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Gado Gado

Notes: Inspired by our local newspaper’s recipe section, I found a recipe in Moosewood Restaurant Daily Special cookbook. The Restaurant was founded in the 1980’s when our daughter was attending college in Ithaca, New York, and is a great source for non-meat dishes. The dish is Indonesian. and is loaded with nutrients, because the vegetables are steamed. Moosewood reports one 18-ounce serving is 642 calories, 83 mg cholesterol,8.5 g saturated fats, and 951 mg sodium. For low-salt version, use less soy sauce.

Moosewood also calls for tomato wedges as a garnish, but we do not buy off-season tomatoes. This looks complicated, but it is well-worth the extra effort. Leftovers can be used in a stir fry or on a salad served on spinach leaves.

My husband was a little reluctant to try the Peanut Butter Sauce, so I separated it out from the remaining sauce ingredients and reduced the amount used. It was a hit. The Peanut butter Sauce can be incorporated into the sauce recipe if desired. Must have a steamer or steaming basket for this recipe, or vegetables can be served raw.

Get all ingredients ready before cooking.

for the sauce:

Follow the directions for Vietnamese Dipping Sauce, but add:
Juice from one orange
2 additional garlic cloves, minced
1 T grated fresh ginger root
1 cp thinly sliced leeks, white part only, or onions
more peppers to taste

Saute the onions, add remaining ingredients except for lime and orange juice. Simmer about 15 minutes. Set aside.

for the Peanut Butter addendum:
¾ cp chicken broth
2-3 T chunky peanut butter, or to taste

This should be prepared last, because peanut butter tends to harden. Or, prepare early and add broth as necessary.

Boil some water for noodles while vegetables are steaming. Or, if rice is used, measure and get ready for cooking before vegetables are steamed.

for the garnish:
Boil 3-4 hard-boiled eggs before vegetables. Separate out egg yolks for a low-cholesterol version.

for the vegetables (in order of steaming):
1 potato, cut into ¼ - ½” thick slices (if large, cut in half first)
1 sweet potato, cut the same as potato
½ cp carrots, peeled and sliced on the diagonal
2 cps broccoli, cut into bite sizes
2-3 cps cauliflower, cut into bite sizes
1 wedge of cabbage, sliced into 1 x 3” strips
1 green or red pepper, sliced into strips
½ mung bean sprouts, if available
1. Fill steamer to just under basket. Bring to boil, then reduce to simmer.
2. Add both potatoes and steam for 7 minutes, or until crisp-tender.
3. Add carrots, steam another 3 minutes, or till crisp-tender.
4. Add broccoli and cauliflower, steam another 5 minutes, or till crisp-tender.
5. Add cabbage and pepper, steam another 5 minutes, or till crisp-tender.

Drain vegetables into large bowl, but reserve water to keep warm while rice or noodles cook.

Stir-fry noodles or rice if desired, sprinkled with a little soy sauce and some green onions or leeks.

for assembly:
1. Add lime and orange juice to sauce and keep warm on stove.
2. Pour peanut butter sauce into separate serving container, if desired.
3. Serve vegetables on top of rice or noodles and drizzle sauce over all.
4. Top with garnishes.