Gado-gado Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: PEANUT BUTTER*,
1/2 cup: Rice vinegar**,
1 1/2 tsp: Salt,
1 tsp: Sesame oil,
2/3 cup: Roasted unsalted peanuts,
1/2 cup: Hot water,
3 tbsp: Brown sugar,
1 tbsp: Light soy sauce,
1 1/2 tbsp: Crushed red pepper, (to tast
Directions:
1 - 2 ea heads cabbage; chopped A tasty cool version (temperature
wise, there is a spicy glow to it!) Of the Indonesian recipe:
*natural style **(substitute cider vinegar) Dissolve peanut butter in
hot water (15 seconds in the microwave helps) Mix all except the
peanuts, and let stand in fridge for 6-12 hrs, stirring occasionally.
Mix in peanuts and serve. =Mark in NJ FROM: MARK
STEVENS (GPJR87A)
Source from luhu.jp
wise, there is a spicy glow to it!) Of the Indonesian recipe:
*natural style **(substitute cider vinegar) Dissolve peanut butter in
hot water (15 seconds in the microwave helps) Mix all except the
peanuts, and let stand in fridge for 6-12 hrs, stirring occasionally.
Mix in peanuts and serve. =Mark in NJ FROM: MARK
STEVENS (GPJR87A)
Source from luhu.jp