Gado Gado (Blanched Vegetables with Peanut Sauce) (Curtis Aikens2) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1/4 medium cabbage, shredded |
1/2 pound green beans, tipped and tailed |
4 medium carrots, sliced |
1/4 head cauliflower, divided into florets |
1/4 head of broccoli, divided into florets |
peanut sauce (recipe above) |
1 bunch arugula washed, stems removed |
2 hard boiled eggs quartered |
1 yukon gold potato, boiled, peeled and sliced |
2 kirby cucumbers, washed, sliced thin |
1/4 pound radish sprouts |
crispy shallots, recipe above |
rice crackers as an accompaniment |
Directions:
1. Bring a pot of salted water to a boil and blanch, separately, cabbage, green beans, carrots, cauliflower and broccoli. Drain separately as well. Heat peanut sauce in a small saucepan, adding water if it is too thick, adjust seasoning. Arrange arugula leaves, potato, cucumbers evenly on a platter. Arrange blanched vegetables on top. Top with hard boiled eggs and radish sprouts. Pour hot peanut sauce over top. Garnish with crispy shallots. Serve with rice crackers.
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