3 medium potatoes, boiled and sliced
1 carrot, thinly sliced and boiled for 2 mins and drained
1/2 cucumber, sliced thinly
1/2 cup bean sprout, boiled for 3 mins and drained
1 1/2 cup shredded cabbage, boiled for 2 mins & drained.
1 cup long bean, boiled for 5 mins & drained
1 egg, hard boiled and cut into half
8 tbs peanut butter cream, boiled with 1 cup water, add brown sugar, salt and chili to taste and stir until boiling and in creamy texture.
In a large serving bowl or on a platter, arrange the vegetables in layers as follows:
Potatoes on the bottom, then the cabbage, carrots, bean sprouts, long beans, cucumber, fried tofu and egg.
Pour the warm Peanut Sauce over the salad
Additonal if you can find tempe, thinly sliced and fried until crispy and put on top of gado gado.
Serve at room temperature.
150g unsalted butter
50g maple syrup
125g brown sugar
10g vanilla essence
175g wholemeal flour
50g grounded almond
2g bakig soda
5g baking powder
pinch of salt
100g grated carrot
50g finely chopped walnut
200g cream cheese
50g unsalted covertures' chocolate
100g icing sugar
1. Melt A on double boiler.
2. Add B and stir till well-combined.
3. Gently fold in C and D; mix thoroughly.
4. Pour it into a greased and lined 9' baking tin. Bake at 170C for about 35mins.
5. Set aside till slightly cool in the tin before inverting onto a wire rack. Leave to cool
6. Whip E till smooth and spread on the cake.
7. Decorate as desired.
The cake must be kept in the refrigerator all the time. It can last up to 3 days.
Recipe from Chocoloate Love by Elisabeth Siahaja