Jude wrote:

> Kate Connally wrote:
>
>
>>KACANG SAUS
>>(Peanut Sauce for Gado Gado)
>>
>>1 12-oz. jar natural peanut butter*
>>1 14-15-oz. can coconut milk
>>juice of 1/2-1 lime
>>2-3 T. gula jawa (Indonesian brown sugar) or regular brown sugar
>>1 small onion, finely chopped
>>1-3 cloves garlic, finely minced
>>2-4 T. soy sauce
>>crushed red pepper flakes to taste (I probably used
>> about 2 t. - it wasn't particularly hot - you could
>> use 1 T. or more if you like it really hot)
>>
>>Saute onions in a little peanut oil until soft. Add garlic part way
>>through. Continue over medium low heat. Add peanut butter and stir
>>until it has warmed and softened. Gradually blend in coconut milk to
>>make a smooth mixture. Add soy, sugar, lime juice, and red pepper. Add
>>water to bring mixture to correct consistency, which should be about the
>>thickness of hot fudge sauce. I may have added a cup or more of water.
>> This sauce should be served slightly warm or at least at room temperature.
>>
>>*I usually buy raw peanuts and deep fry them until golden and then grind
>>them in my food processor. Sometimes I will just buy dry roasted
>>peanuts and grind them. This time I wanted to save time and work so I
>>used natural peanut butter. The only problem was that oil kept
>>separating out of the sauce when it was heated. I never had this
>>problem before. A little warm water added to the sauce will make the
>>oil go back into the sauce.
>>
>>GADO GADO
>>(Indonesian Salad with Peanut Sauce)
>>
>>Use whatever you want, but traditional veggies, et al., a
>>parboiled cabbage
>>parboiled green beans
>>tomatoes
>>cucumbers
>>boiled potatoes
>>fried tofu
>>hard-boiled eggs
>>blanched mung bean sprouts
>>
>>I used:
>>tomatoes
>>cucumbers
>>boiled potatoes
>>hard-boiled eggs
>>fried tofu
>>red bell pepper
>>jalapeno peppers
>>blanched snow peas
>>shredded lettuce
>>
>>This tastes best if everything is room temperature, not cold from the
>>fridge. Arrange various items over shredded lettuce on your plate and
>>top with peanut sauce. Sprinkle garnishes over the salad.
>>
>>Garnishes:
>>Indonesian fried shallots
>>Indonesian fried garlic
>>
>>Accompaniment:
>>Krupuk (Indonesian shrimp crackers)
>>
>>Kate
>>
>>--
>>Kate Connally
>>"If I were as old as I feel, I'd be dead already."
>>Goldfish: "The wholesome snack that smiles back,
>>Until you bite their heads off."
>>What if the hokey pokey really *is* what it's all about?

>
>
> Quite different from the Moosewood recipe I use for gado Gado. That has
> no coconut milk, it's just a peanut sauce. i'll have to try yours next
> time.

Mine is sort of a combination of ideas from several
different recipes from Indonesian cookbooks. I tried
a number of them over the years and then mixed and
matched to make a version I like best.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?