Monday, October 24, 2016

Indonesian Fusion

The Indonesian dish, Gado Gado (literally "mix mix") is a potpourri of various ingredients served with a spicy peanut sauce.  Though traditionally a salad, I decided that gado gado would make a fine burrito filling. (Actually, pretty much anything and everything tastes pretty good wrapped up in a flour tortilla.) I was heavily inspired by the yummy bulgogi burritos I get from the KoCo Truck that parks in front of my office once a week. If that Korean dish of meat, rice, and fiery gochujang sauce can translate into a Cal-Mex favorite, why can't a favorite dish from another Asian nation?

My Gado Gado Burrito is cheap, filling, and easy. You really only have to make the peanut sauce. Leftover rice is fine, as are leftover veggies. You can use cold roast chicken in place of the tofu, if you want. Hate cilantro? Use basil or arugula. Use all three. Hate burritos? (Seriously? How can you hate burritos?) Then assemble all the ingredients in a bowl, top with the peanut sauce, and eat it as a salad. Allergic to peanuts? Sub in almond butter. Allergic to almonds, too? Well, then you should probably eat something else.

Gado Gado Burrito

For the peanut sauce:
1 tablespoon grated ginger
3 cloves garlic, crushed
1 cup creamy peanut butter
3 tablespoons brown or palm sugar
1 cup coconut milk
4 tablespoons lime juice
1 tablespoon soy sauce
1 tablespoon fish sauce
Hot sauce

For the burrito:
4 large eggs
2-3 small potatoes (I used heirloom All Blue potatoes, which is the purple color you see in the pic)
Burrito sized flour tortillas
1 cup cooked jasmine or basmati rice
2 ripe tomatoes, cut into wedges and seasoned with salt
1 package baked tofu in plain, sesame ginger, or teriyaki flavor, cut into strips

To make the peanut sauce: In a medium saucepan, cook the ginger and garlic in a bit of oil until fragrant. Stir in the peanut butter and the brown sugar. Whisk in the coconut milk to thin the mixture, then season with the lime, soy, and fish sauce. Add your favorite hot sauce and additional salt to taste.

To make the burrito:  Bring a saucepot of water to a boil over high heat. With a slotted spoon, gently lower the eggs into the water. Set a timer for 7 minutes, and cook the eggs at a simmer. Prepare an ice bath by putting several ice cubes and cold water in a medium bowl. When the 7 minutes is up, gently remove the eggs to the ice bath and allow to cool completely before peeling.

Cook the potatoes in boiling water until tender. Allow to cool, then peel and cut into small cubes. Set aside until ready to use.

Place a tortilla on a microwave-safe plate and cover with a damp paper towel. Nuke on high 30-45 seconds until the tortilla is hot and pliable. Top with a few spoonfuls of the rice, some tomato wedges, a few strips of tofu, one of the boiled eggs, cut in half, a couple spoonfuls of potato, and a healthy drizzle of the peanut sauce. Top with several sprigs of cilantro. Roll up, burrito style, then cut in half. Serve with additional peanut sauce for dipping.

Makes 2-4 depending on how generous you are with the fillings.

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