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Title: Gado Gado
Yield: 0 Servings

Ingredients

      3 lg potatoes; boiled
    225 g  bean sprouts
    450 g  green beans
      3    carrots
    1/2 sm cabbage
      1    cucumber
        bn watercress (optional)
      3    hardboiled eggs
           peanut sauce
      6    Tbls crunchy peanut butter
    225 ml water
    3/4 ts garlic salt
      2 ts brown sugar
      2    Tbls dark soy sauce
      2 ts sambal olek (chilli sauce) -
           - option
    1/2 ts shrimp paste - optional,
           lemon juice to taste
           coconut milk

Instructions

1. Peel and slice potatoes.

2. Rinse and trim bean sprouts in a colander, pour boiling water over
them, rinse under cold water, drain.

3. Slice green beans in diagonal slices, cook until just tender, drain,
rinse under cold water, drain.

4. Slice cabbage, blanch in boiling water for 1 or 2 minutes, drain, rinse
under cold water, drain.

5. Score skin of cucumber with a fork, cut into thin slices.

6. Wash water cress, break into sprigs.

7. Put watercress on a platter, arrange other vegetables in sections on
top of watercress. Surround with slices of cucumber, put wedges of egg in
the centre. (I also garnish with prawn crisps, and also sometimes add a few
thin carrot slices for extra colour).

8. Serve cold with Peanut Sauce to spoon over individual servings. .SH
"Peanut Sauce (quick and easy)"

1. Mix peanut butter and water in a saucepan over gentle heat until well
combined. (Should be nice and thick).

2. Remove from heat and stir in all other ingredients.

3. Add enough coconut milk so that the sauce has a thick pouring
consistency.

Author's Notes:
Based on a recipe from that excellent book The Complete Asian Cookbook by
Charmaine Solomon.

The peanut sauce also goes very well with grilled or fried meats and fish.
Add more sambal olek until it's hot enough for your own tastes.

Difficulty : easy.
Precision : measure ingredients.

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Contributor: Chris Palmer palmerc@dingo.rtp.dg.com

Preparation Time: 0:00

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