Name: Gado gado
Yield: Feeds four
Ingredients: 1 cup peanut sauce (Broths and Sauces); 1 hard-boiled egg, peeled; 1 potato, cooked; 1 cup green beans; 1 cup cauliflower, broken into florets; 1 tomato, sliced; ½ bunch spinach, roughly chopped; 1 carrot, peeled; 1 cucumber; 3 squares fresh beancurd; 1 cos (romaine) lettuce; 1 cup bean shoots; 1 cup cabbage, roughly chopped; 2 tbsp plain flour; 2 tbsp vegetable oil; 1 tbsp deep-fried shallots

Preparation info

Feeds
four

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

For years, gado gado has been the vegetarian’s punishment, a heavy, bland beancurd and vegetable salad doused in peanut sauce. But when it’s fresh, lively, crisp, crunchy and highly spicy, it immediately becomes the vegetarian’s - and everyone else’s - reward.

Ingredients

3 squares fresh beancurd
1 cos (romaine) lettuce
1 cucumber
1

Vegetarian

Method

Place beancurd squares on a dinner plate and weight with a second plate on top for one hour. Drain off water and pat dry. Separate leaves from lettuce, wash, dry and shred finely. Peel cucumber and slice finely. Cut the carrot into thin matchsticks.

Cut beancurd into strips, dredge in flour and fry quickly in hot oil. Drain and pat dry.

Pour boiling water over bean shoots, drain