GADO GADO

GADO GADO image

Yield 4

Number Of Ingredients 29

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fresh spinach
yellow rice (white or brown rice with 1/2 tsp of tumeric)
assortment of veggies such as:
broccoli steamed
fresh green beans steamed
red and green cabbage finely shredded
thin slices of carrot lightly steamed or raw
mung bean sprouts
soft tofu cubed
hard boiled eggs sliced or chopped
dressing:
1 c. creamy peanut butter
1 heaping tbs grated ginger
1 heaping tbs minced garlic
3 tbs brown sugar
1 1/2 c hot water
4 tbs cider vinegar
2 tbs soy sauce
1 tsp salt
crushed red pepper to taste
final toppings:
3 tbs peanut or canola oil
2 tbs thinly sliced ginger
1 c finely minced onion
12 med cloves garlic, peeled and thinly sliced
optional:
shredded, unsweetened coconut, lightly toasted
crushed red pepper
slices of: lemons, limes, oranges, apples, pineapple

Steps:

you can vary the veggies and their amts. Also they can be cooked or raw - or some of each. arrange everything on a platter or on individual plates 1) bed of fresh spinach on bottom 2) yellow rice on the spinach 3) an assortment of veg. on the rice 4) tofu and hard boiled eggs on the veg. dressing: 1) put everything in a blender and puree until smooth. if it's too thick, add a little extra water 2) serve at any temperature, drizzled over gado gado. final toppings: 1) Heat 1 tbs oil in small skillet. Add ginger, and saute over med heat for a minute or so, then transfer to a small bowl 2) repeat with onion and garlic sauteing each seperately in 1 tbs oile for 8-10 mins (onion); 20 seconds (garlic) place each in a small bowl. 3) Place some or all of these toppings on the table with the gado gado, so each person can liberally garnish his or her own portion