HOW TO MAKE GADO-GADO

INGREDIENTS :
• 500g cabbage shredded blanched and refreshed in cold water
• 500g bean sprouts blanched and refreshed
• 250g green beans trimmed blanched and refreshed
• 6 small cooked new potatoes sliced or chopped into quarters
• 1/3 cucumber sliced
• 3 eggs hard boiled shelled and sliced or cut into small wedges prawn crackers (optional)

THE SAUCE :
• 1 tbspn vegetable oil
• 1 onion chopped
• 1 large clove garlic crushed
• rounded tsp chilli powder
• grated rind of 1/2 lemon
• 1 tbspn lemon juice
• 1 tbspn brown sugar
• 1 tbspn soy sauce
• 3/4 tspn salt
• 175ml coconut cream
• 4 rounded tbspn smooth peanut butter
• 125ml water

DIRECTIONS :
To make the sauce heat the oil in a saucepan and cook the onion and the garlic until transparent.
Add the remaining sauce ingredients.
Simmer gently for 15 min stirring frequently with a wooden spoon and making sure the peanut butter has dissolved.
Cool then add more water to produce a double cream consistency.
To serve arrange all the salad ingredients attractively in layers on a serving dish or on 6 small plates and spoon the sauce over.
This fabulous sauce from Indonesia can be used to dress whatever salad ingredients you have to hand. Just remember to add variety of colour flavour and texture.