Gado-Gado salad

Ingredients for Gado-Gado salad

Instructions for Gado-Gado salad

To prepare the Gado-Gado salad recipe, please follow these instructions:

Free the white cabbage for outer, coarse leaves and walking stick, rinse it and cut it into thin strips. The spinach peeled and rinsed. Bean sprouts washed and made draining.

Blanch cabbage, spinach and bean sprouts individually in boiling water for 3 minutes. Boil the potatoes with the skin on, arrow them and cut them into thin slices. Corn kernels made draining. The hard-boiled, peeled egg is split into six parts.

Gado-peanut sauce
Bring the water to a boil in a saucepan, then reduce the heat. Peanut paste is stirred into the water, and we must continue to stir until you get a thick sauce (of texture rather like a pandekagedej). Season with sambal olek, salt, sugar and lemon juice.

Just before the server no one accepted the vegetables in an earthenware bowl, and mix well with the 2/3 of the sauce, and then the mixture is served on a large platter. Garner with crumbled soy Quark, potato slices and egg both. Pour rest of sauce over and sprinkle with the Roasted Onion.

Tips:
The salad should first be mixed just before serving, otherwise it will be for the water. You can use all sorts of different vegetables to a Gado-Gado salad, for example, can also be used cucumber, green beans, peas, carrots or iceberg lettuce.