For the peanut sauce:
Ø 50 gms creamed coconut
Ø 2 tblsp oil
Ø 1 onion, finely chopped
Ø 2 garlic cloves, crushed
Ø 175 gms crunchy peanut butter
Ø 1 tsp tamrind extract
Ø 1 tblsp soft light brown sugar
Ø Salt to taste
For the salad:
Ø 2 tblsps oil
Ø 1 small onion, sliced and separated into rings
Ø 100 gms French beans
Ø 100 gms spinach, shredded
Ø 50 gms beansprouts
Ø 100 gms carrots, coarsely grated
Ø 100 gms Chinese cabbage, shredded
Ø 100 gms cooked rice
Prepare the sauce: Dissolve the coconut in 300 ml warm water. Heat the oil in a sauce pan. Add onion and garlic and fry until light brown. Remove from the flame and stir in the peanut butter. Dissolve coconut, tamarind, sugar and salt to taste. Bring the sauce slowly to a boil and cook, stirring for 2 to 3 minutes until thick. Set aside to cool.
To make the salad: heat the oil in a frying pan. Add the onion rings and fry until brown; drain and keep aside.
Cut the beans into ½ inch length and cook in boiling salted water for 2 minutes. Drain and rinse under cold water.
To assemble, arrange the spinach over a serving dish and top with the beansprouts, carrots, cabbage, beans and rice. Spoon some of the peanut sauce on top and garnish with the browned onion rings. Serve remaining sauce separately. Serve four.
Not : Gado-Gado means a mixture. It is very popular dish in the entire South Eastern countries and China. You can vary the ingredients but always include a combination of fresh salad and cooked vegetables. Even few Indian vegetables like tomatoes, cabbage, cauliflower, etc; taste superb. But never use any vegetable which has its own strong odour like radishes either in salad or in the vegetables. When you use cauliflower, always boil it well to remove its natural odour as far as possible.
