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Gado-gado salad

Gado-gado salad

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Pack this Indonesian street food in cups or jars for your next picnic. You’ll be surprise how good boiled and fresh veggies combine with peanut sauce dressing is.


Recipe & Photo: Lili Tu

PREP TOTAL TIME SERVINGS
10 mins
30 mins
8

Main ingredients:

  • 200g green bean, trimmed and tailed
  • ½ cauliflower
  • 1 carrot
  • 2 potatoes
  • 1 cucumber
  • 1 bunch of radish
  • 2 medium tomatoes
  • 2 cup of bean sprouts
  • 500g tofu
  • 4 eggs
  • 1 hand full of mix salad leaves
  • 1 bunch corianders
  • 1 cup of salted peanut

Dressing

  • 1 cup peanut butter
  • 2 garlic cloves, minced
  • 2 chilies, minced
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 3 tablespoons tamarind
  • 80g palm sugar

Method:

  1. Boil the potatoes in salted water for around 15 minutes or until it tender. Peel and slice it into bite size pieces.
  2. Boil the eggs for 8 minutes, so the yolks well set. Peel then quarter.
  3. Cut the tofu into 2 cm pieces. Fry them in neutral oil, until they crispy. Set a side
  4. Cut the carrot into batons. Cut the cauliflower into bite size pieces. Trim and tail green beans.
  5. In a large pot, blanch beans, carrot and cauliflower separately. Set aside.
  6. Quarter the radish. Toss them in the juice of half a lime.
  7. Slice 1 cucumber. Cut tomatoes in wedge.
  8. Rinse the bean sprouts and mix salad. Set aside.
  9. To make the dressing, chop the palm sugar. Add all ingredients into a blender then blitz until smooth. Have a taste and adjust if you need more lemon or fish sauce.
  10. In a cup or jar, layer the mix salad leaves, then potato, carrot, cauliflower and green bean. Drizzle with 1 tablespoon of sauce. Continue with cucumber, radish, bean sprouts, tofu. Drizzle with another 1 tablespoon of sauce. Top with eggs, tomato, peanuts and corianders. Make 8-10 cups of salad.
  11. Put the lids on, bring chopsticks or forks and you have healthy gado-gado salad ready for picnic.

 

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