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Gado Gado Jubilee Farm Style

 

 


 

Cascading Kitchen Notes

Gado Gado

(Mix-mix)

Jubilee Farm Style

We’re celebrating this Indonesian platter of diverse veggies, prepared with diverse methods, all drawn together by the loving embrace of a spicy peanut sauce.

Select any number of veggies and create a delightful meal by

  • steaming,
  • sautéing,
  • pickling or
  • grilling (use a grilling basket so you can toss the veggies without losing them through the grates)

what’s on hand and in season.

Add

Small amounts of

  • fried tempeh,
  • grilled meats and
  • hard-boiled eggs

to build protein into the meal.

Arrange all the separate bits on a platter for folks to select their own combination.  Look for smiles as  you pass this peanut sauce around and feel the warm embrace. 

Peanut Sauce

In 3 Tbs coconut oil (or other oil) sauté:

  • 2 jalapenos-seeded and minced (less if you like less heat)
  • 4-5 cloves garlic-minced
  • 1 onion-finely diced

After 3-4 minutes add:

  • 1 can coconut milk, unsweetened  (about 1.5 cups)
  • ½ cup peanut butter, creamy is best
  • 2-3 Tbs freshly grated ginger
  • 1 Tb honey
  • ¼ cup soy sauce**
  • Juice from 1 lime
  • optional, 2 Tb sesame seed oil

For a creamy sauce with no texture run the immersion blender through the peanut sauce for a minute.

Simmer on low for 5 minutes.  Don't allow it to boil.

Cool sauce.

**When doubling this sauce DO NOT double the amount of soy sauce.  Start with 1/4 C and add more by the tablespoon once you have assembled the sauce.  It's easy to make it too salty if you're not careful.

 

If you need to fill out the meal consider cooking up a pot of brown basmati rice.

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