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#1 Mon 02 Apr 07 11:20pm

kolibri

Member
Member since Mon 02 Apr 07

wanted: world food cafe gado-gado recipe

hi y'all!

could anyone here share the gado-gado recipe from the world food cafe cook book with me? i remember making and eating it long ago, and it was soooooo good! unfortunately i lost it....

Last edited by kolibri (Mon 02 Apr 07 11:30pm)

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#2 Tue 03 Apr 07 1:57am

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: wanted: world food cafe gado-gado recipe

Try this:-

Gado-Gado

Ingredients

150g bean sprouts
100g cucumber (sliced)
100g snow pea
100g tomato (chopped)
150g green beans (sliced)
100g spinach (chopped)
100g broccoli (chopped)
100g cauliflower (chopped)
100g cabbage (chopped)
100g carrot (sliced)
150g boiled potato (diced)
100g tofu (diced) or 100g fried tempe (chopped)
3 hard-boiled eggs (sliced)
Fried Krupuk (prawn crackers)
Peanut sauce

Method

Wash vegetables, and prepare by cutting, slicing and dicing (note: the quantities listed above are approximate).
The hard vegetables may be partly boiled or steamed, or may be left raw if preferred.
Arrange vegetables (except tomato and cucumber) on a serving plate in layers or in a random mixture, and top with bean sprouts, fried tempe / tofu, and eggs.
Pour the peanut sauce over the vegetable platter.
For a warm gado-gado, the platter may be gently heated in a warm oven for a short time before serving, although many people prefer gado-gado as a cool salad.

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#3 Tue 03 Apr 07 8:23am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: wanted: world food cafe gado-gado recipe

Gado gado

2 cups Peanut Sauce
2 potatoes—peeled and cubed
2 carrots—julienned
20 green beans—ends trimmed
¼ head cauliflower—broken into small florets
2 cups shredded cabbage 
2 cups bean sprouts
4 eggs—hard-boiled, shelled and cut into quarters

PREPARE the peanut sauce. WHILE the sauce simmers, bring a large saucepan of lightly salted water to the boil. ADD the potatoes and cook for 3 minutes. ADD the carrots, green beans and cauliflower and boil for a further 4 minutes. ADD the cabbage and bean sprouts and boil for 2 minutes. DRAIN the vegetables and rinse under cold water to refresh. ARRANGE equal amounts of each vegetable on plates, garnish with egg quarters, and drizzle with peanut sauce to serve.

Tip: Allow the water to return to a rolling boil after adding each vegetable to ensure they are cooked according to the times allocated.

Peanut Sauce

1 tablespoon canola or peanut oil
2 cloves garlic—finely chopped
½ teaspoon shrimp paste (or 1 tablespoon fish sauce)
1 cup coconut milk
1 cup water
6 tablespoons natural peanut butter
4 tablespoons soy sauce
4 teaspoons brown sugar
½ teaspoon sambal oelek (Indonesian chili sauce)
1 tablespoon lemon juice

HEAT the oil in a frying pan over a medium heat. ADD the garlic and shrimp paste and cook for 1 minute, stirring constantly to dissolve the shrimp paste. ADD the remaining ingredients, except the lemon juice, and bring to the boil. Reduce the heat and simmer for 10 to 12 minutes, uncovered, stirring regularly until the sauce reaches a creamy consistency. ADD the lemon juice, and stir to combine.

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