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gado_gad.o02
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1995-09-27
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Newsgroups: rec.food.recipes,rec.food.cooking
From: Ms Flora Bay <florabay@technet.sg>
Subject: Gado Gado
Message-ID: <Pine.OSF.3.90.941206074648.31409A-100000@einstein.technet.sg>
Date: Tue, 6 Dec 1994 00:03:02 GMT
Someone asked recently for a recipe for Gado Gado. This one is taken from
"Oriental Snacks and Appetizers" by Jacki Passmore. I have tried it out &
it is pretty good.
Ingredients:
1/2 medium lettuce
2 large cooked potatoes, sliced
1 1/2 cups (6oz) cooked green beans, sliced
1 1/2 cups (6oz) shredded cabbage, blanched
1 1/2 cups (6oz) fresh bean sprouts, blanched
3 tomatoes, sliced
4 hard boiled eggs, sliced
1 medium onion, cut into rings
2 green onions (scallions), chopped (optional)
1-2 fresh red chillies, seeded and shreddee
fresh coriander, basil, mint or parsley
2 teaspoons vegetable oil
1 egg, beaten
1/4 teaspoon salt
pineapple chunks
Shrimp crisps
Peanut Sauce:
1 tablespoon thick soy sauce
1 teaspoon lemon juice
4 tablespoons crunchy peanut butter
1 teaspoon chilli powder
1/2 teaspoon salt
2 teaspoons sugar
3/4 cup (6 fl oz) thick coconut milk
2-3 tablespoons vegetable oil
Line a salad bowl with the lettuce leaves and arrange the potato, beans,
cabbage and bean sprouts on top. Surround with alternate slices of tomato
and hard boiled egg and arrange onion rings, chopped green onion if used
and shredded chilli on top. Add the fresh herbs.
Heat an omelette pan and add vegetable oil, then spread over and wipe
out. Beat the egg with the salt and pour into pan, spreading thinly
across the bottom. Cook until firm then remove and leave to cool. Cut
into thin shreds and pile in the centre of the salad. Decorate with
pineapple chunks and shrimp crisps.
Mix the sauce ingredients in a small saucepan and bring to the boil.
Leave to cool. Serve separately to pour over the salad at the table.
PS: You might have to adjust the amount of chilli you want if you are not
used to the spicy foods. Enjoy!!