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home > recipes > vegetables > gado gado
This is a perfect main dish for vegetarians, with noodles, vegetables, and peanut sauce. It can be served cold as a salad. 1 small lettuce head, separated 2 large boiled potatoes, sliced 1 1/2 cups sliced green beans or long beans, parboiled 1 1/2 cups fresh bean sprouts, blanched 1 1/2 cups shredded white or Napa cabbage, blanched 2-3 medium tomatoes, cut into wedges 1 medium onion, sliced 2-3 spring onions, cut into 1-inch lengths 1 medium cucumber, sliced 2 slices pineapple, cubed 1 cup fresh herbs, such as coriander, basil, parsley 1-2 fresh red chillies, seeded and shredded 2-4 hard-boiled eggs sliced omelet peanut sauce Arrange lettuce on a platter with potato slices overlapped around the edge. Toss remaining vegetables and pineapple together until well mixed and pile into the centre of the platter. Surround with herbs and chilli shreds. Quarter the eggs and arrange on the salad; cover with omelet shreds. Chill. Pour on peanut sauce before serving.

Gado Gado


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list all recipes for VEGETABLES (485)
list all Australian/South Pacific recipes (81)
list all recipes by PHILPOT (51)


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ethnicity: australian/south pacific
recipes for vegetables
recipes by philpot
Email Address:
(posted October 24, 2008)

This is a perfect main dish for vegetarians, with
noodles, vegetables, and peanut sauce. It can be served cold as a salad.

1 small
lettuce head, separated
2 large boiled potatoes, sliced
1 1/2 cups sliced
green beans or long beans, parboiled
1 1/2 cups fresh
bean sprouts, blanched
1 1/2 cups shredded white or
Napa
cabbage, blanched
2-3 medium tomatoes, cut into wedges
1 medium
onion, sliced
2-3 spring onions, cut into 1-inch lengths
1 medium
cucumber, sliced
2 slices
pineapple, cubed
1 cup fresh
herbs, such as coriander, basil, parsley
1-2 fresh red chillies, seeded and shredded
2-4
hard-boiled
eggs
sliced omelet
peanut sauce

Arrange
lettuce on a platter with potato slices overlapped around the edge. Toss remaining vegetables and pineapple together until well mixed and pile into the centre of the platter. Surround with herbs and chilli shreds. Quarter the
eggs and arrange on the salad; cover with omelet shreds. Chill. Pour on peanut sauce before serving.


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