Gado Gado

A friend's recent online post brought back memories of a savored Indonesian dish from my college days. Because I have an allergy to peanut butter, Gado Gado's main ingredient, I limited myself to one heavenly bite of this dish from a friend's dinner plate long ago. I rebuilt this recipe using almond butter, and tried to replicate the tangy, sweet, creamy, savory flavor of the dish I loved.

Gado Gado translates as "mix mix" in Indonesian, so this sauce is traditionally served with a mixed array of steamed vegetables and sliced boiled egg. Use your imagination (or whatever is in your fridge) to create a dinner to remember!

   • Gado Gado served over spaghetti squash, broccoli and ground elk
   • Gado Gado served over rice, with bean sprouts, boiled egg and green onion
   • Gado Gado served over noodles with chicken, cabbage, green beans, carrots and cauliflower
   • Gado Gado served over potatoes and vegetables, garnished with cool cucumbers and green onions

Gado Gado

2 T. olive oil
1 c. finely chopped onions
3 T fresh ginger, finely minced
3 cloves garlic, minced
2 bay leaves
1/2 c. water
1 - 14oz can of coconut milk
1 T lemon juice
1/2 t. red pepper
2 T soy sauce or coconut aminos
1/4 c white wine vinegar
1 t. agave syrup
1/2 t. salt
1/4 t. pepper
1 c almond butter

Slice the fresh ginger across the grain thinly, then mince finely.
Saute onion, ginger and garlic in olive oil until the onion is translucent.
Breathe deeply to inhale the savory aroma!

Add bay, coconut milk, water, lemon juice, soy sauce, vinegar, agave, salt and pepper. Simmer for 20 minutes. Remove from heat and stir in almond butter. A whisk works well for this stage. Add a bit more water if the sauce is too thick for your liking.

Serve over steamed vegetables, rice, noodles or meat.