Gado gado

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

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