How To Make Vegetables with the Peanut Sauce

Gado-gado is one of the foods from Betawi in the form of vegetables boiled and mixed together, with peanut sauce or sauce from peanuts and mashed with egg slices and in general many add boiled potatoes that have been mashed for cooked gado gado potato sauce together with peanut spices then covered with fried onions. A little fried chips or crackers (some also use shrimp crackers) are also added. Gado-gado can be eaten like a salad with peanut spices, but can also be eaten with white rice or sometimes served with rice cake.


INGREDIENTS
500g unpeeled potatoes (like Kipfier or Desiree), halved
1 Lebanese cucumber
750g prepared mixed green vegetables (like green beans, sugar snap peas and broccoli)
2 medium carrots, peeled, cut into thin strips
2 red capsicum, seeded, membrane removed, sliced
200g mung bean sprouts

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PEANUT SAUCE
1 tablespoon macadamia oil 1 medium brown onion
2 garlic cloves, crushed
1 small fresh red chilli, de-seeded, thinly sliced
100g (2/3 cup) crushed peanuts
2 tablespoons crunchy peanut butter
2 large ripe tomatoes, finely diced
125mls (1/2 cup) coconut milk
1 tablespoon salt-reduced Soy sauce
2 tablespoons fresh lime juice

METHOD
Step 1
To make the sauce, heat macadamia oil in a saucepan over low heat. Add the onion, garlic and chilli and cook for 3-4 minutes, stirring occasionally. Add the peanuts, peanut butter, tomatoes, coconut milk and soy sauce and bring to the boil. Cover and simmer over low heat, stirring occasionally, for 20 minutes or until thick. Stir in lime juice and set aside to cool.
Step 2
Steam the potatoes over simmering water until tender. Run a vegetable peeler down the length of the cucumber to form long ribbons.
Step 3
Add enough water to a medium saucepan to fill to about 5cm deep and bring to the boil. Add the prepared mixed vegetables one at a time and boil each for 1-2 minutes or until tender crisp. Transfer to a colander with a slotted spoon and refresh under cold running water. Drain.
Step 4
Arrange the potatoes, cucumber, green vegetables, carrots, capsicum and bean sprouts on a large platter or individual serving plates. Pour the warm peanut sauce over and serve.


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