Asian Sides and Salads Recipes - Gado Gado Recipe

  
 

Sides and Salads Recipes - Gado Gado Recipe

Ingredients

  • 225g/8oz new potatoes, halved

  • 2 carrots, cut into sticks

  • 115g/4oz green beans

  • 1/2 small cauliflower, broken into florets

  • 1/4 firm white cabbage, shredded

  • 200g/7oz/3/4 cup bean or lentil sprouts

  • 4 eggs, hard-boiled and quartered

  • bunch of watercress

For the sauce:

  • 90ml/6 tbsp crunchy peanut butter

  • 1 garlic clove, crushed

  • 30ml/2 tbsp dark soy sauce

  • 15ml/1 tbsp dry sherry or Chinese rice wine

  • 10ml/2 tsp caster (superfine) sugar

  • 15ml/1 tbsp fresh lemon juice

  • 5ml/1 tsp anchovy essence

Serves 6

Method:

  1. Place the halved potatoes in a metal colander or steamer and set over a pan of gently boiling water. Cover the pan or steamer with a lid and cook the potatoes for 10 minutes.

  2. Add the rest of the vegetables to the steamer and steam for a further 10 minutes until tender. Cool and arrange on a platter with the egg quarters and the watercress, if using.

  3. Beat together all the sauce ingredients with 300ml//1 1/4 cups cold water in a large mixing bowl until smooth.

  4. Drizzle a little over the salad then pour the rest into a small bowl and serve separately.

Note: This Indonesian salad packs a punch combining lightly steamed vegetables and hard-boiled eggs with a richly flavored peanut and soy sauce dressing.