Gado-Gado

Prep time : 20 mins
Cooking time : 20 mins
Serves : 6

Ingredients :
3 eggs
2 orange sweet potatoes, cut into 1 cm thick slices
2 potatoes, halved and cut into 1cm thick slices
125g baby squash, halved
250g cabbage, cut into large pieces
2 carrots, cut into 1cm thick strips
1 cucumber
125g fresh bean sprouts, tails removed

Method:
Put the eggs in a saucepan with cold water to cover.

Bring to the boil, reduce to a simmer and cook for 10 mins; stir the water during the first few mins to centre the yolk.

Drain and cool under cool water.

Bring a large saucepan of water to the boil.

Blanch each type of vegetable separately in the boiling water; they must be firm and not overcooked.

The sweet potato and potato will each need about 8-10 mins; the squash 1 min; the carrots 2 mins, and the cabbage 2 mins.

Remove the vegetables from the water with a slotted spoon and plunge into a bowl of iced water to stop the cooking process and set the colour.

Drain the vegetables from the iced water and dry briefly on paper towels.

Shell the boiled eggs and cut them into quarters.

Slice the cucumber into thin strips.

Arrange all the vegetables in decorative groups and garnish with the sliced eggs and bean sprouts. Top with peanut sauce (see below).

Peanut Sauce
Heat 1 tablespoon oil in a saucepan and cook 1 finely chopped small onion for 5 mins over low heat, or until soft and lightly golden.

Add 125g smooth peanut butter, 185ml coconut milk, 1 tablespoon lemon juice, 1 tablespoon salt-reduced dark soy sauce and 60ml water, and stir well.

Bring to the boil, stirring constantly, then reduce the heat and simmer for 5 mins, or until the sauce has reduced and thickened.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd