Adapted from “The Barrio Vegetarian” Peace Corps Philippines. We were there 1989-1990 and we still make this, especially in the late fall when our CSA shares are bountiful. Gado-gado is a dipping sauce served with a platter of vegetables, tofu and hard-boiled eggs.
1 onion finely chopped
3 cloves of garlic, pressed
1 chili pepper minced
oil for sauteing
1/2 to one cup boiling water
1 c chunky peanut butter
1/2 teaspoon honey or sugar
1 lime, juiced – the original recipe calls for 3 kalamansi, a tiny green citrus fruit
1 teaspoon grated ginger
salt to taste
1/2 coconut milk (evaporated milk in the original)
SERVE WITH –
according to the original recipe:
green beans, blanched or raw
hard-boiled eggs, prepared in advance
tofu, cubed and sauted in advance
different colored sliced peppers
Prepare vegetable platter ahead of time and sprinkle lemon or lime juice over the veggies. Have the hard-boiled eggs peeled, leave them whole or cut them in half. Saute the tofu until browned.
Saute the onion and garlic in oil in a wok until soft, add peppers and cook a little more. Add the peanut butter to the pan and then gradually stir in the boiling water, whisking until smooth. Add all the other ingredients except coconut or evaporated milk and cook over low heat for another 10 minutes. Stir in the milk and simmer for a few more minutes. Pour into a serving dish and serve.
We first made this in the summer of 1998 – adapted from The Cabbagetown Cafe Cookbook.
A very flavorful dish is made with pasta and vegetables tossed with a garlic sauce. Any vegetables you have on hand are good–these are just suggestions.
Sesame Garlic Sauce
8 cloves of garlic, finely chopped or crushed
1-inch piece fresh ginger, grated or finely chopped
1/2 cup peanut butter (the natural kind)
1 T dark sesame oil
1/4 cup rice wine vinegar or juice of 1 lemon
1/4 cup tamari or soy sauce
1/4 tsp cayenne
1/2 pound whole wheat spaghetti or linguini
1 cake extra firm tofu cut into bite-size cubes
1 head broccoli, cut into bite-size pieces (6 cups)
1 head cauliflower, cut into bite-size pieces (4 cups)
1 medium zucchini or yellow summer squash, cut into bite-size pieces
2 carrots, grated
1/4 cup finely chopped fresh chives or scallions
1 cup Tamari Roasted Almonds
Tamari Roasted Almonds
1 1/2 c almonds
2 T tamari or soy sauce
Toast the almonds on a baking sheet in a 350º oven for 25 minutes, until lightly browned. Leave oven on. Remove the nuts from pan and mix them with the soy sauce. Spread them out on the pan again and bake for 5 minutes more. Watch! They’ll burn fast!
1. Prepare the sauce. Mix together the garlic, ginger, peanut butter, sesame oil, vinegar, tamari and cayenne. Set aside.
2. Cook the spaghetti until al dente.
3. Prepare vegetables, either by steaming, blanching, or sauteeing. Mix cooked vegtables together with grated carrots.
4. Mix together all ingredients in a large pot, and reheat for a few minutes, until piping hot.
5. Serve sprinkled with almonds.