Asian Festive Dishes Recipes - Indonesian Special Vegetable Salad (Gado Gado) Recipe

Ingredients

• 3/4 lb. (375 g.) French beans (stringed & sliced diagonally. Parboiled in salted water)

• 1/2 lb. (250 g.) potatoes (boiled, peeled & sliced)

• 1/2 lb. (250 g.) taoge/beansprouts (tailed, blanched & rinsed well)

• 1 small cabbage (sliced & parboiled in salted water)

• 1 large cucumber (scored & sliced)

• 3 eggs (hard-boiled, shelled & quartered)

• 1 cake tahu/beancurd (cubed & fried)

• 5 shallots (sliced & crisply fried)

• 1 3/4 cups thick santan/thick coconut milk

Sauce Ingredients:

• 2 tablespoons cooking oil

• 10 oz. (315 g.) shelled peanuts (roasted, peeled & crushed)

• 1/4 teaspoon terasil dried shrimp paste

• 3 red chilies (seeded & chopped)

• 2 cloves garlic (minced)

• 3 teaspoons gula Jawa/palm sugar

• 1 tablespoon lemon juice

• salt to taste

Serves 6

---

Method:

1. Arrange prepared vegetables and eggs decoratively on a large serving plate.

2. To prepare sauce. Heat oil over medium flame and fry sauce ingredients for 5 minutes.

3. Lower flame, pour in coconut milk and simmer uncovered till sauce is thick and smooth, stirring constantly. Remove.

4. Pour sauce over vegetables and sprinkle with crispy shallots. Serve with a rice meal.

Note: Long beans (if available) are usually used instead of French beans.