Gado Gado

serving suggestion

Gado Gado

  • Ingredients

    90g green beans cut into 4-cm pieces 
    55g shredded cabbage 
    230g bean sprouts 
    45g water spinach 
    45g amaranth leaves (Chinese spinach) 
    1 large (285g) potato, boiled, cubed 
    2 pieces (85g) fried tofu, 5-cm squares each 
    1 thinly sliced medium-sized fresh cucumber (240g) 
    1 hard-boiled egg (50g), cut into quarters 
    1 large tomato (275g), sliced 

    For dressing:
    255g SKIPPY® Smooth Peanut Butter 
    1 tablespoon grated fresh ginger 
    1 clove of garlic, crushed 
    1 tablespoon brown sugar 
    360 ml hot water 
    4 teaspoons cider vinegar 
    2 teaspoons soy sauce 
    1 teaspoon chilli flakes 
  • Instruction

    1. Mix the dressing ingredients together in a bowl. Set aside.
    2. In a large pot bring 2 litres of water to the boil. Blanch lightly and strain the green beans, cabbage, bean sprouts, water spinach and amaranth leaves. 
    3. Slice the cucumber, hard-boiled egg and tomato.
    4. Place the blanched vegetables in a large bowl. Arrange the potatoes, tofu, tomatoes, cucumber and egg on top.
    5. Drizzle with dressing.

    This recipe serves 2.