Vegetables with peanut–coconut milk sauce

Vegetables with peanut–coconut milk sauce

Gado-gado

By
From
South East Asian Food

This cooked peanut sauce with coconut milk adds a touch of luxury to the blanched vegetables.

Ingredients

Quantity Ingredient
5-6 vegetables, (150-200 g per person, see Note)
hard-boiled eggs, shelled and quartered
a little dark soya sauce or javanese soya sauce, for decoration
asian celery, (optional)
fried onion flakes
prawn crackers

Cooked peanut sauce

Quantity Ingredient
7 chillies, seeded and sliced
3 small garlic cloves, smashed and chopped
2.5 x 2.5cm slice shrimp paste
1 thick slice resurrection lily, chopped, (optional)
1 tablespoon vegetable oil
1 1/2 cups fried peanuts, skins removed and ground coarsely
1 cup all-purpose coconut milk
1 teaspoon palm or brown sugar, or to taste
2 salam leaves
salt, to taste
water as necessary
lime juice or white vinegar, to taste

Method

  1. To make the peanut sauce, grind the chillies, garlic, shrimp paste and resurrection lily to a paste. Heat the oil and fry the paste until fragrant. Crush or grind the peanuts coarsely. Blend the fried spices, the coconut milk, the sugar and the peanuts thoroughly (or hand-blend in the saucepan). Add the salam leaves, bring to the boil and cook until the sauce thickens. Add salt to taste and whatever water is necessary to bring the sauce to pouring consistency. Take the sauce off the heat, add lime juice or white vinegar, stir, and allow to cool. Arrange the vegetables in layers on a flat plate with the egg quarters on top and pour the sauce over them. Decorate the surface with a drizzle of dark soya sauce and garnish with chopped Asian celery and fried onion flakes. Eat accompanied by kerupuk.
  2. With or without the peanuts and the resurrection lily, this sauce goes well with hard-boiled eggs on their own.

Choose from the following vegetables:

  • beansprouts, trimmed and washed; snakebeans or stringless green beans, cut into 2.5 cm/1 in lengths and very lightly blanched then rinsed in cold water; amaranth or very young English spinach, lightly cooked; shredded cabbage, blanched and rinsed in cold water; 2.5 cm/1 in cubes soya beancurd, deep-fried in vegetable oil until brown and crisp on the outside or ready-fried beancurd pieces cut into 4; waxy potatoes, boiled and sliced; young carrots, cut into matchsticks, lightly blanched and rinsed in cold water; green Lebanese cucumber with skin intact, cut into thick strips.
Tags:
SBS
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