Thursday, Dec 20 2007

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Gado Gado

Ingredients:

250 gms. potatoes
100 gms. french beans
100 gms. cauliflower
1 carrot peeled cut into juliennes(matchsticks)
1/2 cup snowpeas
1-1/2 cups beansprouts
1 small white cabbage
1 small cucumber

For dressing:
5 tbsp. peanut butter
1 tbsp. shelled, roasted, coarsly crushed peanuts
1 fresh red chilli finely chopped
2 cloves garlic, crushed fine
2 tsp. sugar
1 lemon juice extracted
1 cup water
salt to taste

Method:

1. Halve or quarter potatoes, as desired.
2. Boil in salted water for 7-8 minutes.
3. Drain, put in cold water immediately.
4. Drain keep aside.
5. Chop cucumber into chunks, keep aside.
6. Dip carrot in chilled water, drain, keep aside.
7. Clean, string, break other vegetables to big chunks.
8. Boil in salted water for 5 minutes.
9. Drain, put in cold water, drain, keep aside.
10. Mix together all vegetables, sprouts, keep a portion of each aside, for topping.
11. In a large platter, pile on the mixed vegetables.
12. Pile mounds of each of the portions kept separate into a border.
13. Make a hollow in centre of vegetables.

Dressing:

1. Beat peanut butter to become soft, add water, mix in and beat to a smooth paste.
2. Add all other ingredients, mix well.
3. Drizzle half over salad, put other half in a small bowl.
4. Place bowl in centre hollow.
5. Serve cold.

Making time: 30 minutes
Makes: 5 servings
Shelflife: Best fresh

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