Tuesday, May 15, 2012

Gado Gado

This is a Moosewood recipe for a spicy peanut sauce, that I mostly remember eating over plain brown rice. It's something along the lines of the sauce that Noodles & Co. puts on the Indonesian Peanut Sauté dish, but a bit creamier and more ginger than heat.

1 c chopped onion
2 cloves garlic
1 bay leaf
1-2 t grated fresh ginger
1 c peanut butter
1 T honey
1/4 t cayenne pepper
juice of 1 lemon
1 T cider vinegar
3 c water
1/2 - 1 t salt
dash tamari

Cook onion, garlic, bay leaf, and ginger in sauce pan to soften onion. Add everything else. Simmer on low heat 30 minutes. Serve over grains, cooked veggies, tofu.

Note: A quick search for "Moosewood Gado Gado" comes up with a no-cook sauce that gets blended in the food processor. It uses 1 cup of peanut butter but only 1 1/2 cup of water, but it's hard to say which comes out thicker, since this one gets simmered down.