Name: Gado gado
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 500.00 ml mung bean sprouts; 500.00 ml carrots peeled and cut into thin strips; 250.00 g green beans topped and tailed; 0.50 cabbage shredded; 1.00 onion small, chopped; 45.00 ml peanut oil or sunflower oil; 2.00 garlic cloves, crushed; 10.00 ml fresh chillies finely chopped; 10.00 ml brown sugar; 2.00 ml salt; 30.00 ml soy sauce; 15.00 ml lemon juice; 5.00 ml shrimp paste; 450.00 g peanut butter crunchy; 400.00 g coconut milk tinned; 1.00 cucumber strips; 4.00 eggs hard-boiled, quartered

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Ingredients (17)

500.00 ml	mung bean sprouts
500.00 ml	carrots — peeled and cut into thin strips
250.00 g	green beans — topped and tailed
0.50	cabbage — shredded

Sauce

1.00	onion — small, chopped
45.00 ml	peanut oil — or sunflower oil
2.00	garlic — cloves, crushed
10.00 ml	fresh chillies — finely chopped
10.00 ml	brown sugar
2.00 ml	salt
30.00 ml	soy sauce
15.00 ml	lemon juice
5.00 ml	shrimp paste
450.00 g	peanut butter — crunchy
400.00 g	coconut milk — tinned

GARNISH

1.00	cucumber — strips
4.00	eggs — hard-boiled, quartered

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Method:

Blanch the bean sprouts, carrots, beans and cabbage separately in boiling water for two minutes each.
Refresh in a dish of ice-cold water and drain immediately.
Refrigerate until needed.
To prepare the sauce, sauté the onion in the oil, add the garlic and chillies and fry for 2 to 3 minutes over a medium heat.
Add the sugar, salt, soya sauce, lemon juice and shrimp paste, and mix well.
Stir in the peanut butter, followed by the coconut milk.
Stir well to remove any lumps.
Bring to the boil and cook over low heat until the sauce has thickened.
Serve the vegetables with the peanut sauce and garnish with cucumber and egg quarters.
*Shrimp paste is a fragrant, drak-brown paste available from Asian food stores.
If you can’t find it, make a substitute with 2 anchovies and 10 ml Thai fish sauce.