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Gado gado
Gado gado
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Indulge in classic Indonesian Gado Gado salad with peanut sauce, boiled eggs, and tofu puffs for a delightful twist.
Ingredients:
  • 6 small chat potatoes
  • 4 eggs
  • 200g green beans
  • 250g Chinese cabbage (wombok)
  • 200g packet tofu puffs (see note)
  • 200g bean sprouts
  • 40.00 ml Asian fried shallots (see note)
  • 1 clove garlic
  • 9.20 gm vegetable oil
  • 140g (1/2 cup) crunchy peanut butter
  • 165ml can coconut milk
  • 40.00 ml kecap manis (see note)
  • 20.00 ml sambal oelek (see note) or chilli paste
Instructions:
  • Put potatoes in a saucepan with cold, salted water. Bring to a boil over medium heat and simmer for 12 minutes, or until potatoes are just tender. Add eggs for the last 5 minutes of cooking.
  • While you prepare the green beans, bring a saucepan of salted water to a boil. Trim the green beans and set them aside. Shred the cabbage, add it to the boiling water, and cook for 30 seconds. Remove the cabbage with a slotted spoon, rinse under cold water in a colander, then drain and place it on a platter.
  • Boil green beans for 3 minutes, then cool in a colander. Arrange them over the cabbage. Next, boil tofu puffs for 3 minutes, slice in half, and place on top of the cabbage along with bean sprouts.
  • Rinse and drain the potatoes and eggs under cold water. Peel the potatoes, cut them into quarters, and layer them over the vegetables. Peel the eggs, cut them in half, and arrange them over the potatoes.
  • Prepare the peanut sauce by finely chopping garlic and heating oil in a large saucepan over medium heat. Saute the garlic until fragrant, about 30 seconds. Add the rest of the ingredients along with 125ml (1/2 cup) water, bring to a simmer while stirring, and then remove from heat. Enjoy your 430ml (1 3/4 cups) of tasty peanut sauce!
  • Top the gado gado with peanut sauce and sprinkle with Asian fried shallots before serving.

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