indonesian salad

Recipe video above. Fun to say, delicious to eat, the Gado Gado peanut sauce will make any vegetables into a big, healthy, tasty meal! Use any veg you want - the ones I&#039;ve used are in the spirit of traditional Indonesian Gado Gado. Using Thai Red Curry Paste is an effective shortcut - it uses a lot of the ingredients used in Gado Gado sauce. Saves time, effort and money!All the veg can be warm or at room temp, so cook them first. Tempeh/tofu is best hot and crispy fresh out of the skillet.

Gado Gado (Indonesian Salad With Peanut Sauce)

peanut butter, smooth

tsp red curry paste

tsp Kecap Manis ((Indonesian sweet soy sauce, Note 3))

tsp salt

garlic

tbsp lime juice ((Note 4))

coconut milk (, full fat (Ayam brand best))

water

spinach (, roots trimmed)

beansprouts

/ 7 oz potato

cucumber (, sliced on the diagonal

eggs

prawn crackers (, optional (Note 6))

tbsp vegetable or peanut oil

/ 7 oz tempeh ((or firm tofu, Note 7))

tbsp peanuts ((highly recommended))

Red chilli (, finely sliced, optional (small = spicy, large = less spicy))

Gado Gado (Indonesian Salad with 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&#039;t catch, until it thickens. If too thick, just add more water - should be able to drizzle it (see video for thickness).

Taste and adjust as follows: lime for more sour, salt, sugar for sweet.

Cover and keep warm.

Gado Gado Peanut Sauce:

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.

Blanched Vegetables:

Slice into 0.75 x 5 cm / 1/3 x 2" slices (or thereabouts).

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)

Crispy tempeh or tofu:

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, fresh chillies and prawn crackers on the side.

Assemble:

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Gado Gado (Indonesian Salad With Pe...

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