However, everyone ate heartily and complimented the food, so I think the meal was a success.
Really, gado gado is a crowd-pleasing dish: peanut sauce over barely-steamed vegetables and rice, with toppings like toasted coconut, scallions, sprouts, radishes, cucumbers, and hard-boiled eggs. I personally think that peanut sauce is addicting - I use a similar sauce when I make sesame noodles - and I love to try converting friends and family who are dubious. Indonesians serve the vegetables at room temperature, which I also favor.
So many options for creativity here! At the beach we had:
jasmine rice with turmeric
peanut sauce (recipe below)
steamed green beans
roasted, marinated tofu cubes
kim chi (which is Korean, but so fun to introduce my family to)
(adapted from Moosewood, but I first came across the recipe and concept in my trusty More With Less)
In blender, combine until pureed:
1 cup peanut butter
1 generous Tbsp. grated fresh ginger
2 Tbsp. chopped garlic
3 Tbsp. brown sugar
4 Tbsp. cider vinegar
3 Tbsp. soy sauce
1 cup hot water (I save water from steaming vegetables)
salt to taste, optional
hot red pepper flakes, to taste, optional
Serve warm or at room temperature, drizzled over steamed vegetables and hot rice. Fab-o.
|Ice cream everywhere on Ben except his face. Unbelievable.|
And then we ate brownies. . . or maybe wandered down to the boardwalk for ice cream. I can't remember. That's the genius of vacation - the calendar markers slide away and there is only time to think about what I want to do next.
I bammed back into my home life pretty quickly today and it was stressful for everyone. I had to apologize a lot and explain a lot that I wasn't in the mood for conversation - honestly, the questions one of my children asks peck me slowly into insanity.
So let's dwell a bit on the Indonesian feast, a happy family around a big table, and ice cream in twilight on the boardwalk.