Gado Gado - Indonesian Salad
14 ounces firm beancurd aka tofu
1 tablespoon peanut or canola oil
1 small cabbage , chopped coarsley and steamed
1/2 pound string beans, haved and steamed
1 bunch watercress, par boiled
1 cauliflower, cut into large pieces and steamed
1 pound bean sprouts, scalded
1 cucumber, peeled and sliced
4 eggs, hard boiled, shelled and cut into quarters
slice beancurt in half inch slices and sauté in oil until golden.
Drain on paper towel.
In a large (preferably stainless steel) bowl mix all vegetables (except cucumber)and tofu.
Transfer to serving platter and garnish with cucumber slices and egg wedges.
Serve with Gado-gado Saus Kacang.
Pairs Well With
One of the differences between the way Americans and Europeans eat compared to the people from South East Asia, that in South East Asia the salads are not served before the main course, but actually is part of the main course.