Gado-Gado with Peanut Dressing

INGREDIENTS

• 300g Broccoli
• 200g Green Bean
• 100g Carrot
• 1 Cucumber
• 100g Bean Sprout
• 100g Cabbage
• 2 Egg
• 120g Peanut
• 2 tsp Garlic Paste
• 1 Chilli
• 4 tbsp Lime Juice
• 2 tbsp Soy Sauce
• 2 tsp Palm Sugar
• 2 tbsp Cooking Oil
• 1 tsp Salt

STEPS

1. 1

   Put the eggs in a saucepan, cover with cold water, and bring to a boil. Boil for 9 minutes, then cool in cold water, peel, and halve.

   ⏱ 9 min

2. 2

   Bring a large saucepan of salted water to a boil. Blanch 300g of broccoli (cut into florets), 200g of green bean (trimmed), and 100g of carrot (cut into thin batons) for 3 minutes, until bright and just tender. Transfer to cold water, then drain well.

   ⏱ 3 min

3. 3

   Blanch 100g of bean sprout for 30 seconds, drain, and cool. Arrange the blanched vegetables with 100g of cabbage (finely shredded), 1 cucumber (sliced), and the egg halves on a platter.

   ⏱ 1 min

4. 4

   Toast 120g of peanut in a dry frying pan over medium heat for 3 to 4 minutes, shaking often, until fragrant and lightly golden. Cool, then crush finely.

   ⏱ 3 min

5. 5

   Heat 2 tbsp of cooking oil in the same pan over low heat. Add 2 tsp of garlic paste and 1 chilli (finely chopped), and fry for 1 minute until fragrant. Stir in the crushed peanuts, 2 tbsp of soy sauce, 4 tbsp of lime juice, 2 tsp of palm sugar, 1 tsp of salt, and 3 tablespoons of water. Simmer for 4 minutes, stirring, until thick and pourable.

   ⏱ 4 min

6. 6

   Taste the peanut dressing and adjust the balance with a little extra lime juice, soy sauce, or salt if needed. Spoon it over the vegetable platter and serve warm or at room temperature.