Gado Gado Salad

Hey me hearties!

Right, so it has been one helluva long time since last we spoke, but don't worry - my Laptop just decided to not let me og on the internet anymore. But after 8 years' service, I can't say I blame my good ol' Toshiba. I have now let it retire, and got a brand spanking new one, and thus random capital letters due to the Laptop not knowing when to add them... not entirely sure what is up With that! Any clue how to fix it?

Anyway - let's talk Food! It has been way too long!
And why not enjoy the remaining European Summer With something light... For vegan - just substitute the honey With agave or Maple syrup, or a teaspoon of Brown sugar, and the eggs for a double portion of sauce, as it is packed With good stuff!

Gado Gado Salad
(Serves 1, easily doubled, trebbled, or howevermany'ed)

To dip:
1/2 red pepper, sliced
1/3 cucumber, cut into dipping sticks
2 carrots, cut into sticks
1/2 avocado, sliced (optional)
2 boiled eggs (optional)

For the Gado Gado Sauce (this is the stuff you might want to make a double portion of!):
1 tbsp crunchy peanut butter
2 tsp chilli oil (or oil + 1/3 chilli deseeded and finely chopped)
Juice of 1/2 lime
1-2 tbsp soy sauce
1/2 tbsp honey (or agave, Maple syrup, Brown sugar)

- Simply start by preparing all the vegetables and boiling the eggs (if using), and plate up!

- Now, in a small sauce pan, heat the oil and chilli along With the peanut butter, soy sauce and honey (sugar or syrup) over medium low heat and stir constantly until just heated through.

- Place the dip in a small seerving dish and serve With vegetable cruditês for dipping along With the eggs, and enjoy!

Have you tried gado gado dipping sauce before?

I hope you are well, and have a great weekend ahead of you! Any plans?


Original Source:
Hamlyn - Budget Meals, p. 86

- Jules