Gado-Gado is an Indonesian salad with a peanut sauce dressing that can be served as part of a “rijsttafel” (rice table, a spread of different Indonesian dishes to be eaten ‘family style’) or as a meal by itself. This version just has vegetables and eggs, but you could also add fried tofu and tempeh to add more protein and change it into a full meal. Unlike many salads, most of the vegetables in gado-gado are steamed or boiled rather than raw. Key to Gado-Gado is to use a good peanut sauce, which means home-made. The peanut sauce makes it quite rich, since the vegetables need to be coated in peanut sauce.
mixed vegetables such as Chinese cabbage, green beans, cauliflower, broccoli
bean sprouts, rinsed quickly with boiling water and drained
hard-boiled eggs, peeled and halved
krupuk (Indonesian deep-fried prawn crackers served as garnish, can be omitted)
Clean the vegetables and cut into pieces. Put in a steamer.
Steam for 5 to 8 minutes or until barely cooked.
Meanwhile, cut the cucumber into quarters lengthwise, remove seeds, and cut into 2-3 cm (1″) chunks.
Arrange the steamed vegetables on plates (or on a serving dish if you are serving this as part of a “rijsttafel”).
Sprinkle with the bean sprouts. Add the eggs.
Coat the vegetables with a generous amount of warm peanut sauce and garnish with krupuk. Serve with rice.