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Gado Gado

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  Potatoes 3 Medium
  Green beans 1⁄2 Pound
  Carrots 3
  Cabbage 1⁄4
  Lettuce 1
  Tomatoes 2 Medium
  Hard boiled eggs 4
  Fried onion flakes 1 Tablespoon, fried crisply
  Peanut sauce 1⁄4 Cup (4 tbs)

Boil potatoes in their jackets; skin and dice.
Cut beans into thin, diagonal slices; boil and drain.
Scrape carrots, cut into matchstick-sized strips; boil and drain.
Shred cabbage very finely.
Put into boiling water, bring to boil again (don't over-cook); drain.
Arrange vegetables on a platter as follows:
First, the washed, well-crisped lettuce, then potatoes, cabbage, beans, carrots, sliced or quartered tomatoes, sliced or quartered eggs.
This gives a nice contrast of colours.
Pour over the Peanut Sauce just before serving; sprinkle with onion flakes, see Goreng Bawang.
This goes very well with a grill, or serve it as a barbecue salad.
For a quick, tasty salad, pour the sauce over hard boiled eggs, lettuce and tomatoes.

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