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| Home -> [Appetizers] -> [Gado gado Recipe] |
Gado gado
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Appetizers |
Rating: |
no rating. |
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Ingredients:
| 8
| oz | White cabbage | | 1/4
| cup | Sesame oil | | 1
| large | Onion, cut in fourths | | | -thinly sliced | | 1
| | Green bell pepper, seeded | | | -thinly sliced | | 6
| oz | Fresh bean sprouts | | 1
| | Fresh green chili, seeded | | | -finely chopped | | 1
| | Garlic clove, crushed | | 2
| | Shallots, finely chopped | | 1/2
| tsp | Ground cumin | | 1/3
| cup | Smooth peanut butter | | 3
| tbsp | Lemon juice | | 3
| drop | Hot-pepper sauce | | 1/3
| cup | Water | | | Red bell pepper strips (opt) |
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Procedures:
| 1 | Finely shred cabbage, discarding stalk. | | 2 | Heat 2 tablespoons of sesame oil in a skillet. | | 3 | Add cabbage, onion, thinly sliced bell pepper, bean sprouts and chili and fry over fairly high heat 3-4 minutes, stirring constantly. | | 4 | Remove from heat, spoon mixture into a serving dish; cool. | | 5 | To make sauce, heat remaining sesame oil in saucepan. | | 6 | Add garlic, shallots and cumin and fry gently 5 minutes. | | 7 | Add peanut butter and cook gently 2 minutes. | | 8 | Stir in lemon juice, hot-pepper sauce and water and heat through gently to form a fairly thick sauce. | | 9 | Garnish sauce with bell pepper strips, if desired, and serve with cooled vegetables |
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