Gado Gado Sauce
In a heated saucepan, gently fry onions, garlic & ginger without oil, until they are soft and golden. Add ground spices and green chilli (if using) to the onion mixture & continue to fry for about a minute on very low heat, until the spices give off a pungent aroma. The spicy onion mixture will be sticking to the bottom of the saucepan at this stage. Deglaze the saucepan with some water, turning the spicy onion mixture into a paste-like consistency. Add coconut milk or water, peanut butter and date paste & stir until the sauce is of a homogeneous consistency. Add water for a thinner sauce or reduce for a thicker sauce. Season to taste with salt, pepper, or extra chilli and lemon juice. Garnish with fresh coriander, if using. The most important thing about a recipe is to have fun with it and modify it to your own taste. Have fun and experiment!
Serve on a platter of steamed veggies – cabbage, cauliflower, carrots, string beans, spinach, boiled potatoes and sprouts.
An Indonesian peanut sauce served with steamed vegetables.
- Sauces
ingredients
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
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