Gado-gado - Olive Oils from Spain

Gado-gado recipe

Put the eggs in a saucepan of cold water and bring to a boil. Cook for 10 minutes, then plunge eggs into cold water to cool. Shell the eggs then cut them in half lengtwise.
Combine the remaing salad ingredients except the shrimp crackers in a bowl. Add the egg halves.
Put all of the dressing ingredients into a saucepan and heat gently, stirring until combined. Drizzle the dressing over the salad and then mix well. Serve immediately and then top with 4 schrimp crackers per salad.

We recommend you serve this recipe with Blood Orange and Rosemary Chiffon Cake which is also made using Olive Oils from Spain.

30 min

Easy

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4 eggs
400g firm silken tofu, fried in Extra Virgin Olive Oil from Spain (or extra light olive oils from Spain available in Asian market)
Soy sprouts
1/2 cucumber, peeled julienned
1/2 green bell pepper, cored seede cut into rings
16 shrimp crackers (garnish)