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RECIPES
STEAMED VEGETABLES
(GADO GADO)
INGREDIENTS
1 bunch baby bok choy, trimmed and sliced
10 snow peas, trimmed
1 carrot, peeled and thinly sliced
300g firm tofu, cubed
1 medium potato, cut into 1cm dice
3 eggs
250ml peanut sauce (recipe below)
METHOD
1. Place half the vegetables and tofu into
steaming tray. Pour in enough water to
come up to rice/water level 4 into the
removable cooking bowl.
2. Secure the lid shut and select the
COOK/SUSHI setting, press the START
button. When the water is boiling, insert
steaming tray into removable cooking
bowl, close the lid and cook for 5–7
minutes. Remove vegetables, keep warm.
Ensure sufficient water is in removable
cooking bowl. Repeat steaming with the
remaining vegetables.
3. Put potatoes in the steaming tray and
eggs in the removable bowl. Close lid
and cook for 10 minutes. Cool eggs then
peel and cut into thin wedges.
4. Place all the vegetables, tofu and eggs
onto a serving platter and drizzle with
warm Peanut Sauce.
PEANUT SAUCE
Makes 250ml
INGREDIENTS
1 onion, chopped
1 clove garlic
2cm piece fresh ginger, chopped
1 tablespoon oil
1 teaspoon curry powder (preferably Malaysian)
1 tablespoon soy sauce
¼ cup crunchy peanut butter
1 teaspoon Sambal Oelek
2 teaspoons brown sugar
1 cup coconut milk
METHOD
1. Place the onion, garlic and ginger into a
food processor and process until it forms
a paste.
2. Heat oil in a saucepan over medium
heat. Add onion mixture and gently fry
for 3–4 minutes.
3. Add curry powder and soy sauce. Stir
well before adding peanut butter, sugar,
and chilli paste.
4. Add the coconut milk and stir
thoroughly until the sauce is smooth.
5. Increase the heat to medium high and
cook for 5 minutes.