INGREDIENTS

• 150 grams bean sprouts
• 100 grams cucumbers, sliced
• 100 grams snow peas
• 100 grams tomatoes, chopped
• 150 grams green beans, sliced
• 100 grams spinach, chopped
• 100 grams broccoli, chopped
• 100 grams cabbage, chopped
• 100 grams carrot, diced
• 150 grams boiled potato, diced
• 100 grams tofu, diced, or 100 grams fried tempeh, chopped
• 3 hard-boiled eggs, sliced
• Fried krupuk (prawn crackers)
• Peanut sauce

Method:

• Arrange vegetables (except tomatoes and cucumbers) on a serving plate in layers or in a random mixture. Top with bean sprouts, fried tempeh or tofu, and eggs.
• Pour the peanut sauce over the vegetable platter.
• For a warm gado-gado, the platter may be heated gently in a warm oven for a short time before serving, although many people prefer gado-gado as a cool salad.
• To serve, garnish the dish with fried krupuk, tomatoes, and cucumber.
  

Hint: The hard vegetables may be partly boiled or steamed or may be left raw if preferred.