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    WORLD RECIPES - Gado-Gado

Source Country: Indonesia
Preparation Time: 30 minutes
Cook Time: 15 minutes

3 large potatoes
8 oz fresh bean sprouts
1 lb green beans
3 carrots
½ small cabbage
1 green cucumber
3 hard boiled eggs

3 cups deep fried peanuts
4 cloves garlic peeled and bruised
12 bird’s eye chilies, sliced
3 inches galangal, peeled and chopped
3 kaffir lime leaves
½ cup sweet soy sauce
2 teaspoon salt
6 cups water
1 tablespoon lime juice


  1. Boil the potatoes until firm and tender, then drain  and divide between four serving bowls
  2. Blanch the beansprouts for 10 seconds, remove and plunge them briefly into ice cold water. Repeat for the cabbage
  3. Drain both well and divide between each bowl
  4. Drain both well and divide between each bowl
  5. Cut long beans to finger lengths then boil until tender and place in e ach bowl
  6. Heat the oil in a pan or wok and fry the tempeh on both sides until brown
  7. Remove and drain on kitchen towel, cube then place in each bowl
  8. Pat the beancurd dry with paper towel and fry in the oil until brown on both sides
  9. Remove and cut into cubes and divide between the four bowls
  10. Divide the remaining vegetables into each bowl and top with half an egg
  11. Prepare the dressing and pour over the vegetables
  12. Garnish with the prawn cracker


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