VEGETARIAN
warm gado gado
INGREDIENTS
1 bunch baby bok choy, trimmed and sliced
1 small head broccoli, cut into florets
10 snow peas
1 carrot, peeled and thinly sliced
300g hard tofu, cubed
250ml Peanut Sauce (recipe page 32)
METHOD
1.Place half the vegetables and tofu into steaming tray. Place 3 Rice Duo cups of water into removable cooking bowl. Cover with lid and press the Selector Control to ‘Cook’. When the water is boiling, place the steaming tray into removable cooking bowl, replace lid and cook for
2.Place the vegetables and tofu onto a serving platter and drizzle with warm Peanut Sauce.
Peanut sauce
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
½cup crunchy peanut butter
2 teaspoons brown sugar
1 teaspoon chilli paste
1 cup/250ml coconut milk
METHOD
1.Place onion, garlic and ginger into a Breville food processor and process until fine.
2.Heat oil in a saucepan over medium heat. Add onion mixture and gently fry for
3.Add curry powder and soy sauce. Stir well before adding peanut butter, sugar, and chilli paste.
4.Add coconut milk and stir thoroughly until sauce is smooth. Increase the heat then cook for 5 minutes.
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