Gado gado translates to "mix-mix"
Prep Time:
1 hour, 55 minutes
Cook Time:
25 minutes
Servings:
Ingredients
  • 1/2 small head of cabbage, shredded
  • 8 ounce bean sprouts
  • 8 ounce green beans, cut in 2 to 3 pieces
  • 1 small cauliflower, divided into flowerets
  • 1 pound fresh spinach
  • 1 cucumber, peeled, seeded, cut into sticks
  • peanut sauce (recipe follows)
  • 1 1/2 cups (8 ounces) shelled fresh peanuts
  • 2 tablespoon peanut oil
  • 1/2 onion, peeled and chopped
  • 1 clove garlic, peeled
  • 1/2 teaspoon dried hot peppers
  • 1 tablespoon ground ginger
  • 1 teaspoon brown sugar, packed
  • 2 tablespoon fresh lemon juice
  • 2 cup hot water, more if needed
  • salt and pepper
Directions
  1. Step 1: In a large bowl, place 1/2 head shredded cabbage; pour boiling water over to cover; leave 1 minute; drain thoroughly. Set aside. Repeat process for 8 ounces bean sprouts, leaving only 10 seconds.
  2. Step 2: In boiling salted water, cook 8 ounces green beans until tender, but still firm, about 3 to 5 minutes; drain; refresh under cold running water; drain thoroughly. Cook 1 small cauliflower (divided into florets) in boiling salted water until tender, but still firm, about 5 to 7 minutes; drain thoroughly.
  3. Step 3: Wash 1 pound fresh spinach thoroughly; discard stems. Put spinach in large pan with 1/2 inch water; bring to boil; cover; cook over high heat until just wilted, 1 to 2 minutes; drain thoroughly; chop coarsely.
  4. Step 4: All vegetables can be prepared up to 12 hours ahead and kept, covered, in refrigerator.
  5. Step 5: One hour before serving, arrange all cooked vegetables, along with 1 cucumber (peeled, seeded, and cut into sticks) in piles on a rectangular platter or in wedges on a round platter. Spoon peanut sauce over vegetables; leave to marinate 30 to 60 minutes at room temperature.
  6. Step 1: In a frying pan, fry 1 1/2 cups (8 ounces) shelled fresh peanuts in 2 tablespoons peanut oil, stirring constantly until browned.
  7. Step 2: Transfer to food processor or blender with 1/2 chopped onion, 1 clove peeled garlic, 1/2 teaspoon dried hot peppers, 1 tablespoon ground ginger, 1 teaspoon packed brown sugar and 2 tablespoons fresh lemon juice. Puree until very smooth, adding a little hot water if necessary so mixture churns well.
  8. Step 3: Work in more hot water, adding enough to make sauce that is thick enough to coat spoon. Transfer sauce to saucepan; simmer 2 minutes, stirring. Taste for seasoning. Note: Peanut sauce can be made up to 2 weeks ahead and kept, covered, in refrigerator.