Gado Gado (cooked salad with Peanut sauce)

Ingredients:-                                                      Serves: 4 pax

Salad:

Chinese Cabbage (Shredded, blanched)       250g
Carrots (Matchstick cut, blanched)         4 no.s
Beansprouts                                225g
Cucumber (Matchstick cut, blanched)        1/2 no.
Celery stick (Matchstick cut, blanched)    4 no.s


Peanut Sauce:
Oil
Onion, Ginger/Galangal, Garlic (Fine Chopped)
Cumin powder
Chilli powder
Salted peanuts grounded
Peanut butter
Coconut Milk
Brown sugar
Salt

Garnish:
Fried Onion/Salted Peanut/ Sliced fresh chilli

Methods:-
- To make peanut sauce, In a wok or frying pan over high heat. Stir–fry peanuts over the salt until light golden brown, pound or process peanuts until finely ground, about 4 minutes.
- Process garlic, salted and grounded peanuts, peanut butter, a half part of coconut milk, chilli powder, brown sugar in a food processor or blender. Blend it properly.
- In a sauce pot, heat the oil; fry the onion and ginger and combine processed mixture with the rest of coconut milk, adjust the cumin powder and salt on the pot, stir and turn the heat at low-medium. Stir occasionally.
- Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Keep stirring until bubbling about 5 minutes. Remove from the heat. Try the sauce before remove from the heat, so you can add salt or sugar to match your taste buds.
- For salad, cut the cabbage, carrot, cucumber, celery sticks and blanch it. Set aside for cooling.
-While serving, place the cabbage, carrot, cucumber, celery sticks and beansprouts on the edge of the plate and peanut sauce in the middle and garnish the Gado Gado salad with fried onion/salted peanut/sliced fresh chilli.