43. Gado Gado (Mixed Vegetables With Peanut Sauce) Recipe by nunzdy
Cooking Instructions 45 minutes 1 Prepare all the ingredients 2 Deep fried the peanuts. Set aside. 3 Blend or grind roasted peanuts, garlic, and chilies until smooth. 4 Sauté the blended paste in a little oil until fragrant. 5 Add lime leaves, warm water, palm sugar, salt, and tamarind water. 6 Stir well. Cook until the sauce thickens and becomes aromatic. Adjust seasoning to taste. Add sweet soy sauce if desired for a savory-sweet note 7 Boil all vegetables briefly—do not overcook. 8 Arrange all vegetables, eggs, and tofu, on a serving plate. Generously pour warm peanut sauce over the top. Sprinkle with fried shallots and serve with crackers if you desire. 1 Prepare all the ingredients 1 Prepare all the ingredients 2 Deep fried the peanuts. Set aside. 2 Deep fried the peanuts. Set aside. 3 Blend or grind roasted peanuts, garlic, and chilies until smooth. 3 Blend or grind roasted peanuts, garlic, and chilies until smooth. 4 Sauté the blended paste in a little oil until fragrant. 4 Sauté the blended paste in a little oil until fragrant. 5 Add lime leaves, warm water, palm sugar, salt, and tamarind water. 5 Add lime leaves, warm water, palm sugar, salt, and tamarind water. 6 Stir well. Cook until the sauce thickens and becomes aromatic. Adjust seasoning to taste. Add sweet soy sauce if desired for a savory-sweet note 6 Stir well. Cook until the sauce thickens and becomes aromatic. Adjust seasoning to taste. Add sweet soy sauce if desired for a savory-sweet note 7 Boil all vegetables briefly—do not overcook. 7 Boil all vegetables briefly—do not overcook. 8 Arrange all vegetables, eggs, and tofu, on a serving plate. Generously pour warm peanut sauce over the top. Sprinkle with fried shallots and serve with crackers if you desire. 8 Arrange all vegetables, eggs, and tofu, on a serving plate. Generously pour warm peanut sauce over the top. Sprinkle with fried shallots and serve with crackers if you desire. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls BBQ Chicken Pulled Sandwiches No-Fry Japanese Fried Chicken (no egg, with toaster) Garlic Shrimp Chili Oil Pasta Chicken broccoli nuggets Pad See Ew BBQ Chicken Pulled Sandwiches No-Fry Japanese Fried Chicken (no egg, with toaster) Garlic Shrimp Chili Oil Pasta Chicken broccoli nuggets Pad See Ew Chicken Mince Stuffed Shiitake Spicy Quick Pickled Celery with Sesame Oil Marbled Coffee Pound Cake BBQ Chicken Pulled Sandwiches Lettuce Green Onion Paratha Drumstick Chilla Mango Cucumber Salad California Farm Quick or Traditional Capon Consommé Summer-Salad-Vegetable-Seeds-Black Chana Cooking Rice in a Pot Chicken Mince Stuffed Shiitake Spicy Quick Pickled Celery with Sesame Oil Marbled Coffee Pound Cake BBQ Chicken Pulled Sandwiches Lettuce Green Onion Paratha Drumstick Chilla Mango Cucumber Salad California Farm Quick or Traditional Capon Consommé Summer-Salad-Vegetable-Seeds-Black Chana Cooking Rice in a Pot