Gado Gado Vegetable Salad Indonesia

Stephanie Boehdi Tjahjono

(Indonesia) Gado-gado (Vegetable Salad)800px-Gado_gado.jpg

Serves 12

Carrot - 150 g (2 carrots)
Soy sauce — 30 ml
Bean sprouts - 60 g
Green beans - 60 g
Potato - 240 g
Romaine lettuce - 120 g
Cucumbers - 1/2 (about 100 g)
Tomatoes - 2 (about 350 g)
Eggs - 2-3

Peanut Sauce (sambal kacang)
Natural peanut butter — 8 fl.oz - 240 ml
minced hot chiles — 2 teaspoons (about 2 chilies)
Brown sugar - 15 g
Turmeric — 1/2 teaspoon - 3 g
Salt — about 1 tsp, 6 g

1. Bring a large pot of salted water to a boil. Have another large pot of cold water close by. Add the sprouts and boil them for 10-15 seconds. Remove the sprouts from the water with a slotted spoon and plunge them into the cold water. Drain, squeeze dry and set aside. Repeat this process with the carrots, green beans and potatoes.
2. Lay the outer whole leaves of the Romaine lettuce on a large platter to form a base. Spread the shredded lettuce over the base.
3. Layer the blanched, drained vegetables over the shredded lettuce. Garnish the platter with the cucumbers wedges, tomatoes, egg and krupuk crackers.
4. Pour the sambal kacang over the vegetables and serve.

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