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Vegan East Asian Recipes
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Gado-Gado 2 (Malay Vegetable Salad)
Irene-Anne Monteiro - Singapore

This is an ideal salad for vegetarians.
There are many vegans and lacto-vegans here, we are multireligious and multiracial.
I am myself a Christan of Portuguese/British descent, I was trained at a UK university in Food and Nutrition (Tropical& Western Nutrition).
I also worked in K St NW Washington DC, my late father served as an ambasaador there. SALAD

  • 6 long beans (2 inch lengths)
  • 1 small cut bean sprouts (tailed, washed, served raw)
  • 2 pcs. tempeh (lightly fried, drained)
  • 2 pcs. firm/hard tofu (tahu) (cubed, deepfried, drained.)
  • 6 French beans (sliced)
  • 2 small potatoes (boiled, cubed)
  • 3 cabbage leaves (torn)
Sauce:
  • 300g roasted peanuts
  • 1 tablespoon sweet,dark soya sauce or molasses
  • 1/2 teaspoon chillie powder (optional)
  • 1 cup water (approximately)
NB Sauce must be thick so add water gradually.

1.Boil potatoes,cool and cube them.
2.Prepare other vegetables except beansprouts.
3.Steam vegetables,drain and cool.
4.Blend sauce ingredients,add water,adjust seasoning.
5.Arrange salad ingredients on a plate and pour over peanut sauce.
6.Serve immediately as sauce turns "runny" if kept too long.