Gado gado recipe
Ingredients:
- 3 hard boiled eggs, peeled and sliced
- 3/4 cup cabbage, shredded
- 3/4 cup green beans, sliced
- 3/4 cup carrots, sliced
- 3/4 cup cauliflower, chopped
- 1/2 cup mung bean sprouts
- 1/3 cup snow peas
- 1/2 cucumber, sliced
- 2 red potatoes, cut into wedges
- Peanut Dressing:
- 3/4 to 1 cup coconut milk (depending on whether you want a thicker or thinner sauce)
- 1/2 cup chunky peanut butter
- 1 teaspoon red curry paste or chile paste (or Tabasco sauce)
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 teaspoons fish sauce (or substitute 1 tablespoon soy sauce)
Preparation:
- Wash
all the vegetables. Ideally, with the exception of the eggs and
cucumber, all of the salad ingredients should be blanched or boiled in a
large pot of boiling water. However, if you are pressed for time you
can serve them raw with the exception of the potato, which has to be
boiled. To blanch: plunge the
vegetable briefly in the boiling water, then plunge into cold water.
This
leaves the vegetables nicely crisp and neither too firm or limp. Drain
all the vegetables.
- Arrange the vegetables on a serving platter, starting on the outside of the platter and work inwards, arranging the
vegetables in a colorful pattern. Top with the chopped eggs.
- To make the dressing: In a small saucepan, bring the coconut milk to a
boil. Stir in the remaining ingredients and simmer for 5 minutes, until
the peanut butter has melted and the mixture is thickened.
