Recipe#25159

Title: Narsai's Gado Gado

From the San Francisco Chronicle, date unknown.
  
  Posted by Stephen Ceideburg; February 26 1991.

Yield: 6 servings
 
      2 tb Butter or oil
      1 lg Onion, sliced
      3    Garlic cloves, sliced
      1 c  Chicken consomme
      1 tb Soy sauce *
    1/4 c  Peanut butter *
      2 tb Heavy cream
      1 tb Grated fresh ginger
        tb Sauce to taste
           Assorted raw vegetables,
           -washed, trimmed
           * Estimated quantities, I
           -lost the original clipping!
 
  This is from Narsai David, a Bay Area restaurateur and food critic.
  Haven't tried it yet, but most of the stuff Narsai comes up with is
  great. Gado Gado is an extremely good Indonesian way to consume
  veggies even if you're not too fond of 'em.  This calls for raw
  veggies, but more authentic recipes call for blanching the veggies
  first.  This is probably for sanitary purposes more than anything.
  
  Melt the butter in a saucepan.  Add the onion and garlic and saute
  until they are brown.  Add the consomme, soy sauce, peanut butter,
  cream, ginger and Tabasco sauce and cook slowly for about 10 minutes.
  Puree the mixture in blender or food processor.
  
  The dip may be served warm or cold with an assortment of raw
  vegetables of your choice..
  
  Serves 6.
  
  NOTE:  If this dish is to be served cold, double the amount of
  consomme to 2 cups.