Indonesian, Salad

Indonesian salad

This is my version of the Indonesian salad gado-gado. It consists of a great mix of tasty ingredients, lime and coconut-flavored noodles with stir-fried vegetables, crispy fresh vegetables, eggs and peanuts, which gives new taste sensation in every bite! I also like the contrasts between the soft and crispy and the hot and cold ingredients.

Serves 6

2 onions, sliced
1 carrot, cut into sticks
1 parsnip, cut into sticks
200 g glass noodles
400 g coconut milk
2 tbsp lime juice
0.5 dl soy sauce
2 garlic cloves, crushed
1 tbsp fresh ginger, grated
0.5 tsp cayenne pepper
150 g leaf salad
1 cucumber
130 g alfaalfa sprouts
4 eggs
3 dl peanuts, roasted, salted and roughly chopped
Oil for frying

Cook the noodles according to the instructions on the package. Boil the eggs for about 8 minutes and cut them into wedges. Heat oil in a pan and fry the onions, parsnips and carrots for 5 minutes. Add the noodles, garlic and ginger and fry another couple of minutes. Add the coconut milk, lime juice, soy sauce and cayenne pepper and stir until all ingredients become warm. Serve the noodles together with leaf lettuce, cucumber, sprouts and egg wedges and sprinkle with chopped peanuts.

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