There are times when you are not that hungry, but you need some sustenance to keep going. Salad may be one of the options when this happens. Toss some greens, tomatoes and cucumber, topped with mayonnaise, and you are set to go. It is very healthy and not too heavy on the tummy.
But having the same salad over and over again can be quite boring. Sometimes it needs some tweaking. Try Gado-Gado, a salad that is usually served in Indonesia restaurants. It makes an interesting alternative to your usual salad.
3 hard boiled eggs, peeled and sliced
¾ cup cabbage, shredded
¾ cup green beans, sliced
¾ cup carrots, sliced
¾ cup cauliflower, chopped
½ cup mung bean sprouts
1/3 cup snow peas
½ cucumber, sliced
2 red potatoes, cut into wedges
¾ cup to 1 cup coconut milk (depending on whether you want thick or thin sauce)
½ cup chunky peanut butter
1 teaspoon red curry paste of chili paste (you can also try Tabasco sauce)
1 tablespoon brown sugar
1 tablespoon lime juice
2 teaspoon fish sauce (you can substitute 1 tablespoon soy sauce)
Wash all the vegetables. Except for the eggs and cucumber, blanch the vegetables in a large pot of boiling water. However, if you are pressed for time, you can serve them raw except for potato, which has to be boiled.
To keep the vegetables nicely crisp and not limp, just put them briefly into the boiling water and then plunge into cold water. Then, arrange the vegetables on a serving platter. Top with eggs.
For the dressing, bring coconut milk to a boil in a small saucepan. Stir in the remaining ingredients and simmer for five minutes, or until the peanut butter has melted and the mixture thickened.