Gado Gado I (Mixed Vegetables With Peanut Sauce)

Recipe Ingredients

1/2 cup	99g / 3.5oz	Peanut butter
1		Garlic - minced
1 tablespoon	15ml	Brown sugar
1 cup	237ml	Coconut milk
1 tablespoon	15ml	Lemon juice
		Salt to taste
1 cup	237ml	Sliced cabbage
1 cup	110g / 3.9oz	Sliced carrots
1 cup	160g / 5.6oz	Green beans - cut in 1"
1 lb	454g / 16oz	Spinach
1 cup	160g / 5.6oz	Bean sprouts
2 cups	474ml	Potatoes - boiled and sliced (medium)
2 cups	474ml	Hard boiled eggs (large)
1 cup	237ml	Cucumber - sliced (medium)
1/2 cup	31g / 1.1oz	Fried onion flakes
2 cups	474ml	Shrimp puffs*

Recipe Instructions

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup peanut butter

1 clove garlic -- minced

1 tablespoon brown sugar

1 cup coconut milk

1 tablespoon lemon juice

salt to taste

1 cup sliced cabbage

1 cup sliced carrots

1 cup green beans -- cut in 1"

1 pound spinach

1 cup bean sprouts

2 medium potatoes -- boiled and sliced

2 large hard boiled eggs

1 medium cucumber -- sliced

1/2 cup fried onion flakes

2 cups shrimp puffs*

Make a sauce by mixing peanut butter, garlic, sugar, coconut milk, lemon juice and salt. Bring to a boil, reduce heat, and simmer for 2 minutes.

Add water if the sauce is too thick. Boil cabbage, carrots, green beans and spinach in water for 20 minutes. One minute before other vegetables are done, add bean sprouts, stir and drain. Place vegetables on a large serving plate and garnish with sliced potatoes, sliced eggs, sliced cucumber, onion flakes and Shrimp Puffs.

Serve with peanut sauce on the side. *Shrimp Puffs: Originally made in Indonesia from tapioca flour mixed with fish or shrimp and spices. Now made locally and sold in Chinese grocery stores

Source:
Taste of Home April-May 1997

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