Gado gado (Indonesian vegetables with peanut sauce)

Part 1 - Indonesian Peanut (Sate) Sauce

  Ingredients (4 persons)                          Preparation

1	6 tab. spoon	Peanut butter	1	Crush garlic
2	2 nuts	Garlic	2	Peanut butter in pan
3	2 tab. Sp.	Ketjap manis	3	Add garlic, ketjap, ketchup, djahé, sambal, coriander, salt, sugar, broth
4	2 tab. Sp.	Tomato ketchup	4	Heat for 2 – 4 minutes (medium flame); stir
5	2 tea sp.	Djahé (=ginger)	5	Add milk; stir
6	1 tea sp.	Sambal oelek	6	I necessary to make smooth sauce: add water; stir
7	½ tea sp.	Ketoembar (= Coriander)
8	½ tea sp.	Laos
9	1	Lemon juice
10	pinch	Salt
11	1 tab. Sp.	gula djawa (= palm sugar; or brown sugar)
	½ block	Broth in 1 cup hot water
12	½ cup	(soy-)milk

Suggestions for Serving:

Accompanying dishes:                             serve luke warm with chicken, meat

Get all the ingredients ready...

Find a volunteer to do some chopping...

 Add the peanut butter to a saucepan,
with garlic, ginger, onions, soy sauce, coriander,
salt, sugar, chicken stock, chilli sauce (sambal) etc...
No chilli sauce? - no problem!

Bring to the boil, stirring continuously so it does not burn.
Let it simmer gently, until the onions are soft.
Onions?
Yep, the Entebbe Boys do not follow the recipes...

(Hans, what on earth is Djahé?)

 and now for the easy part...

  Part 2 - The Vegetables

  Ingredients (4 persons)                            Preparation

1	300 g	beans	1	(ca. 200 g vegetables / person)
2	¾	Coliflower	2	Clean vegetables; cut in 2 cm pieces
3	300 g	Broccoli	3	Boil eggs hard
4	300 g	Taugé (bean sprouts)	4	Bring water to boil; add some salt; Blanche vegetables separately in the water (al dente)
5	300 g	Carrots	5	Drain the water from the vegetables; put in bowl
6	1	Paksoi (stem)	6	Cut eggs in slices; cover the vegetables with the egg
7	1	Onion	7	Put kroepoek pieces over the vegetables
8	2 nuts	Garlic	8	Pour satéh sauce (see separate recipe) over vegetables
9	2 cm	Ginger	9
10	2	eggs	10
11		Salt		Optionals:
	Optional:		11	Sprinkle the fried onions over the plate.
12		Fried onions	12

Suggestions for Serving:

Accompanying dishes:                             boiled rice; satéh sauce; small fried onions; cucumber salad

Preparations for serving:                          Serve warm with chicken, meat

Get the vegetables ready.

Chop them up, and arrange on separate plates...

Boil all the vegetables separately,

until they are al dente - ie not overcooked.

This ensures that they are all cooked to perfection,
and the taste of the different vegetables is not mixed up.

Lets start with the carrots...

and then the beans.

Note how we recycle the cooking water between the dishes...

Put all the vegetables on the plates...

Add slices of boiled egg and then the peanut sauce.

Enjoy your gado gado!

Okra Symphony (Europe/India)

Okra Symphony Part 1 – Okra and Tomato (Southern-European)

  Ingredients (2 persons)                          Preparation

1	500 g	Okra’s		The preparations:
2	3	Onions	1	Wash the okra’s; cut points and tops
3	0,5 kg	Tomatoes	2	Peel onions and chop
4	1	Chilli pepper	3	Put tomatoes briefly in hot water; peel.
5	2  nuts	Garlic	4	Chop chili pepper (remove pips)
6	1 tab.spoon	Olive oil		Crush or chop the garlic
7		Salt, pepper		The Cooking:
8	150 g	Crème fraiche	5	Heat oil in wok
			6	Fry onions till glazy
			7	Add garlic & chili
			8	Add tomatoes (no cover over the wok); simmer 5 min.
			9	Add the okra’s & salt / pepper to taste
			9	Add some water (& oil); Let simmer 15 – 20 min.
			10	Add crème fraiche; mix gently

Suggestions for Serving:

Accompanying dishes:                             boiled rice;

Preparations for serving:                          Serve warm with chicken, meat

Today we are going to be vegetarians again - with a special dish based on okra.

Okra is a green vegetable, otherwise known as Abelmoschus esculentus,
lady's fingers or gumbo.

Firstly, get yourself organised...

 

Find a volunteer to do all the chopping, as it is hard work.

 

Fry the onions in olive oil...

Add garlic, chilli & tomatoes.

Simmer for some time...

Add the okra, and some salt & pepper.

Transfer to another pot, if you only have one frying pan.

Do not cook for too long, or the okra will turn into green organic slime.

Add the yoghurt.

What happened to the crème fraiche?
Well, this is the Entebbe Boys, so don't expect too much...

Meanwhile... or actually at the same time if you are a reasonably organised hydrogeologist....

Okra Symphony Part 2 – Okra Double Fried (India)

  Ingredients (2 persons)                          Preparation

1	500 g	Okra		The Preparations:
2	3 tab.spoon	(olive) oil	1	Wash the okra; remove points & the tops
3	1 mid sized	onion	2	Peel the onion and chop in small pieces
4		Salt	3	Cut the okra in pieces of 0,5 - 1 cm
5		Pepper		The Cooking:
			4	Heat 1 tab.spoon oil in frying pan (or wok)
			5	Put little by little the okra in the hot oil
			6	Fry the okra till brown and crisp
			7	Put the okra on kitchenpaper to dry (loose oil)
			8	Heat 2 tab. Spoon oil in wok
			9	Fry the onions till glazy / light brown (4 – 5 min.)
			10	Put the onions in bowl and mix with the fried okra
			11	Add fresh ground pepper and salt to taste

Suggestions for Serving:

Accompanying dishes:                             with Chapati this can serve as main dish

The ingredients...

  

Fry the okra.

(Note Okra Part 1 is already cooking...)

Keep frying until the okra turn a nice crispy brown colour.

Put them on a clean paper towel, to absorb any excess oil.
Impressive how healthy these hydrogeologists are nowadays...

Fry the onions.

Put on a plate with the okra.

Now combine with Okra Part 1, and some al dente pasta.

Enjoy your Okra Symphony

with a glass of chilled Frascati wine from Rome.