Gado-gado

Gado-gado

Vegetables with peanut sauce

By
From
The Complete Asian Cookbook
Serves
6-8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 telegraph cucumber
1 small bunch watercress
500g green beans, sliced
3 carrots, cut into thin strips
1/2 small cabbage, sliced
3 large potatoes, boiled, peeled and thinly sliced
260g fresh bean sprouts, trimmed
3 hard-boiled eggs, peeled and quartered
Saus kacang pedis

Method

  1. Score the skin of the cucumber with a fork and cut into very thin slices. Wash the watercress and break into sprigs, discarding the tough stalks. Refrigerate until needed.
  2. Cook the beans and carrot in lightly salted boiling water until just tender — the beans should still be crisp to bite and the carrot should be tender.
  3. Blanch the cabbage in salted boiling water for 1–2 minutes, or until tender but not limp. Drain and refresh under cold water.
  4. Put the watercress on a large platter and arrange the various vegetables and the bean sprouts in separate sections on top. Surround with slices of cucumber, with the egg quarters in the centre. Serve cold, accompanied by the peanut sauce, which is spooned over individual servings.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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