Gado Gado

Ingredients

• Mung beans -- 1 cup
• Carrots, peeled and sliced into rounds -- 2
• Green beans, cut into 2-inch lengths -- 1 cup
• Potatoes, peeled and cubed -- 2
• Romaine lettuce, outer leaves kept whole, remainder shredded -- 2 cups
• Cucumbers, peeled, seeds removed, cut into half moons -- 1
• Tomatoes, cut into wedges -- 2 or 3
• Hard-boiled eggs, cut into wedges -- 2 or 3
• Sambal kacang (peanut sauce) -- 1 recipe
• Krupuk (shrimp crackers) (optional) -- 10 to 12

Method

1. Bring a large pot of salted water to a boil. Have another large pot of cold water close by. Add the sprouts and boil them for 10 to 15 seconds. Remove the sprouts from the water with a slotted spoon and plunge them into the cold water. Drain and set aside.
2. Repeat this process, one ingredient at a time, with the carrots, green beans and potatoes, letting each ingredient boil long enough to cook through but still retain a pleasant bite.
3. Lay the outer whole leaves of the Romaine lettuce on a large platter to form a base for the salad. Spread the shredded lettuce over the base.
4. Layer the blanched, drained vegetables over the shredded lettuce. Garnish the platter with the cucumbers wedges, tomatoes, egg wedges and krupuk crackers.
5. Pour the sambal kacang over the vegetables and serve.

Gado Gado Variations

• Serving Variations: The vegetables can be all mixed together or even served in separate little piles. The sauce can likewise be poured over all, mixed in or served in a bowl on the side for individual diners to dip into as they like. Gado gado is usually served cold or at room temperature, but it is sometimes heated a little in an oven before serving.
• Vegetables for Gado Gado: The vegetables listed above are those most commonly used for gado gado, but you can use whatever you like. Other common additions: cauliflower; snow peas, spinach or other greens, cubed and fried tofu or tempeh. Firmer vegetables are usually blanched or steamed, but they can also be served raw.
• Garnishes: Garnish with toasted sesame seeds or fried onions if you like.
• Pasembor (Malaysia): A very similar salad served in Malaysia. It usually includes shredded turnip and either fish or shrimp fritters.