Gado Gado
By: Anonymous
Published: Friday, February 12, 2010 - 2:45am

Ingredients




2 mediums carrots, skinned and cut (2 to 3) into thin strips
250 grams stringless French beans, topped and tailed
1 lrg capsicum, (colour of your choice), cut into strips (discard 1 telegraph cucumber, peeled, seeded and cut into strips
100 grams tofu, cut into cubes or tempeh (optional)
50 grams bean sprouts
4 hard boiled eggs, cut into quarters
2 mediums potatoes, cooked and cut into
(2 to 3) cubes
2 tablespoons crushed peanuts for garnish
Coriander leaves for garnish
2 spring onions, (green parts only) chopped
1 tablespoon peanut oil
1 tablespoon chopped spring onions, white parts
1 teaspoon minced ginger
1 teaspoon minced garlic
1 teaspoon chilli sauce, (or chopped fresh or dried chilli)
2 tablespoons vegetable or chicken stock
2 heaped tbsp crunchy peanut butter
1 teaspoon shrimp paste or fish sauce, (optional)
1 teaspoon sugar, (preferably palm sugar but others will do)
2 teaspoons Indonesian soya sauce, (kecap minis)
2 teaspoons coconut milk, (2 to 3)

Preparation

1 Blanch carrots and beans by plunging into boiling water. Remove after a minute and plunge in icy cold water to refresh. Drain. 2 Repeat this process with bean sprouts but remove after 10 seconds. 3 Arrange all the vegetables, egg and tofu in separate piles on large serving platter with hard boiled egg in the centre. 4 Splash with hot peanut sauce (see below) and garnish with peanuts, coriander leaves and spring onions. 5 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. 6 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. 7 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.