Gado Gado

Ingredients (Serves 6-8)
3 large potatoes, boiled
250g (8oz) frsh bean sprouts
500g (1lb) green beans
3 carrots
1/2 small cabbage
1 green cucumber
small bunch watercress
3 hard boiled eggs
Peanut Sauce

Peel potatoes and cut into slices. Wash bean sprouts, pinching off any brown 'tails'. Pour boiling water over the bean sprouts, then rinse under a cold tap. Drain. String beans and cut in diagonal slices or bite-size lengths and cook in lightly salted boiling water until just tender. Beans should still be crisp to bite.

Scrub carrots and cut into thin strips, cook until tender, then drain. Slice cabbage, discarding tough centre stem. Blanch in boiling salted water for a minute or two until tender, but not limp. Drain and refesh under cold water. Score skin of cucumber with a fork and cut into very thin slices. Wash watercress and break into sprigs, discarding tough stalks. Chill until crisp.

Put watercress on a large platter and arrange the various vegetables in separate sections on top. Surround with slices of cucumber and put wedges of hard boiled egg in centre. Serve cold, accompanied by peanut sauce which is spooned over individual servings.

Taken from Betty's Kitchen