Fruit and Raw Vegetable Gado-Gado

A banana leaf, which can be bought from Asian stores, can be used instead of the mixed salad leaves to line the platter for a special occasion.
Ingredients
  • ½ cucumber
  • 2 pears (not too ripe) or 175g / 6oz wedge of yam bean
  • 1-2 eating apples
  • juice of ½ lemon
  • mixed salad leaves
  • 6 small tomatoes, cut in wedges
  • 3 slices fresh pineapple, cored and cut in wedges
  • 3 eggs, hard-boiled and shelled 
  • 175g / 6oz egg noodles, cooked, cooled and chopped
  • deep-fried onions, to garnish

For the peanut sauce:

  • 2-4 fresh red chillies, seeded and ground, or 15ml / 1 tbsp chilli sambal
  • 300ml / ½ pint / 1¼ cups coconut milk
  • 350g / 12oz / 1¼ cups crunchy peanut butter
  • 15ml / 1 tbsp dark soy sauce or dark brown sugar
  • 5ml / 1 tsp tamarind pulp, soaked in 45ml / 3 tbsp warm water
  • coarsely crushed peanuts
  • salt
Preparation
Step 1
Step 2
Step 3
  1. Make the peanut sauce. Put the ground chillies or chilli sambal in a pan. Pour in the coconut milk, then stir in the peanut butter. Heat gently, stirring, until well blended.
  2. Simmer gently until the sauce thickens, then stir in the soy sauce or sugar. Strain in the tamarind juice, add salt to taste and stir well. Spoon into a bowl and sprinkle with a few coarsely crushed peanuts.
  3. To make the salad, core the cucumber and peel the pears or yam bean. Cut them into matchsticks. Finely shred the apples and sprinkle them with the lemon juice. Spread a bed of lettuce leaves on a flat platter, then pile the fruit and vegetables on top.
  4. Add the sliced or quartered hard-boiled eggs, the chopped noodles and the deep-fried onions. Serve at once, with the sauce.

VARIATION

Quail's eggs can be used instead of normal eggs and look very attractive in this dish. Hard boil for 3 minutes and halve or leave whole.

Serves 6.

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