Gado gado
Rich in protein from the eggs, beta-carotene from the carrots and sweet potato and vitamin C from the cabbage, gado gado is a nutritious adventure for toddlers.
Ingredients
3 eggs
2 orange sweet potatoes, cut into 1 cm (1/2 inch) thick slices
2 potatoes, halved and cut into 1 cm (1/2 inch) thick slices
125 g (4 1/2 oz) baby (pattypan) squash, halved
250 g (9 oz) cabbage, cut into large pieces
2 carrots, cut into 1 cm (1/2 inch) thick strips
1 cucumber
125 g (4 1/2 oz/1 1/3 cups) fresh bean sprouts, tails removed
Method
Step 1
Put the eggs in a saucepan with cold water to cover. Bring to the
Step 2
boil, reduce to a simmer and cook for 10 minutes; stir the water during the first few minutes to centre the yolk. Drain and cool under cold water.
Step 3
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 minutes; the squash 1 minute; the carrots 2 minutes; and the cabbage 2 minutes. 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.
Step 4
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.
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