Below is a guest post by a good friend who is using Eat Like a Rabbit as an inspiration for cooking new foods and for eating better. I'm glad that she shares a recipe that is out of my comfort zone. This recipe originates far away from the Cajun swamp where I grew up.
One of my favorite childhood memories was the Indonesian dish Gado Gado. The sauce makes the dish. No one, in my opinion, made it quite as good as Mama. Recently, a new coworker shared a gado gado pre-made sauce block from a local authentic Oriental store. The brand is called Bumbu Gado Gado. I had my doubts. But I thought I'd give it a try.
With my busy schedule, if there's a short-cut to do things, I'd do it that way but still try to maintain authenticity.
I have a general rule [Amanda here: Unnecessary rule! Don't let her fool you!] of only three ingredients to a recipe. As you can see, this one is more than three ingredients. But I was determined to do this recipe in memory of my Singapore childhood years.
I'm proud of myself. I just thought I'd brag!
Recipe for Gado Gado by Fely Rugless
- 1 head cabbage, shredded
- 1 bag frozen cut peas and carrots, preferably just carrots
- 1 bag frozen French cut green beans
- 1 bag diced potatoes
- 1 can bean sprouts, actually preferably fresh sprouts
- 1 block tofu, cubed
- Sauce package
- 1/2 cup of reduced fat chunky peanut butter
- Unsalted peanuts
Steam cabbage until wilted, but still crisp. Steam frozen vegetables in microwave or in pan until tender but still crisp. Pan fry tofu in oil until golden and crispy. Mix sauce and peanut butter. Create a bar for assembling Gado Gado. Top with Sauce and a handful of peanuts