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Indonesian Vegetable Salad (Gado-Gado)

Serves 4.


3 medium potatoes, boiled
3 small carrots, thinly sliced
half a small cabbage, thickly sliced
125 g/4 oz tender green beans
125 g/4 oz fresh bean sprouts
125 g/4 oz fried bean curd
2 small green cucumbers
small bunch watercress
3 eggs, hard-boiled, shelled and quartered
peanut sauce


Peel and slice the potatoes. Blanch the carrot slices in a little boiling water until tender but still crisp. Do the same with the cabbage and beans. Put the bean sprouts in a colander and pour boiling water over them. Slice the bean curd and cucumbers and break watercress into small sprigs. Arrange all the blanched vegetables on a platter, surround with slices of cucumber and sprigs of watercress, and garnish with wedges of egg and slices of bean curd. Serve at room temperature, accompanied by a bowl of peanut sauce to spoon over individual servings.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

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