, separated
8
hard boiled eggs, quartered
salt
and pepper
2
tbsp. vegetable oil
peanut
sauce:
1 ½ cups crunchy peanut butter
3-4 hot red chilli, sliced
4 shallots, sliced
2-inch piece of ginger
3 cloves garlic, thinly sliced
2-3 tbsp. palm sugar, or brown sugar
½ tsp. shrimp paste
1 tbsp. tamarind paste
1 cup coconut milk
1 stalk lemon grass, sliced thinly
1 tsp. salt
cooking oil
Boil
potatoes in salted water until tender. Drain and peel. Cut into slices, then into match sticks; and
keep warm in a large bowl. Cook carrots and beans separately in salted boiling
water just enough to retain crispness. Drain; then cut carrots into matches.
Add both to the potatoes, together with bean sprouts and cucumber. Re-heat tofu,
season with salt to taste and drain on paper towels before adding to the
vegetable mixture.
Dissolve
tamarind paste in ¼ cup hot water. Strain and set aside. Make a paste with
shallot, garlic, ginger, salt, shrimp paste, chilli, and the tamarind paste. In
a saucepan over medium heat, combine peanut butter with the paste. Add coconut
milk gradually to incorporate into the paste, stirring constantly. Add lemon
grass. Bring mixture to a boil, reduce heat, and simmer, uncovered, for 10-15
minutes. Add about ¼ cup water if mixture gets too thick. Simmer 2 minutes
more. Adjust seasoning.
To
serve, warm the vegetables. Arrange lettuce leaves on a serving platter. Top
with the tofu, vegetables and the hard-boiled eggs. Pour sauce over to serve.
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