Gado Gado

13 ingredients
1 steps

Ingredients

  • The vegetables:
  • 1/2 cabbage or spring greens, shredded
  • 225 g French beans
  • 4 medium carrots, peeled and sliced into thick matchsticks
  • small head cauliflower, broken into florets
  • 1 cup beansprouts, washed
  • The garnish:
  • Some lettuce leaves and watercress
  • 2 hard-boiled eggs, quartered
  • 1 medium-size potato, boiled in its skin, then peeled and sliced
  • 1/2 cucumber, thinly sliced
  • 1 tbsp crisp-fried onions
  • 2 large krupuk, or a prawn crackers (preferably freshly made)

Directions

  1. 1
    {"0":"Boil the vegetables separately in slightly salted water, for 3-4 minutes, except the beansprouts which only need 2 minutes. Drain each vegetable separately in a colander.","2":"To serve, arrange the lettuce and watercress around the edge of a serving dish. Then pile the vegetables in the middle of the dish. Arrange the eggs, sliced potatoes, and sliced cucumber on top.","4":"Heat the peanut sauce in a small saucepan until hot; add more water if it is too thick. Adjust the seasoning, and pour the sauce over the vegetables. Sprinkle the fried onions on top. Serve warm or cold.","6":"If you want to serve hot gado-gado, it can be reheated in a microwave oven. When reheating, however, do not include the lettuce and watercress, cucumber slices, fried onions, krupuk or prawn crackers. Add these garnishes immediately before serving."}

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