75 Min
GF
Gado Gado
The beauty of living in Houston is the rich diversity of cultures we are surrounded with. Many years ago, my daughter Ajna befriended a little girl from Indonesia. Her mother Nadine brought a wonderful quasi salad vegetable platter called Gado Gado to a parent’s pot-luck dinner. A huge platter of simple raw and cooked vegetables was accompanied with a peanut sauce. Sometimes, it includes boiled eggs, sprouts or tofu. Instantly mesmerized, I started making my own version at home. What doesn’t taste good with a tangy peanut sauce? Gado Gado became another way to get my children to eat more vegetables. It is supremely versatile so you can adapt it to whatever kind of vegetables or even fruits take your fancy. You can make the peanut sauce mild to very spicy and while the original version is made with peanuts, like me, you can always cheat and make it with peanut butter! It is best served at room temperature and wonderful for a large group. Here is my current version, I use sambhal olek, a traditional Indonesian chile sauce, usually available in grocery stores. Find the best produce you can for this and don’t miss those beautiful flowering broccoli heads I found on the Verde Greens farmstand at the Urban Harvest market last week!
The beauty of living in Houston is the rich diversity of cultures we are surrounded with. Many years ago, my daughter Ajna befriended a little girl from Indonesia. Her mother Nadine brought a wonderful quasi salad vegetable platter called Gado Gado to a parent’s pot-luck dinner. A huge platter of simple raw and cooked vegetables was accompanied with a peanut sauce. Sometimes, it includes boiled eggs, sprouts or tofu. Instantly mesmerized, I started making my own version at home. What doesn’t taste good with a tangy peanut sauce? Gado Gado became another way to get my children to eat more vegetables. It is supremely versatile so you can adapt it to whatever kind of vegetables or even fruits take your fancy. You can make the peanut sauce mild to very spicy and while the original version is made with peanuts, like me, you can always cheat and make it with peanut butter! It is best served at room temperature and wonderful for a large group. Here is my current version, I use sambhal olek, a traditional Indonesian chile sauce, usually available in grocery stores. Find the best produce you can for this and don’t miss those beautiful flowering broccoli heads I found on the Verde Greens farmstand at the Urban Harvest market last week!
1 hour and 15 minutes
8
Notes & Variations
- To hard boil eggs, combine with water in a stockpot over high heat and bring to a boil. Lower and simmer for 2 minutes. Turn the heat off and let the eggs rest in the hot water for another 10 to 15 minutes. Drain and crack open.
- Instead of using sambhal olek, use any hot sauce of your choice or substitute with 2 teaspoons of ground red chile.
- The peanut sauce can be adapted to your personal preference. Leave the sambhal olek out entirely for a non-hot version. Instead of rice wine or mirin, use lemon or lime juice.
Notes & Variations
- To hard boil eggs, combine with water in a stockpot over high heat and bring to a boil. Lower and simmer for 2 minutes. Turn the heat off and let the eggs rest in the hot water for another 10 to 15 minutes. Drain and crack open.
- Instead of using sambhal olek, use any hot sauce of your choice or substitute with 2 teaspoons of ground red chile.
- The peanut sauce can be adapted to your personal preference. Leave the sambhal olek out entirely for a non-hot version. Instead of rice wine or mirin, use lemon or lime juice.
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