Chinese Cooked Vegetable Gado-Gado

Instead of putting everything on a large platter, you can serve individual servings of this salad. It is a perfect recipe for lunchtime or informal gatherings.


serves 6
225 g (8 oz) waxy potatoes, cooked
450 g (1 lb) mixed cabbage, spinach and beansprouts, in equal proportions, rinsed and shredded
cucumber, cut in wedges, salted and set aside for 15 minutes
2 - 3 eggs, hard-boiled and shelled
115 g (4 oz) fresh bean curd
oil for frying
6 - 8 large prawn crackers
lemon juice
Deep-fried Onions, to garnish
Peanut Sauce, see Vegetable Salad with Hot Peanut Sauce


1. Cube the potatoes and set aside. Bring a large pan of salted water to the boil. Plunge one type of raw vegetable at a time into the pan for just a few seconds to blanch. Lift out the vegetables with a large draining spoon or sieve and run under very cold water. Or plunge them into iced water and leave for 2 minutes. Drain thoroughly. Blanch all the vegetables, except the cucumber, in this way.

2. Rinse the cucumber pieces and drain them well. Cut the eggs in quarters. Cut the bean curd into cubes.

3. Fry the bean curd in hot oil in a wok until crisp on both sides. Lift out and drain on kitchen paper.

4. Add more oil to the pan and then I deep-fry the Prawn Crackers one or two at a time. Reserve them on a tray lined with kitchen paper.

5. Arrange all the cooked vegetables attractively on a platter, with the cucumber, hard-boiled eggs and bean curd. Scatter with the lemon juice and Deep-fried Onions at the last minute.

6. Serve with the prepared Peanut Sauce and hand round the fried Prawn Crackers separately.

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