Name: Gado gado
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 350 gram chat potatoes, halved; 300 gram sweet potato, peeled, sliced; 200 gram green beans, trimmed; 2 cup bean sprouts, trimmed; 3 stems celery, thickly sliced; 1 carrot, finely sliced; 1 lebanese cucumber, sliced; 3 eggs, hard-boiled, peeled, halved; 250 gram can satay sauce; 1 cup crunchy peanut butter; 1/3 cup chicken stock; 2 teaspoon sambal olek; 2 clove garlic, crushed; 1 tablespoon kecap manis; 1 tablespoon lime juice

Gado gado

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

350 gram chat potatoes, halved

300 gram sweet potato, peeled, sliced

200 gram green beans, trimmed

2 cup bean sprouts, trimmed

3 stems celery, thickly sliced

1 carrot, finely sliced

1 lebanese cucumber, sliced

3 eggs, hard-boiled, peeled, halved

250 gram can satay sauce

1 cup crunchy peanut butter

1/3 cup chicken stock

2 teaspoon sambal olek

2 clove garlic, crushed

1 tablespoon kecap manis

1 tablespoon lime juice

Method

1.Place potatoes in a large saucepan and cover with cold water. Heat on high until boiling. Boil 12-15 minutes, adding sweet potato after 5 minutes of cooking. When tender, drain well and transfer to a platter.

2.Meanwhile, bring a small saucepan of water to the boil. Blanch beans 30 seconds and refresh under cold running water. Add beans to platter with sprouts, remaining vegetables and eggs.

3.In a medium saucepan, combine satay sauce, peanut butter, stock, sambal olek and garlic. Stir over a low heat until smooth. Bring to a simmer. Remove from heat. Stir kecap manis and juice through.

4.Serve as a help-yourself platter. Drizzle hot sauce over vegetables.

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