Sandwich bread, table rolls, baguettes, English muffins, etc.
Wrap the kabocha squash in cling film, and microwave for about 2 minutes at 500 W. Cut into 5 mm slices.
De-grease the atsuage (briskly pour hot water and pat dry), grill or bake in a toaster oven until brown, cut in half lengthwise, then cut into 5 mm slices.
Slice the boiled eggs into about 5 mm thick rounds, and cut the cucumber diagonally into 3 mm slices.
Roughly chop the peanuts.
Combine the Gado-Gado sauce ingredients, and mix well.
Cut bread of your choice into your desired sizes. You can use them as they are, or lightly toast them.
Serve Step 1, Step 2, Step 3 on a platter, and serve with Step 4 and Step 5.
Add any toppings you like on top of your bread from Step 6, sprinkle with the sauce from Step 5 and peanuts from Step 4. You can make sandwiches like this photo, or you can fill hot dog rolls with the toppings from Step 7.
Story Behind this Recipe
My family loves this Indonesian 'Gado-Gado' salad We often eat it with bread, and they go really well together!
Adjust the cooking time for kabocha squash. Using unsweetened peanut butter instead of white sesame paste gives the Gado-Gado sauce an even more authentic flavor. I uploaded this recipe with the simple version of Gado-Gado sauce, but adding finely chopped ginger and green onions gives more flavors and richness to the sauce.