Gado gado (cooked vegetable salad with peanut sauce)

Recipe from: 9/1/1996 12:00:00 AM
Ingredients 18
Servings 8
Time

Ingredients

  • 200
    g
    baby potatoes, boiled and cutt in half
  • 250
    g
    fresh bean sprouts
  • 500
    g
    green beans, sliced in diagonal slices
  • 3
    carrots, cut into strips
  • 1
    small cabbage, sliced
  • banana palm leaf and assorted salad leaves
  • 1
    cucumber scored and thinly sliced
  • 3
    hard-boiled eggs, peeled and cut into wedges
  • PEANUT SAUCE
  • 4
    large spring onions
  • 2
    cloves garlic
  • 200
    g
    roasted peanuts
  • 45
    ml
    dark soy sauce
  • 25
    ml
    brown sugar
  • 45
    ml
    lemon juice
  • 5
    ml
    crushed dried chilli
  • 45
    ml
    peanut oil
  • 200
    ml
    coconut milk or vegetable stock
 

Method

 
1. Pour boiling water over the bean sprouts, then rinse under cold water. 2. Cook beans and carrots separately in lightly salted boiling water until just tender. Drain. 3. Blanch cabbage in boiling salted water for a minute or two, until tender, but not limp. Drain and refresh under cold water. 4. Line a tray with a banana palm leaf and arrange lettuce on top. Arrange vegetables in layers on the bed of lettuce. Surround with slices of cucumber and garnish with hard-boiled egg wedges. 5. Serve accompanied with peanut sauce which is poured over individual servings. PEANUT SAUCE 6. Coarsely chop the spring onions, peel the garlic and place in the blender with the peanuts and chopped spring onions, soy sauce, brown sugar, lemon juice, chilli and blend to a purée. Heat the oil in a frying pan over a medium heat and briefly fry the peanut purée. 7. Reduce the heat and add the coconut milk or vegetable stock and simmer for about 2 minutes. Set aside to cool. Serves 6-8.
 

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