Indonesian Gado Gado Salad
Peanut Sauce (makes 1 ½ cups)
1 cup (260g) crunchy peanut butter
270ml can coconut milk
2 tbsp kecap manis
1 clove garlic, crushed
1-2 tsp sambal oelek
1 tsp salt
1 tbsp lime juice
4 (250g) baby chat potatoes, halved
150g green beans, tailed
1 tbsp vegetable oil
200g firm tofu, cut into thick slices
1 cup (50g) bean sprouts
1 Lebanese cucumber, sliced diagonally
¼ small (250g) red cabbage, finely shaved
2 red radishes, thinly sliced
Garnish with chopped peanuts and serve with lime wedges and prawn crackers (optional)
- Place peanut butter and coconut milk into a saucepan and heat over low heat until smooth and well combined. Stir in remaining ingredients and heat for 1 minute. Set aside to keep warm.
- Place eggs in a large saucepan and just cover with water. Bring to a boil over high heat; once the water reaches a rolling boil cook for another 6 minutes. Use a slotted spoon to remove eggs. Plunge immediately into a bowl of ice-cold water or run under cold water until cool enough to handle. Peel and refrigerate.
- Place potatoes into same saucepan and add more water to cover. Cook for 15 min or until tender. In the last 3 minutes of cooking, add beans. Drain and refresh with cold water. Set aside
- Heat half the oil in a non-stick frying pan over medium high heat. Pat dry tofu and cook 1 minute each side or until golden and crisp. Drain on paper towel.
- Arrange potatoes, green beans, tofu, sprouts, cucumber, red cabbage and radish onto a large platter. Drizzle over some of the peanut sauce and serve the remaining in a bowl.
- Garnish with chopped peanuts and serve with lime wedges and prawn crackers.
- Kecap Manis is an Indonesian sweet soy available in the Asian aisle of your supermarket. If not available, substitute with 2 tbsp soy sauce and 2 tsp sugar.
- Sambal Oelek is a Southeast Asian chilli sauce also readily available in the Asian section of your supermarket. Omit completely or substitute with any chilli sauce, or ½ tsp ground chilli.
- Peanut sauce will keep in your fridge in an airtight container for up to two weeks. Use on fried eggs or with chicken skewers or as a dipping sauce.
- Warm peanut butter and coconut cream over low heat to prevent it from splitting.
- Should sauce thicken too much, add a few tbsp water to thin out.
- Peanut sauce, eggs, potatoes and beans can be prepped the day before.