Gado Gado

From Cookies Crumbles Recipes

Serves 4

Ingredients

1/2 Telegraph cucumber, sliced

2 Hard boiled eggs, quartered

1/2 packet bean shoots, trimmed

2 medium potatoes, boiled and thickly sliced

2 carrots, thickly sliced and blanched

1 packet firm tofu, drained and cubed

2 cups cabbage, blanched for a minute

200 grams green beans, trimmed and blanched

1/2 cup peanuts, roasted

Peanut sauce

1 tablespoon oil

1 large onion finely chopped

2 cloves garlic crushed

2 red birdseye chillies finely chopped

1 teaspoon shrimp paste

250 grams crunchy peanut butter

1 cup coconut milk

1 cup water

2 teaspoons kecap manis

1 tablespoon fish sauce

1 tablespoon tomato sauce

Method

1. Prepare the vegetables as per the ingredients list above
2. For the peanut sauce heat the oil in a pan and cook the onion and garlic over a medium heat for about 8 minutes or until tender.
3. Add the chilies and shrimp paste and cook for another minute
4. Remove the pan from the heat and add the peanut butter, combine well then return the pan to the heat.
5. Stir in the coconut milk and water, stir until boiled
6. Add the kecap manis, fish sauce and tomato sauce and simmer for another minute.
7. Arrange the prepared vegetables on a large plate and drizzle with a little of the peanut sauce. Serve with steamed jasmine rice 

Variations:

Leave the chili out for a child friendly option (add it at the end if you still want chili or server with chili sauce)