Ingredients
The vegetables:
1/2 cabbage or spring greens, shredded
225 g French beans
4 medium carrots, peeled and sliced into thick matchsticks
small head cauliflower, broken into florets
1 cup beansprouts, washed
The garnish:
Some lettuce leaves and watercress
2 hard-boiled eggs, quartered
1 medium-size potato, boiled in its skin, then peeled and sliced
½ cucumber, thinly sliced
1 tbsp crisp-fried onions
2 large krupuk, or a prawn crackers (preferably freshly made)
Preparation
Boil the vegetables separately in slightly salted water, for 3-4 minutes, except the beansprouts which only need 2 minutes. Drain each vegetable separately in a colander.
To serve, arrange the lettuce and watercress around the edge of a serving dish. Then pile the vegetables in the middle of the dish. Arrange the eggs, sliced potatoes, and sliced cucumber on top.
Heat the peanut sauce in a small saucepan until hot; add more water if it is too thick. Adjust the seasoning, and pour the sauce over the vegetables. Sprinkle the fried onions on top. Serve warm or cold.
If you want to serve hot gado-gado, it can be reheated in a microwave oven. When reheating, however, do not include the lettuce and watercress, cucumber slices, fried onions, krupuk or prawn crackers. Add these garnishes immediately before serving.
