Cucumber and Chinese Leaf with Gado-Gado Sauce
4 pieces of Chinese leaf, shredded
2 oz (55g) peanuts, toasted
1 tbsp groundnut oil
1 small onion, chopped
1 clove of garlic, crushed
1/4 pint (140 ml) water or stock
1/2 teaspoon molasses
Squeeze of lemon
1. Set equal portions of cucumber and Chinese leaf in four individual bowls.
2. Grind the peanuts using a food processor or place them in a double plastic bag and crush with a rolling pin.
3. Over a medium heat, saute onion in the oil until transparent. Add
the crushed garlic and water or stock along with the molasses and the
peanuts. Bring to the boil and then simmer for 10 to 15 minutes, when
the sauce should be nicely thickened.
4. Remove from heat. Add the
lemon juice and salt to taste. Pour gado-gado sauce over the cucumber
and Chinese leaf and serve immediately. Serves 4 as side salad.
is a classic Far Eastern sauce that goes well with the crisp freshness
of cucumber and Chinese leaf. The combination of hot and cold in this
dish is one to savour.