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Title: Gado Gado
Yield: 4

Ingredients

      2 md carrots; skinned and cut (2
      1    to 3)
      1    ; into thin strips
    250 g  stringless french beans;
           -topped and tailed
      1 lg capsicum; (colour of your
      1    ; choice), cut into
      1    ; strips (discard
      1    ; seeds)
      1    telegraph cucumber; peeled,
           -seeded and
      1    ; cut into strips
    100 g  tofu; cut into cubes or
      1    ; tempeh (optional)
     50 g  bean sprouts
      4    hard boiled eggs; cut into
           -quarters
      2 md potatoes; cooked and cut
           -into
      1    (2 to 3)
      1    ; cubes
      2 tb crushed peanuts for garnish
      1    coriander leaves for garnish
      2    spring onions; (green parts
           -only)
      1    ; chopped
 
  --------------------------PEANUT SAUCE--------------------------------
      1 tb peanut oil
      1 tb chopped spring onions; white
           - parts
      1 ts minced ginger
      1 ts minced garlic
      1 ts chilli sauce; (or chopped
           -fresh
      1    ; or dried chilli)
      1    ; optional
      2 tb vegetable or chicken stock
      2    heaped tbsp crunchy peanut
           -butter
      1 ts shrimp paste or fish sauce;
           -(optional)
      1 ts sugar; (preferably palm
      1    ; sugar but others
      1    ; will do)
      2 ts indonesian soya sauce;
           -(kecap minis)
      2 ts coconut milk; (2 to 3)

Instructions

Blanch carrots and beans by plunging into boiling water. Remove after a
minute
and plunge in icy cold water to refresh. Drain.

Repeat this process with bean sprouts but remove after 10 seconds.

Arrange all the vegetables, egg and tofu in separate piles on large serving
platter with hard boiled egg in the centre.

Splash with hot peanut sauce (see below) and garnish with peanuts,
coriander
leaves and spring onions.

PEANUT SAUCE:

Heat the peanut oil in a frying pan over medium heat. Add the spring
onions,
garlic and ginger and cook for two minutes. Do not allow garlic to burn.
Add
chilli (optional) and stir.

Add the stock and stir, followed by peanut butter, fish sauce or shrimp
paste,
sugar and soya sauce. Add coconut milk to achieve smooth consistency.

To Serve... Arrange a platter with carrots, cucumber, bean sprouts,
capsicum,
tofu and hard boiled eggs and potatoes, then pour the peanut sauce over the
top.

Converted by MC_Buster.

Per serving: 130 Calories (kcal); 5g Total Fat; (35% calories from fat); 4g
Protein; 18g Carbohydrate; 0mg Cholesterol; 21mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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