Gado Gado

Ingredients

• 10-15 string beans (chavli) cut into1 inch pieces
• 10-15 spinach leaves
• ¼ small cabbage, shredded
• 1 medium carrot, peeled and cut into 1 inch long pieces
• 1 cup bean sprouts
• Oil to deep fry
• 100 grams tofu 
• 1 shallot, chopped
• 4 eggs

• ½ kg peanuts
• 4 garlic cloves
• 10 bird’s eye chillies
• 3 inch kencur piece  
• 3 kaffir lime leaves  
• 2 shallots, roughly chopped
• ½ cup sweet soy sauce
• Salt to taste
• 1 tbsp lemon juice

Method 

1. Blanch the beans, spinach, cabbage, carrot and bean sprouts separately.  Drain 
2. and keep aside.
3. Heat sufficient oil in a deep pan and fry the tofu.  Drain and slice.  In the same oil fry the chopped shallots.  Drain and keep aside.  Deep-fry the peanuts in the same oil.  Drain and keep aside. 
4. Hard boil the eggs.  Peel and cut into wedges.
5. Grind together peanuts, garlic, bird’s eye chillies and kencur into a coarse paste.
6. Mix together the ground paste, kaffir lime leaves, shallots, sweet soy sauce, salt and six cups of water and simmer over low heat, stirring continuously, for one hour.
7. Add lemon juice and the fried shallots, just before use.   Keep aside some fried shallots for garnishing.
8. Mix all the prepared vegetables on a plate. Pour the sauce, as required, over vegetables. 
9. Garnish with fried tofu slices and egg wedges.  Sprinkle the remaining fried shallots and serve.  

Nutrition Info