Gado Gado Salad

A light salad to balance a heavy meal.

Serves 4 to 6  Prep Time 10 minutes  Total Cooking Time 20 minutes

1 teaspoon salt
1 wedge of ginger, peeled
2 cups bean sprouts or togue, cleaned and drained
2 bundles long beans or sitaw, cut into 2-inch sections
1/2 head of cabbage, chopped into
2-inch wedges
2 bundles of bok choy or pechay, cleaned and chopped
bottled satay sauce
dash of chili oil

1  Fill a large pot halfway with water, salt, and ginger. Bring to a boil then reduce to medium heat.

2  With the water at a gentle boil, add and remove each bunch of vegetables one by one. It will take 2 to 4 minutes to cook each vegetable group, but use your eyes to guide you as well. Once the vegetables appear brightly colored, give it an extra minute to cook, then drain and refresh it with cold water. Set aside to drain and cool.

3  Once cooled, arrange equal amounts of each semi-cooked vegetable in shallow bowls, garnish with any of the optional toppings, and serve with the satay sauce as dressing.

Photography by Miguel Nacianceno │ Food Styling by Bel Alvarez

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