This recipe is a part of my cross over series that started with bulk Bolognese and shepherds pie. This peanut sauce can be used to make Gado Gado the first night and coconut chicken, satay or vegetable stir fry the next.
Thermal Food Processors
Those of you who follow me on Instagram, may remember when I made Gado Gado that was when the whole thermal processor thing started to make sense to me, because I could make the peanut sauce in the body of the machine, while steaming the vegetables on top. It’s also fine to do on the stove top, which is the recipe I will do today.
However, I want to give a thumbs up to my friends, John and Laura, who import the MyCook, because they’re a little family business up against a juggernaut. They loaned me one for review and yes, if I was in the market to buy a thermal processor I would buy it, because I like that it has an induction element and this means the control is greater and the steam basket is stainless steel, not plastic, because I’m suspicious about mixing hot plastic with my food. However, everyone is different and needs to think about the needs of their family.
Way back when I made my first peanut sauce
Peanut sauce is one of the first ‘exotic’ dishes I ever made myself. I was 14 and used Charmaine Solomon’s The Complete Asian Cookbook and I felt so exotique… The recipe below is a version that has evolved over the years.
I really love making this for kids, because it’s like pick and mix and they can eat the bits fitting in with whatever it is they’ve decided they eat that day and leave the rest.
Plus, I have a theory that any kid (or grown up) who likes peanut butter sandwiches will probably like this. At first, I cut out the chilli in the peanut sauce, but I sneak in a little bit more chilli in each time.
Pretty dragon bowls and the art of rainbow vegetables
The choice of vegetables is really up to you – fresh bean sprouts, beans, snow peas, etc. Just use what appeals to you and your family. At the moment I’m really into the dragon bowl serving idea, where you put a whole lot of stuff in a bowl to look pretty, oh and to serve a balanced palette.
My interpretation of the dragon bowl varies from a great way to make a mish-mash of leftovers look pretty, through to trying to put every colour of the rainbow in a bowl. Gado gado usually fits in with the latter, hence the blue potatoes. It will help us bounce through the day, ride unicorns and all that stuff.
I like to make my own crunchy peanut butter, according to this recipe by Alexx Stuart and put it into a big brand peanut butter jar in the fridge, because that seems to sell it to my family. What I save in peanut butter costs might go some way for therapy costs later…
This peanut sauce is twice the size of what my family needs at one meal, so I either use the other half the following night for the coconut chicken dish with satay vegetables or freeze it for another night.
- Peanut sauce
- 4 tablespoons peanut oil
- 1 cup onion, diced
- 2 inch knob of ginger, grated
- 3 cloves garlic, crushed
- ½ teaspoon chilli flakes (optional)
- 2 tablespoons fish sauce
- ½ cup soy sauce
- 1 cup coconut milk
- 2 tablespoons rice wine vinegar
- 1 ½ cups crunchy peanut butter
- 3 tablespoons palm or brown sugar
- 1 cup water
- Salt and pepper
- Gado Gado
- 6-8 cups vegetables, an equal mix of broccoli, cauliflower, cabbage, carrots, corn, blanched or lightly steamed.
- 2 cups new potatoes, diced and cooked
- 4-6 eggs, nearly hard boiled and halved
- ¼ cup roasted peanuts, chopped
- Heat oil over a medium heat and fry onion, garlic, ginger and chilli. Reduce heat and sweat for 15 minutes.
- Add the rest of the ingredients and bring to the boil, turn down the heat to low and simmer for 20 minutes, stirring to prevent sticking. Add extra water for the right consistency, if need be.
- In the meantime, I get busy steaming all the vegetables, starting with the potatoes, followed by boiling the eggs, then I like to quickly steam or blanch the other vegetables so they still have a bit of crunch.
- To serve, mix the vegetables, pop the eggs on top and drizzle with half the peanut sauce.