New Recipes Mrs. Van Halen's Gado Gado - ★Cooking Recipes★

Gado gado is an Indonesian vegetarian dish made with a mouth-watering peanut sauce and a variety of veggies like carrots, cauliflower, green beans and broccoli for dipping.
Directions for: Mrs. Van Halen's Gado Gado

Ingredients

Peanut Sauce

1 Tbsp peanut oil

cup yellow onion, finely chopped

jalapeno pepper, ribs and seeds removed, finely chopped

4 cloves garlic, minced

1 Tbsp grated fresh ginger

1 cup coconut milk (shake the can well before using)

cup creamy peanut butter

2 Tbsp store-bought Thai red curry paste

6 Tbsp freshly squeezed lime juice

2 Tbsp low-sodium soy sauce

1 tsp fish sauce

Vegetables

Kosher salt

2 cups heirloom carrots (orange, purple and yellow), cut into 2-inch sticks (from 6 baby carrots or 2 large of each)

3 cups cauliflower florets (white, green and orange)

10 oz green beans, trimmed (about 2 cups)

3 cups broccoli florets

Directions

Peanut Sauce

1. Heat the peanut oil in a small saute pan over medium-low heat until hot. Add the onion and jalapeno and cook until softened and fragrant, about 5 minutes. Add the garlic and ginger and cook for 20 seconds. Then add the coconut milk, peanut butter and curry paste. Increase the heat to medium and whisk until the mixture comes together, 2 to 3 minutes. Turn off the heat and whisk in the lime juice, soy sauce and fish sauce. If the sauce separates before you are ready to serve, whisk it until it emulsifies and use immediately.

Vegetables

1. Prepare a large bowl of ice water and set aside. In a large pasta pot fitted with a colander insert, bring water to a boil over medium-high heat. Add 3 tablespoons salt, then add the carrots. Cook for 1 minute, then add the cauliflower. Cook for 1 minute, then add the green beans and broccoli and continue to cook, 2 minutes. Remove the colander from the pot and drain of excess water. Carefully pour the vegetables into the ice water so that they're submerged. Line a sheet tray with paper towels. When the vegetables are cold to the touch, remove them to the paper towels. Dry the vegetables and then put them into a large, shallow serving bowl or on a platter.

2. Serve the blanched vegetables with the peanut sauce for dipping.

Source and Credits

Adapted from "One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond" by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.

See more: Vegetables, Appetizer, Snack, Asian, Legumes, Nuts, Vegetarian