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Gado Gado

Categories: Entertaining, Spicy
Type: Salads

Vegetables, eggs, and seasonings combine together perfectly in this quick and easy dish.

Prep Time: 30M

Cooking Time: 20M

Serves: Serves 8


  • 4 ears of corn
  • sea salt
  • 12oz (350g) green beans, trimmed
  • 11/4lb (550g) potatoes, unpeeled
  • 1lb (450g) roasted peanuts
  • 4 garlic cloves
  • 3 fresh red chiles, seeded
  • sea salt and freshly ground black pepper
  • 2 tsp demerara sugar
  • juice of 1 lime
  • 4 carrots, finely sliced
  • 7oz (200g) bean sprouts
  • half a cucumber, chopped into bite-size pieces
  • 6 eggs, hard-boiled, shelled, and quartered
  • handful of fresh cilantro, chopped
Gado Gado photo

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  1. Cook the corn in a large pot of salted boiling water for 15-20 minutes, or until soft. Add the green beans for the last 5 minutes of cooking. Drain, slice the ears of corn into rings, and place in a shallow serving bowl. Meanwhile, cook the potatoes in a pot of salted boiling water for 15 minutes, or until just beginning to soften. Drain and set aside. When the potatoes cool, slice and add to the corn and beans.
  2. Pulse the peanuts, garlic, and chiles in a food processor until finely ground. Season. Add a little water and process again into paste. Add the sugar and lime juice, and pulse again, adding more water if needed. The paste should be smooth but not runny.
  3. Add the carrots, bean sprouts, and cucumber to the cooked vegetables, then pour in the sauce and toss to combine. Top with the hard-boiled eggs and cilantro leaves and serve.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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