Recipe for Gado Gado 
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Yield:
4
Ingredients:
Amount Ingredient
2 med carrots, skinned and cut (2 to 3) into thin strips
250 gm stringless French beans, topped and tailed
1 lrg capsicum, (colour of your choice), cut into strips (discard seeds)
1 x telegraph cucumber, peeled, seeded and cut into strips
100 gm tofu, cut into cubes or tempeh (optional)
50 gm bean sprouts
4 x hard boiled eggs, cut into quarters
2 med potatoes, cooked and cut into
(2 to 3) cubes
2 tbl crushed peanuts for garnish
Coriander leaves for garnish
2 x spring onions, (green parts only) chopped
----------------- PEANUT SAUCE ----------------
1 tbl peanut oil
1 tbl chopped spring onions, white parts
1 tsp minced ginger
1 tsp minced garlic
1 tsp chilli sauce, (or chopped fresh or dried chilli) optional
2 tbl vegetable or chicken stock
2 x heaped tbsp crunchy peanut butter
1 tsp shrimp paste or fish sauce, (optional)
1 tsp sugar, (preferably palm sugar but others will do)
2 tsp Indonesian soya sauce, (kecap minis)
Instructions:
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.

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