GADO-GADO & A GRADUATION

by Debra



Musical pairing – Hello, Goodbye by Glee Cast

Our niece, Avery, just graduated from High School as co-Salutatorian of her class and we headed over to Cincinnati to join in the festivities; it was quite the night – happiness, joy and tears – all roller-coastered into one evening.  How did that happen?  I married The Professor when Avery was just 5 years old; she was our flower girl who, after the ceremony declared, ‘I’ve waited my whole life to be a flower girl!’ Smile. I love that girl.  Her sister, Lydia, loves that girl.  All her family loves that girl.  A gifted writer, she’ll be attending Indiana University in Bloomington this fall – WOOT!

Avery has also been a vegetarian for the last couple of years and it’s been a wonderful experience for me, ‘Miss-meat-and-potatoes-forever’, to fall in love with vegetables and experience all the memorable dishes that she and her family create.  Having a vegetarian in the family has been good for me, good for my own health, as I eat less meat and lean more towards vegetable dishes.  Don’t get me wrong – I still LOVE a great burger but more often than not, you’ll find my plate filled with veggies.

And here’s one of my new favorites – Gado-Gado (pronounced GAH-doh GAH-doh) from the Indonesian island of Java, this main course salad is sold by street vendors.  Gado-Gado doesn’t necessarily translate ‘salad’ to me, more along the lines of a crudite’ which is the way I served it for our Mother’s Day brunch.  But I would totally eat this as a main course!  The vegetables are steamed ever so slightly so they are crisp-tender and then served with a spicy peanut sauce.  I swapped out tofu for some sliced red pepper (raw) but you can use any vegetable you like.  And can I just say, there are potatoes on this plate – potatoes dipped in a spicy peanut sauce, people!  Memorable indeed!

What’s your favorite vegetarian dish?

GADO-GADO
Adapted from Fine Cooking, Fresh & Quick 2010
Serves 2 to 3 as a Main Course

INGREDIENTS:
4 medium Yukon gold potatoes (12 oz) cut into 1/2-inch slices
2 medium carrots (4 oz) peeled and cut on the diagonal into 1/2-inch slices
1 small crown broccoli (7 oz) cut into 1-inch florets
3 oz green beans, trimmed and halved crosswise on the diagonal
1 red or orange pepper, cut into 1/2-inch slices
1/2 cup natural unsalted peanut butter (I used chunky)
1 Tablespoon soy sauce
1-1/2 teaspoon Sriracha Hot Chili Sauce (add more to taste)

METHOD:
Put a steamer basket in a large pot and fill the pot with water to just reach the bottom of the basket.

Put the potatoes in a single layer in the steamer basket, set the pot over medium-high heat and bring the water to a boil.  Cover the pot and cook for 4 minutes, then carefully remove the lid, move the potatoes to one side of the pot and add the carrots in a snug, slightly overlapping layer.  Cover the pot and steam until the carrots and potatoes are just tender, another 6-7 minutes.  Transfer the potatoes to a platter.  Put the broccoli and beans in the steamer; cover and cook until tender, about 4 minutes.  Transfer to the platter with the other vegetables.  Don’t discard the water, you’ll use a bit in the sauce below.

In a medium bowl, combine the peanut butter, soy sauce, hot chili sauce and 1/2 cup hot water from the pot.  Whisk to combine, adding more water as needed to create a thick but fluid sauce.  Add more hot sauce and salt to taste.  Serve sauce on the side.

Leave a Comment

{ 16 comments… read them below or add one }

bunkycooks

Congrats to beautiful Avery and your family!

We are trying to eliminate some meat dishes from our diet, so I will remember this as a lovely alternative.

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sweetlife

gado-gado, oh yum and I love sriracha…

congrats to Avery!!

sweetlife

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Debra

It APPEARS exotic Marly, but what I love is that this is that these are veg we’re pretty familiar with, steamed crisp and now you change up the dip – fab!

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Marly

I cannot WAIT to try this. I love exotic dishes and this sounds perfect. And what doesn’t taste better with peanut butter? Mmmmm!

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Debra

Kristen ~ It’s such a nice change from the standard crudite – don’t think you’ll be disappointed!

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Kristen

I have never had gado-gado, but after this post I think I have to try this,

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Debra

I would like to be a fly on the wall when you do Rowdy! ;o)

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The Rowdy Chowgirl

Gado-Gado, hmm? So simple, but so exotic sounding! I love it! I think I’d like to serve this at my next party and ever-so-casually refer to it by name…

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Debra

Barbara ~ I don’t know why, but the shoe photo just makes me laugh! And the veggie dip is terrific!

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Barbara

Congratulations to Avery! What lovely photos….the one with the variety of shoes was fun!

Gado-Gado looks delicious! I’ve never heard of it before so have never tasted it. Looks like a super veggie dip!

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Debra

I will pass that along Maria – she will LOVE your site! And that Edamame Guac – wow!

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Maria

Congratulations to your gorgeous niece. I am a vegetarian, minus sushi:) I have lots of favorites. If she needs ideas, have her check out my blog. If she has any questions, she can always contact me too! I love grilled portobellos and stuffed portobellos. I just made an edamame guacamole that is incredible too.

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Debra

Sasa, this is exactly what I love about you! I have no idea what Chirashizushi is, but reading your blog, I’m certain it’s fabulous!

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Sasa

Happy graduation Avery!
I was vegetarian for 6 years and I still lean into that direction – I love vegetables far more than meat…Hard therefore to say what my favourite dish is, chirashizushi maybe?

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Debra

I love that the veggies are changed up a bit – and that peanut sauce is to die for!

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Cindy H

That looks delish!

Congrats to Avery! What a beautiful family!

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