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Gado gado
Gado gado is a classic Indonesian salad made with green beans, potatoes, carrots, cabbage and bean sprouts garnished with sliced boiled eggs and drizzled with a luscious peanut sauce. Gado gado is such a hearty and filling salad that it can easily be eaten as a complete meal.

2 cups Peanut Sauce
2 potatoes—peeled and cubed
2 carrots—julienned
20 green beans—ends trimmed
¼ head cauliflower—broken into small florets
2 cups shredded cabbage
2 cups bean sprouts
4 eggs—hard-boiled, shelled and cut into quarters


PREPARE the peanut sauce. WHILE the sauce simmers, bring a large saucepan of lightly salted water to the boil. ADD the potatoes and cook for 3 minutes. ADD the carrots, green beans and cauliflower and boil for a further 4 minutes. ADD the cabbage and bean sprouts and boil for 2 minutes. DRAIN the vegetables and rinse under cold water to refresh. ARRANGE equal amounts of each vegetable on plates, garnish with egg quarters, and drizzle with peanut sauce to serve.

Tip: Allow the water to return to a rolling boil after adding each vegetable to ensure they are cooked according to the times allocated.



  Chicken Satay. Marinated chicken pieces grilled on skewers and served with peanut sauce.


  Indonesian Peanut Sauce. Mouthwatering Indonesian peanut sauce with a rich nutty flavor and a delightful creamy texture.


  Salade Niçoise. A hearty Provençal salad with tuna, anchovies, boiled eggs, tomatoes, potatoes, lettuce, green beans, olives and a tangy dressing.


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