Indonesian Vegetable Platter (Gado Gado)

Indonesian Vegetable Platter (Gado Gado)

Vegetables:Cook or steam each vegetable separately until crisp-tender: ½ small head cabbage, cut up1 small head cauliflower4 carrots, cut in small strips 1 ½ cups fresh green beans, chopped or French-cut2 cups fresh or canned bean sproutsother vegetables added or substituted Drain vegetables and keep to one side in separate bowls, reserving stock for peanut sauce. Peel and quarter: 4 eggs, hard-cooked Slice: 2 medium cucumbers and 6 to 10 radishes Peanut sauce:Saute in 3 tablespoons oil: ½ cup onions, finely chopped and 2 cloves garlic, minced When onions are soft and translucent, reduce heat and add: 3 ½ cups vegetable stock or water2 teaspoons hot peppers, chopped, or tabasco sauce to taste2 teaspoons lemon juice, grated rind of 1 lemon 1 c cups chunky peanut butter2 bay leaves, 1 teaspoon ginger root, finely grated1 teaspoon salt1 teaspoon soy sauce* and 1 teaspoon brown sugar (note: Indonesians use a sweet soy sauce. If you cannot find it, use regular and add brown sugar as directed) Simmer 15 minutes. Adjust seasonings to taste. Group vegetables attractively on a large platter around a bowl of peanut sauce. Be sure to arrange with attention to color. Garnish with eggs, radishes and cucumbers. Serve with hot rice. To eat, each person takes a serving of rice, tops it with vegetables and ladles peanut sauce over the top. Options: For a more authentic sauce, substitute coconut milk for part of stock. Add shelled and deveined shrimp, steamed to the platter

Source ; elca.org

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