Gado Gado

Name: Gado Gado
Cuisine: Indonesian
Ingredients: 2 small carrots, thinly sliced in rounds and lightly cooked; 50 g cooked green beans, cut into small lengths; 200 ml Indonesian peanut sauce; 200 g baby new potatoes, boiled and cooled; 1 tablespoon mango chutney; 2 tablespoons roughly chopped roasted peanuts; 2 free-range eggs, hard-boiled, peeled and thinly sliced; salt and freshly cracked black pepper; salt and freshly cracked black pepper; 2 tomatoes, each cut into 4 slices; ¼ cucumber, halved lengthways and sliced; 50 g bean sprouts

Preparation info

Serves
4

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

The beauty of this Indonesian vegetable salad lies both in its simplicity and the variation of textures in the vegetables. Sometimes it also includes tofu, which is a handy addition for vegetarians. If you have an egg slicer, use it here for thin, even slices.

Ingredients

1 tablespoon mango chutney
200 ml Indonesian peanut sauce
200

Asia
Indonesia
Fish course
Pescatarian
South East Asia

Method

In a large bowl, stir the mango chutney into the peanut sauce. Add the potatoes, carrots, beans, bean sprouts, cucumber and tomatoes, with salt and pepper to taste, and mix well.
Put a stainless-steel ring or 7.5cm cookie cutter on a plate, then fill it with the salad, pressing it down lightly to compact.
Remove the ring or cutter, decorate the top wi