Gado Gado-Indonesian Salad
From midgelet 15 years ago
- - to make
- Serves 4
Indonesian cooked mixed vegetables with peanut sauce. may be served hot or cold or as a main dish or salad. Although many ingrdients, many can be cooked ahead of time, for this delcious dish
Ingredients
- 1 small lettuce head, separated shopping list
- 2 large boiled potatoes, sliced shopping list
- 1 1/2 cups sliced green beans or long beans, parboiled shopping list
- 1 1/2 cups fresh bean sprouts, blanched shopping list
- 1 1/2 cups shredded white or napa cabbage, blanched shopping list
- 2 to 3 medium tomatoes, cut into wedges shopping list
- 1 medium onion, sliced shopping list
- 2 to 3 spring onions, cut into 1-inch lengths shopping list
- 1 medium cucumber, sliced shopping list
- 2 slices pineapple, cubed shopping list
- 1 cup fresh herbs, such as coriander, basil, parsley shopping list
- 1 to 2 fresh red chillies, seeded and shredded shopping list
- 2 to 4 hard-boiled eggs shopping list
- 1 cooked egg omelet shopping list
- Bottled or home made peanut sauce shopping list
How to make it
- Prep time does not includes cooking of veges
- Arrange lettuce on a platter with potato slices overlapped around the edge.
- Toss remaining vegetables and pineapple together until well mixed and pile into thecentre of the platter.
- Surround with herbs and chilli shreds.
- Quarter the eggs and arrange on the salad; cover with omelet shreds.
- Chill. Pour on peanut sauce before serving.
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