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
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
¼cup 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.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.
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