Indonesian for comfort food, gado gado is a staple throughout the country, with each region offering their own twist to the recipe. Add some chillies to the peanut sauce if you like things spicy.
2 small carrots, diagonally sliced
85 g (3 oz) green beans, trimmed
125 g (4 oz) Chinese cabbage, cut into wedges
2 small boiling (waxy) potatoes, such as desiree, scrubbed and cut into quarters
50 g (1 3/4 oz) bean sprouts, trimmed
2 hard-boiled eggs, quartered
1 tablespoon vegetable oil
2 tablespoons chopped onion
2 tablespoons crunchy peanut butter
1/3 cup (80 ml) coconut milk
2 teaspoons kecap manis
Bring a saucepan of water to a boil over high heat. Add the carrots and cook for 4 minutes, until just tender. Using a slotted spoon, remove the carrots and refresh under cold water.
Blanch the beans and Chinese cabbage in the boiling water for 2 minutes, then remove with a slotted spoon and refresh under cold running water or in a bowl of cold water. Add the potatoes to the boiling water. Cook for 8 minutes, until tender, then drain.
Meanwhile, make the peanut sauce. Heat oil in a small saucepan over medium heat. Add onion and cook, stirring, for 2 minutes, or until softened. Stir in peanut butter, coconut milk and kecap manis. Cook, stirring, for a further 2–3 minutes, or until thickened.
Arrange the vegetables, bean sprouts and eggs on a serving plate. Serve drizzled with the peanut sauce.
Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.
Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.