A traditional warm Indonesian salad (also served in Malaysia).
Serves 2.
Ingredients:
Gado Gado Sauce:
- 1/3 cup natural peanut butter, smooth or crunchy
- 4 tsp red curry paste , store bought (Maesri brand best)
- 3 tsp Kecap Manis
- 1 tsp sambal oelak or other chilli paste (adjust spiciness to taste)
- 1/2 tsp salt
- 1 large garlic clove , pressed using garlic press (~ 3/4 tsp)
- 1 1/2 tbsp lime juice
- 1/2 cup coconut milk , full fat (Ayam brand best)
- 1/2 cup water
Salad (use any combination):
- 1 bunch spinach , roots trimmed
- 4 cups beansprouts
- 200g / 7 oz potato – small halved, large peeled chopped 2 cm / 1″ cubes OR 1.5cm / 1/2″ slices
- 1 cucumber , sliced on the diagonal ( or 1/2 long cucumber ie Telegraph/English)
- 2 – 3 boiled eggs , peeled and halved
- 15 prawn crackers , optional (Note 6)
Crispy Tempeh:
- 2 tbsp vegetable or peanut oil
- 200g / 7 oz tempeh (or firm tofu, Note 7)
Garnishes:
- 1 tbsp finely chopped peanuts (highly recommended)
Directions:
GADO GADO PEANUT SAUCE:
- Mix all ingredients in a small saucepan over medium low heat.
- Bring to simmer then cook for 5 minutes, stirring regularly so the bottom doesn’t catch, until it thickens. If too thick, just add more water – should be able to drizzle it
- Taste and adjust as follows: lime for more sour, salt, sugar for sweet.
- Cover and keep warm.
BLANCHED VEGETABLES:
- Bring a saucepan of water to the boil. Add potatoes and cook for 5 minutes or until cooked through. Use a slotted spoon to transfer to colander to drain.
- Cook beansprouts for 3 minutes or until just wilted. Transfer to colander, press out excess water.
- Add spinach, push under to submerge – will instantly wilt. Remove, transfer to colander, press out excess water.
CRISPY TEMPEH OR TOFU:
- Slice into 0.75 x 5 cm / 1/3 x 2″ slices.
- Heat oil in a skillet over medium high heat. Cook tempeh 2 min on each side until deep golden and crispy. (Tofu ~ 1 1/2 min)
ASSEMBLE (Either make one platter for sharing, or individual. Vegetables and egg can be served warm or at room temp, sauce should be served warm (it thickens when cool).
- Place vegetables and tempeh on serving plate, top with egg.
- Pour sauce into serving bowl.
- Serve Gado Gado Salad with peanut sauce, peanuts for sprinkling, and prawn crackers on the side.