Name: Gado gado (cooked vegetable salad with peanut sauce)
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 200.00 g baby potatoes boiled, halved; 250.00 g bean sprouts; 500.00 g green beans sliced diagonally; 3.00 carrots cut into strips; 1.00 cabbage sliced; banana leaves; 1.00 cucumber thinly sliced; 3.00 eggs hard-boiled, peeled, wedges; 4.00 spring onions large; 2.00 garlic cloves; 200.00 g peanuts roasted; 45.00 ml soy sauce dark; 25.00 ml brown sugar; 45.00 ml lemon juice; 5.00 ml dried chillies crushed; 45.00 ml peanut oil; 200.00 ml coconut milk or vegetable stock

Recipe Disclaimer

Tap for method

Ingredients (17)

200.00 g	baby potatoes — boiled, halved
250.00 g	bean sprouts
500.00 g	green beans — sliced diagonally
3.00	carrots — cut into strips
1.00	cabbage — sliced
	banana leaves
1.00	cucumber — thinly sliced
3.00	eggs — hard-boiled, peeled, wedges

PEANUT SAUCE

4.00	spring onions — large
2.00	garlic — cloves
200.00 g	peanuts — roasted
45.00 ml	soy sauce — dark
25.00 ml	brown sugar
45.00 ml	lemon juice
5.00 ml	dried chillies — crushed
45.00 ml	peanut oil
200.00 ml	coconut milk — or vegetable stock

Tap for ingredients

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.