NATIONAL DISH OF INDONESIA
GADO GADO




Ingredients:
 SAUCE:
 1/2 ts Galangal powder (Laos)
 1 Fresh hot red or green chile, sliced
 1 Clove garlic, sliced
 1 tb Dark brown sugar
 1/2 ts Salt
 1 c Coconut milk
 1/2 ts Shrimp sauce
 4 tbl Natural peanut butter
 1 tbl Tamarind liquid
 1 Square inch lemon peel
VEGETABLES:
 1 c String beans in 2-inch pieces
 1 c Julienne of carrot
 2 c Shredded Napa cabbage
 1 c Fresh bean sprouts
 1 c Cooked, sliced potatoes
 1 c Sliced cucumber
GARNISH:
 1 Piece tofu, fried brown, cut into nine one inch cubes
 1 slice Tomato
 2 Hard boiled eggs, sliced
 2 md Onions, sliced, fried until golden
Directions: 
Put all the sauce ingredients except the lemon peel in a blender or food processor and
puree. Place in a saucepan with the lemon peel and cook over medium-low heat for about
10 minutes, until thickened and darkened. Set aside and keep warm.
Blanch the beans and carrots for 3 minutes, then run under cold water to stop cooking.
Blanch the cabbage and sprouts for a few seconds and run under cold water. Arrange the
vegetables in layers on a platter- -cabbage, beans, carrots, potatoes, cucumbers and
sprouts on top.
Garnish: Scatter the tofu cubes over the sprouts. Garnish with egg and tomato slices
around the edges, then pour the sauce over and sprinkle all with the fried onions.


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