I brought a big pot of water to the boil, and dealt with all the veggies seperately, dropping them in, bringing them back to the boil and then cooking for a minute or two before removing them with a slotted spoon. I also cut a carrot into "flowers". I served the sauce seperately, so a very health concious friend could use it or not! We had pork satay, and I used the sauce from that for both dishes.
My husband and I lived in Malaysia for 4 years and became WELL acquainted with the local food. We loved Gado-Gado which is Indonesian but the Malay love it also and it is seen on many restaurant menus throughout the country. Southeast Asians normally peel their cucumbers but since we hae returned to living in the states I DON'T, not only because of the nutrient value, but also it adds color to the salad. I also add shredded carrots to the salad for the same reason but keep the rest of the veggies most like how it was served in Malaysia and Indonesia. <3 The secret to having the BEST Gado-Gado is the fresh peanut sauce that is used as the dressing. If making it fresh isn't your thing, try using Bangkok Padang Peanut Sauce found in your local Safeway store in the Ethic region. It's the most like the Indonesian/Malay sauce served with this salad. MOST recipes in Malaysia include Tofu cut into small cubes, dusted in cornstarch and fried up in a wok and then added on top of the salad just before serving. It's wonderful!! Thanks for this recipe Carol H!
I love Gado-Gado and this is a very good recipe. I sometimes put the salad on a bed of Watrecress (when available) Thanks Carol