Gado Gado (Cooked mixed vegetables with peanut sauce)

Gado gado is a classic Indonesian salad made with green beans, potatoes, carrots, cabbage and bean sprouts garnished with sliced boiled eggs and drizzled with a luscious peanut sauce. Gado gado is such a hearty and filling salad that it can easily be eaten as a complete meal.




The sauce:


Sambal Kacang (Peanut Sauce)

Ingredients

1/4 cup peanut oil
one small onion, minced
one tablespoon minced garlic shopping list
one tablespoon minced ginger
1/2 teaspoon red pepper flakes
1/4 cup fresh lime juice
1/4 cup soy sauce
1/2 chunky peanut butter
1 cup water

How to make it

Heat the oil in a small saucepan over medium-high heat. Add the onion and cook until just beginning to brown. Add the garlic and ginger, cook until fragrant -- about one minute.
Add the lime juice soy sauce, and peanut butter, heat until it begins to summer.
Add the water, reduce the heat to medium low, and mix well. Simmer until the sauce thickens, about five minutes.

The vegetables:

112 g / 4 oz / l cup cabbage or spring greens, shredded
225 g / 8 oz / 2 cups French beans, cut into 1-cm / 1/2-inch lengths
4 medium carrots, peeled and sliced thinly
112 g / 4 oz /1 cup cauliflower florets
112 g / 4 oz / 1 cup beansprouts, washed

For the garnish:

Some lettuce leaves and watercress
2 hard-boiled eggs, quartered
1 medium-size potato, boiled in its skin, then peeled and sliced;
   or 225 g / 8 oz of slices of lontong (optional)
1/2 cucumber, thinly sliced
1 tbsp crisp-fried onions
2 large krupuk, or a handful of fried emping, broken up into small pieces (optional)

Boil the vegetables separately in slightly salted water, for 3-4 minutes, except the beansprouts which only need 2 minutes. Drain each vegetable separately in a colander.

To serve, arrange the lettuce and watercress around the edge of a serving dish. Then pile the vegetables in the middle of the dish. Arrange the eggs, sliced potatoes or lontong, and sliced cucumber on top and pour the sauce over the vegetables. Sprinkle the fried onions on top. Serve warm or cold. If you want to serve hot gado-gado, it can be reheated in a microwave oven. When reheating, however, do not include the lettuce and watercress, cucumber slices, fried onions, krupuk or emping. Add these garnishes immediately before serving.

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