Cook 30

Gado Gado, Peanut Sauce & Rice Paper Rolls

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon

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Series Code: CKT

Program Code: CKT000045A


00:21 Welcome to Cook 30.
00:23 I'm Jeremy Dixon
00:24 from the Revive Cafes in Auckland, New Zealand
00:26 and also author of the Revive Cafe Cookbooks.
00:30 And today I'm gonna show you a cafe quality meal
00:33 that you can easily cook at home.
00:36 Cook 30 food is all about using whole foods.
00:39 We're gonna be using plant based proteins,
00:41 whole grains, fresh fruit and vegetables
00:44 and wrap it all together with delicious
00:46 and international herbs and spices.
00:49 And the best part,
00:50 it will not take you forever in the kitchen to make it.
00:53 I'm gonna show you how simple it can be
00:55 in just 30 minutes.
00:58 On the menu today, we have Gado Gado,
01:01 which is a lovely Indonesian dish
01:03 with vegetables and tofu.
01:05 We're gonna smell this with a satay sauce.
01:08 We have fresh Rice Paper Rolls
01:11 with a lovely Asian dipping sauce
01:13 and to finish off, a refreshing Berry Iced tea.
01:18 Now if you wanna make a meal in a short time,
01:20 it's important that your kitchen is prepared,
01:22 doesn't just happen by accident.
01:24 We got a clear work surface, nice chopping board,
01:27 sharp knife,
01:29 all the ingredients around that we're gonna need,
01:31 we have boiling water in the jug,
01:33 pan's on the stove and a great attitude,
01:36 ready to go.
01:37 So the first thing you want to do
01:39 is the things that are gonna take longest.
01:40 So when you get home, plan your meal ahead
01:42 and start with what's gonna take the longest to cook.
01:45 So we're gonna start with potatoes.
01:46 I'm gonna turn the gas on, this one here
01:51 and I've got some boiled water, so pour that in.
01:57 We're just gonna pour some.
01:58 Potato's a kind of a nice little feature
01:59 of the gado, gado dish.
02:02 This is kind of an Indonesian dish,
02:04 it's kind of like a...
02:05 Vegetables stir fry, salady type of thing
02:08 but what makes is the peanut sauce.
02:10 We're just gonna put in some little interesting ingredients
02:11 to start with.
02:13 So we're just gonna use some potatoes.
02:15 Look, I'm gonna use some little,
02:16 kind of, baby potatoes.
02:18 I don't need many,
02:19 if you got normal size potatoes, it's fine.
02:22 But wanna make sure we're chopping them into little,
02:26 kind of, nice little bite sized pieces.
02:29 So I'm just gonna chop them in quarters like this.
02:32 And again it's very important,
02:34 is one piece of kitchen equipment
02:35 you can get at home,
02:37 that is a really nice sharp knife.
02:39 So don't just have ten blunt knifes in your draw,
02:44 make sure you just specially can get
02:45 a nice good chef's knife like this
02:49 and make cooking much easier and fun
02:52 and you get a better quality product too.
02:54 So we're gonna fry those in this pot,
02:57 these will take around, maybe 15 minutes to cook.
03:00 So we wanna get them underway,
03:02 so they're not holding us up at the end of the meal.
03:05 So when they start to, kind of, bubble over,
03:06 I'll turn them down a bit.
03:08 Leave the lid on,
03:09 so it kind of cooks economically.
03:12 Next ingredient is tofu.
03:13 It's a very nice substitute for, kind of, chicken
03:14 in Indonesian or Asian dishes.
03:16 So I've got some firm tofu,
03:18 normally comes with water in it.
03:19 So I'm just gonna drain it first,
03:21 so we don't get water over everything.
03:26 And I'm just gonna chop it into cubes.
03:29 So tofu comes like this.
03:31 It's just made from soya beans,
03:33 has a reputation for being really bland and boring
03:37 and it would be, if I eat like this
03:39 but if you use lots of lovely flavors,
03:41 you can really...
03:43 It soaks up flavors well and, kind of,
03:45 goes nicely with this style of dish.
03:48 So we're just gonna go for one centimeterish,
03:51 probably slightly smaller or half inch cubes.
03:55 And I start the gas on this pan here.
03:58 Just a little bit of oil, put around about a tablespoon.
04:04 And get it underway and cooking.
04:08 And what you don't wanna do with tofu,
04:10 this would, kind of, dry the moisture out of it,
04:11 make it slightly crispier and harder
04:14 and just be quite pleasant to eat the peanut sauce.
04:18 I'm just gonna put probably around about
04:19 half a teaspoon of salt on it, just to help it long,
04:24 it's gonna soak up all the flavors later
04:25 but that just helps to give it a bit of a start.
04:29 So those are two, the cooking jobs on the stove
04:31 and once that kind of heats up, we'll turn that down as well.
04:34 So it doesn't burn.
04:35 And again that will probably take around about
04:36 10, 15, maybe 20 minutes to, kind of,
04:39 it will shrink down a little bit
04:40 become a little bit crunchy and crispy.
04:43 So now we wanted to make
04:45 the peanut sauce in the blender.
04:47 And this is...
04:49 As a peanut satay sauce, kind of interchangeable terms,
04:53 that is actually made cold,
04:55 normally you eat, kind of, cooked one
04:56 but this is kind of more
04:58 of a kind of summary kind of dish.
04:59 So just gonna make it really quick,
05:01 I suppose Cheat's peanut sauce, you can make anytime.
05:04 We're gonna just fire ingredients in the blender.
05:07 So we gonna start with the cup of lots of peanuts
05:13 and the juice of one lime,
05:15 I better just clean off the tofu off that,
05:20 so squeeze it in.
05:22 These limes are great,
05:23 they don't actually have any pips in them,
05:25 which I'm quite enjoying.
05:30 So one lime.
05:31 You generally get around about one tablespoon of lime juice
05:34 from a half, although there are many exceptions.
05:41 We're gonna have some, tablespoon of honey,
05:43 you could use maple syrup or agave,
05:47 any kind of a healthy sweetener.
05:49 I put a tablespoon of sesame oil in this.
05:51 It has a really nice kind of Asian flavor.
05:54 And table spoon of soya sauce or tamari...
06:03 it's about right there.
06:04 Oops, something's bubbling over here,
06:05 better turn the potatoes down to low
06:09 and these guys here,
06:12 it started to bubble as well, so we'll turn that down to low.
06:16 We're with ginger,
06:18 ginger and peanuts go hand in hand together,
06:21 so I add a tablespoon there
06:25 and touch of salt.
06:29 And that quarter of a cup of water,
06:31 just to start with.
06:34 Bit of some garlic in, so just some garlic here.
06:38 Well, actually...
06:40 Got about six little bits here, tiny bits.
06:44 You can use them up, put them in the garlic press.
06:48 Oop like that,
06:49 and we're just gonna squeeze it through,
06:51 simple as that.
06:56 Okay, let's blend it. See what it turns out like.
07:02 Want to add little bit more water.
07:06 Just to help along with it.
07:16 Here we go.
07:27 And that there, let's try it a little bit.
07:33 Yum, that is really nice,
07:34 all those little flavors in there,
07:36 so gonna put it in here and we're gonna pour
07:38 into our, serve for later to basic drizzle over our garlic,
07:45 garlic vegetables.
07:46 I'm gonna just get a rubber scrape
07:48 that will help us along.
07:51 There we go.
07:53 So we'll drizzle some over the vegetables later
07:55 and even a little bit in a bowl on the side,
07:57 so people can eat more if they want to.
08:00 So that job is done and that's a really nice,
08:02 really quick way of making a peanut satay sauce.
08:07 These guys, a bit of a jiggle around,
08:09 potatoes are going.
08:11 Now we're gonna do the vegetables.
08:13 Let's clean the board a bit.
08:18 And we're just gonna assemble
08:20 some of these colorful vegetables
08:22 in this bowl here.
08:24 It's, kind of, become like, kind of a salad in a way.
08:28 There's some purple cabbage,
08:29 this is just lovely and colorful.
08:31 So just to cut it in half
08:33 and just gonna slice it into thin chunks.
08:39 So one of the greatest rules of cooking is color,
08:41 so, you know, when this bowl was finished
08:42 with our greens, purples, yellows, reds, oranges.
08:48 And the colors are really good
08:50 when they're actually clustered together.
08:51 So I often try to resist temptation to,
08:53 kind of, mix things in
08:54 but have a look, clusters of color
08:55 often looks much, much nicer
08:57 and the colors come out far more
09:00 kind of vividly and boldly.
09:03 Number one vegetable,
09:04 we're gonna add some cherry tomatoes.
09:07 So we've got some red cherry tomatoes.
09:08 I'm just gonna, kind of, half these
09:11 and again wash your knife in between,
09:12 you generally, don't wanna have too much cross contamination
09:16 between all the vegetables.
09:19 So I'm just gonna chop these in half.
09:24 If you're clever,
09:25 you can cut around about four at a time
09:27 but you do need that sharp knife
09:28 before you do that.
09:31 Put them on the side here. And we got some lovely orange.
09:36 Oh, yes, sorry, yellow cherry tomatoes.
09:38 Oop, here they come.
09:41 And we'll do the same with these guys,
09:44 just chop them in half, doesn't need to be perfect.
09:48 But there is any really tiny one,
09:49 you can actually leave them, just whole.
09:57 Here we go.
10:02 I'm gonna put these over here, just separating all the colors.
10:08 And next vegetable we're gonna do is cucumber,
10:11 probably is half one of this cucumbers,
10:13 so basically called a telegraph cucumber
10:15 but there's many different types you can get.
10:19 And we're just going to put some cubes in.
10:29 Landed next to that.
10:32 So we're just slowly building up the salad.
10:36 Pitch them up with little cucumber
10:37 and it's looking a little...
10:52 Look at that and also we're gonna do some green beans.
10:56 But you don't really want to eat green beans raw,
10:59 the genre tends to be, you know, quite,
11:02 a, kind of, a raw taste.
11:04 So I'm just gonna basically steam them lightly.
11:06 So I'm going to peel them now,
11:08 so just line up the ends,
11:09 we're tight around and just do that...
11:17 and that is...
11:21 All right, cucumber.
11:22 And what we're gonna do is
11:23 just before the potatoes are finished,
11:25 we're gonna throw them in the potatoes
11:26 and just sneakily borrow their steam to wash them.
11:28 and that'll save us using another pot.
11:30 So let's put those, they are ready for later.
11:33 And give this a bit of a stir up,
11:35 as you can see it's starting to,
11:38 kind of, harden up a little bit.
11:41 Potatoes are going, they're not going to be ready yet.
11:43 And we've made an excellent start
11:45 on the our gado gado.
11:49 If you just joined us on Cook 30,
11:51 we are making gado gado
11:53 which is a lovely Indonesian dish
11:55 with the vegetables and tofu
11:57 smothered with a peanut satay sauce.
12:00 We have fresh rice paper rolls
12:02 with an Asian dipping sauce and to finish,
12:05 the sweet berry iced tea.
12:09 Okay, next job is I want to get on, to the iced tea,
12:11 we're gonna use some herbal tea bags.
12:13 We wanna eat them sipping and infusing.
12:15 So just get any nice berry herbal tea,
12:18 so make sure it doesn't have caffeine in it
12:20 and we're just gonna put in around about eight.
12:24 One, two, three, four, five, six, seven, eight.
12:27 And we're just gonna put hot water over this,
12:30 so around about two cups of hot water...
12:36 and this is gonna take around about 10 minutes or so.
12:41 And then it's gonna become nice and kind of flavorsome
12:44 with those tea bags.
12:46 So I just dip them safe away there
12:49 and that'll find really nice flavor base
12:51 for the drink.
12:52 Now we're gonna be using vermicelli noodles
12:55 for the rice paper rolls.
12:56 So I'm just gonna get some boiling water
12:59 or at least very hot water.
13:01 I'm just gonna soak them in here,
13:02 just to cook them and make them nice and soft.
13:06 So vermicelli noodles just made from rice generally.
13:09 So you buy them in a pack like this.
13:10 And this pack like this costs probably a dollar or something.
13:13 They're very, very inexpensive, so we don't need many,
13:15 we're just gonna rip off a bundle
13:19 out of the pack, they kind of go everywhere.
13:23 And this is probably all we need.
13:24 So we're just gonna put that in there in this bowl
13:26 with the water and give them around about,
13:29 probably about five minutes and they'll soften up,
13:31 so we can use them in the rice paper rolls.
13:35 So that'd be ready when we need them,
13:37 just push them down, so they...
13:39 Come on, stick in the water. That should be okay.
13:44 Now the tofu I think is coming along well.
13:47 And I think the potatoes,
13:49 like they're looking really soft,
13:50 so I'm gonna turn them off
13:52 and they're gonna just continue cooking a little bit
13:53 in their own water.
13:55 So the rice paper rolls are called
13:56 as the colorful vegetables,
13:58 so I'm just gonna prepare all that of now.
14:00 And we're gonna start with some savoy cabbage
14:02 and this is just a really nice, kind of, wrinkly cabbage.
14:08 And it's just really nice, kind of, cabbage to have,
14:11 it's just got a quite nice texture
14:12 and it goes really nicely.
14:13 So I was gonna chop this up like that.
14:16 And just, sort of, arranging all of our ingredients
14:18 for the rice paper rolls here.
14:21 Cucumber is next up.
14:23 So I was gonna cut some little bits about that wide
14:26 and we're just gonna make them into really small,
14:30 kind of, diced cucumber just like that
14:34 and just slice some of that.
14:37 Now these things are being cased in rice paper,
14:38 so you don't need to be too perfect about everything,
14:43 here we go.
14:47 We'll wait for, probably try with the beans
14:49 and so grab these beans
14:51 and I just gonna put them in the potato water
14:53 which is still very, very hot.
14:54 It's not cooking and just put them in the top there
14:56 and these would just slightly steam
14:58 and take the edge of the rawness of them.
15:01 And I think this tofu is pretty much done.
15:03 So I'm gonna turn that off.
15:07 Red pepper is great,
15:09 so I'm gonna chop for a lovely cheek there
15:12 and just gonna just julienne really thinly,
15:16 this would go really...
15:17 So we're going into colors now,
15:19 you see a lots of colors appearing in the rice paper.
15:24 Here we go. There's some avocado.
15:29 Avocado, it's a lovely creaminess dish.
15:31 Look at that.
15:33 So we're just gonna use probably
15:34 around a half an avocado, widget off the skin
15:39 and we're just gonna just chop it into just pieces like that
15:46 and we'll keep that, just in case
15:47 we do need some more avocado.
15:49 Carrot, so I'm just gonna wipe the knife
15:52 and we're just gonna slice the carrot on diagonals,
15:58 we're gonna avoid that peeling of this carrots,
15:59 they're in clean and a good condition.
16:02 And grab my little match sticks,
16:05 just grab these two diagonals
16:08 and just chop them through like that.
16:10 This is a really quick way to make match sticks.
16:16 And you need a sharp knife or else it can slip off
16:19 and gets your finger.
16:22 And cilantro is gonna be in this as well,
16:25 if you don't like cilantro, you can leave it out
16:27 but it's nice to have some nice herbage in here,
16:31 so just chop it up and put that on there,
16:34 so I can clear the chopping board
16:36 and this is ready to assemble.
16:40 So to get the rice paper,
16:42 we just wanna start with some hot water,
16:43 just hot water from the tap is absolutely fine,
16:47 so fill up a nice bowl or something like this,
16:49 this is actually a Thai dish.
16:55 And you can buy these, you know, rice paper rolls,
16:58 at any agent stores, some supermarkets,
17:00 really ain't expensive
17:02 and they come in with a cool little paper like this.
17:03 It's, kind of, like a keyboard or cardboard.
17:06 And basically put it in there for around about
17:09 probably 15 to 20 seconds and that makes it nice and soft
17:13 and able so you can roll it.
17:16 So give that a few more seconds and then pull it out.
17:21 We're almost nearly there you wanna make sure
17:23 it's just a little bit soft...
17:28 like this, enough.
17:30 And then we're gonna just add ingredients
17:32 and you probably can't see it there.
17:34 But we just want a little bit of everything...
17:41 and we're just gonna roll it up like that.
17:44 So you wanna put about, go half way
17:48 then, kind of, do a bit of a fold over like that,
17:53 just everything in there.
17:55 Oop, come on. And then keep rolling.
17:58 And the good thing about is this is really sticky.
18:01 So it looks really cool.
18:03 So there's a lovely rice paper roll
18:05 and we can cut those up later,
18:07 that was probably on the big size,
18:09 so probably about slightly lessen this one.
18:11 So again 20 seconds or so,
18:13 you don't need any more than that,
18:14 or it starts to turn to too much.
18:19 And when you bite into these,
18:21 that is really, really nice and fresh.
18:24 So there we go, that's probably nearly enough.
18:29 And again just throw on the ingredients,
18:32 probably slightly less in this time.
18:33 It's always tempting to put too much in.
18:38 That's okay, so again just roll it over,
18:42 top like that and we're gonna fold it over,
18:46 fold it over again and just keep rolling
18:50 and then it will stick together metrically.
18:58 So probably I'll do some more of those in the break,
18:59 they're reasonably time consuming.
19:04 And now I'm just gonna grab the tofu.
19:08 No, I'm not gonna grab the potatoes
19:10 and we'll grab the beans out.
19:13 And as you can see, they are just nicely,
19:16 just lightly cooked.
19:19 So I'm just gonna grab these out
19:21 and put them in with the other ingredients
19:23 with the gado gado.
19:25 Just swish them out like that.
19:32 And doesn't take too long at all
19:33 and that just saves using another dish to wash
19:37 and get water prepared for just, it's quite hot.
19:43 So they just need about two to four minutes in that water
19:47 and they're fine.
19:50 Probably the most economical way
19:52 of getting stuff out.
19:55 And there we go, come on, got them all.
20:02 And the potatoes and they're ready.
20:04 You can tell because when you get them up,
20:06 they're, kind of, just, you, kind of, see some of the skin
20:08 starting to come off and as you can see,
20:11 some of the potatoes start to open up and start to,
20:12 kind of, get cracks on them.
20:14 And that's a good sign that they are ready to go.
20:17 So I'm gonna drain these,
20:20 just got a colander in the sink here,
20:27 just rinse all the water out.
20:32 I'm just gonna very, very lightly soak them,
20:36 just a little sprinkle of salt, not much at all
20:41 and just a drizzle of olive oil,
20:46 just to show they've been cared for
20:50 and just shake them around
20:54 and join them up with their friends
20:55 in the gado gado bowl.
20:59 And then we'll put tofu on top.
21:05 That is all pretty much ready to go to the table
21:10 and the peanut sauce, we can drizzle over lightly
21:11 when we're ready to serve.
21:13 But as you can see that's a lovely,
21:15 just move it here, so you can see it,
21:17 a lovely colorful bowl full of lots of, you know,
21:21 yummy vegetables with the peanut sauce.
21:22 So it's, kind of, my vision of Gado Gado.
21:27 Okay, we've got some time here,
21:28 so we can now keep rolling these paper rolls.
21:31 I'll just clear the bench.
21:35 And on the meantime so sorry,
21:36 I needed something else.
21:38 So I've just got a dipping bowl here
21:40 and we're going to make a little dipping sauce
21:42 with all these yummy ingredients.
21:44 Some are the ones that we put in the peanut sauce,
21:47 just gonna use a little bit of soya sauce or tamari.
21:50 Gonna put a little bit of honey,
21:52 or again you can use maple syrup
21:53 or agave or some healthy sweetener.
21:57 Gonna use the juice of a lime, just clean the knife,
22:02 cut that in half,
22:04 so these rice papers rolls are quite,
22:07 bland's probably the wrong word,
22:08 they have a huge amount of flavor with them,
22:10 that when you dip it in this dipping sauce,
22:12 that just changes everything.
22:16 And there's many different dipping sauces you can use,
22:19 there are some are more sweet chilly base, some are,
22:21 kind of, satay based or ginger based,
22:24 we're gonna use a little bit of chilly paste.
22:26 You could use some fresh chillies
22:27 if you wanted to.
22:29 So just a little bit of heat just to show
22:32 that it's from Asia, little bit of sesame oil
22:36 and we're just kind of, stirring that up like this.
22:48 And that sauce, all of those flavors,
22:51 would just be soaked up
22:52 by these lovely vegetables and the rice papers.
22:55 So leave it there.
22:56 As a side thing we're gonna do with the rolls,
23:00 I think we've got some time, we can actually do some more.
23:02 So we soak some more in here.
23:06 I remember that Verity, my wife and I, Verity, she...
23:10 We went to a Health Training, Queensland
23:12 before we started my cafe.
23:13 So it was the one that, kind of, inspired us
23:15 to start eating healthy food and start the cafes.
23:18 At health retreats, it's really exciting,
23:19 you do a lot of exciting things and when we got back,
23:22 we told our friends about them
23:24 and they just absolutely thought,
23:26 this is fantastic
23:27 but they couldn't really at the time afford
23:28 to go to health retreat.
23:30 So they...
23:31 We pretty much, what we do occasionally
23:32 with our friends or hire a holiday house
23:34 for the weekend and we'll actually take our friends
23:37 and we do some of the therapies and things.
23:38 So we do juice fasting, eating healthy food,
23:43 give ourselves clay wraps and massages,
23:46 drink lots of water and that's just a great fun time
23:49 to kind of heal your body.
23:51 So this is a good idea for a holiday home thing,
23:53 if you want to run your own kind of mini health retreat.
23:57 That's always quite exciting.
24:00 So roll this again but do recommend that
24:03 if you wanna get more energy and vitality, you know,
24:05 start eating healthy food, stop eating junk food
24:09 and just try some of these great ingredients
24:12 that I'm using in Cook 30
24:15 and that'll really do make a difference to your life
24:17 and well being and vitality.
24:24 This drink is really delicious and so easy and quick to make.
24:28 So get a nice glass jug that you have
24:31 and I'm just gonna start with some ice.
24:32 So pour some ice in from the freezer,
24:36 oops, going every where, come home.
24:39 And we're gonna add this...
24:40 Drain in that water from these teabags
24:43 and it's really nice and, kind of,
24:47 got that nice herbal tea flavor,
24:49 it's gonna be really nice
24:51 and then we're gonna add some fruit juice,
24:53 so we've got some pomegranate juice here.
24:56 You could use any juice you want,
24:58 so just open the top and pour it into,
25:00 to add in extra sweetener.
25:03 And that is a lovely sweet with those zingy herbal tea,
25:07 kind of, fruity flavors and that pomegranate
25:10 is a really nice way to have a drink.
25:11 So put it on the table,
25:13 it's the nice simple way to have some refreshing.
25:16 Now I've just realized, I forgot to put the vermicelli
25:20 inside the rice roll things.
25:24 So what I'm gonna do...
25:26 Chef's secret here, in the break,
25:28 when I cut them up and cut them in half
25:30 because they look really good on there,
25:31 I'm just gonna stuff some in the middle
25:33 and no one will notice.
25:34 So often when you do mistakes in cooking,
25:36 often you would look for wise
25:38 and actually, creatively fixing it.
25:39 And believe me, in my kitchens, we make mistakes all the time.
25:41 So there's always lots of different ways
25:43 you can fix things.
25:44 So I think everything is ready for the table.
25:46 In the break we'll drizzle some of the peanut sauce over that
25:49 and we'll be ready to serve.


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Revised 2016-10-10