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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 Teelöffel | Galangal powder (Laos) |
| 1 | Fresh hot red or green chile, sliced |
| 1 | Clove garlic sliced |
| 1 Esslöffel | dark brown sugar |
| 1/2 Teelöffel | salt |
| 1 Tasse | coconut milk |
| 1/2 Teelöffel | Shrimp sauce |
| 4 Esslöffel | Natural peanut butter |
| 1 Esslöffel | Tamarind liquid |
| 1 | Square inch lemon peel |
| 1 Tasse | String beans in 2-inch pieces |
| 1 Tasse | Julienne of carrot |
| 2 Tasse | Shredded Napa cabbage |
| 1 Tasse | bean sprouts fresh |
| 1 Tasse | Cooked, sliced potatoes |
| 1 Tasse | cucumber sliced |
| 1 | Piece tofu, fried brown, cut into nine cubes |
| 1 Scheibe | Tomato |
| 2 | Hard-boiled eggs sliced |
| 2 mittel | Onions, sliced, fried until golden |
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Here's another, more complex recipe for Gado Gado. From the San Francisco Chronicle, date unknown. I've done this 'un. Pretty tasty...
Put all the sauce ingredients except the lemon peel in a blender or food processor and puree. Place in a saucepan with the lemon peel and cook over medium-low heat for about 10 minutes, until thickened and darkened. Set aside and keep warm.
Blanch the beans and carrots for 3 minutes, then run under cold water to stop cooking. Blanch the cabbage and sprouts for a few seconds and run under cold water. Arrange the vegetables in layers on a platter- -cabbage, beans, carrots, potatoes, cucumbers and sprouts on top.
Garnish: Scatter the tofu cubes over the sprouts. Garnish with egg and tomato slices around the edges, then pour the sauce over and sprinkle all with the fried onions.
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