Gado-gado has become a favorite in this house. Tonight, we're having it with steamed carrots, roasted broccoli and cauliflower, and pasta.
One of the problems we've had recently when we've made this is that it is too thin and watery. Well, I decreased 2 cups coconut milk to 1½ cups, and did the same with the water. Additionally we added onions (my vegan version of the recipe, here, does not include onions, but we love them, so in they go). The kids love this recipe, and it's quite easy once you get the ingredients together, if a bit messy.
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