Mixed Vegetables with Peanut Sauce II (Gado-gado)
6 servings | 1 cup sliced cabbage |
| 1 cup green beans, cut in 1-inch slices |
| 1 cup bean sprouts |
| 1 medium cucumber sliced |
| 2 medium potatoes, boiled and sliced |
| 2 hard boiled eggs sliced or quartered |
| 1/2 cup peanut butter |
| 1 clove garlic minced |
| 1 tbs. brown sugar |
| 1 cup coconut milk |
| 1 tbs. lemon juice |
| salt to taste |
| 1/2 cup fried crisp onion flake |
| shrimp puffs |
Make the sauce by mixing peanut butter, garlic, sugar, coconut milk, lemon juice and salt. Bring to a boil, reduce heat and simmer 2 minutes. (add ground hot red pepper to taste or serve it on the side.)
Boil all the vegetables except bean sprouts in water 20 minutes, one minute before the vegetables are done ad the bean sprouts, stir and drain.
Arrange vegetables on a large platter and garnish with sliced potatoes, eggs and sliced cucumber, onion flakes and shrimp puffs. Serve with peanut sauce on the side.
