Gado-Gado
A delicious Indonesian-style mixed salad with a moreish peanut sauce
Ingredients
100g small salad potatoes
½ cucumber, thinly sliced
1 baby gem lettuce
50g boiled French beans
1 large tomato, cut into 8 pieces
2 boiled egg, halved
1/2 red onion, thinly sliced
2-3 radishes, thinly sliced
Peanut sauce
200g fried or roasted peanuts
2 cloves of garlic
2 Thai shallots
2 red birds eye chilli
1 tbsp tamarind juice
25g of palm sugar
1 tsp shrimp paste
6 kaffir lime leaves
5 tbsp sweet soya sauce (kecap manis)
200ml coconut milk
300ml of water
Salt to taste
Garnish
2 tbsp fried shallots
1 Spring onion, sliced
Method
Add the garlic, chillies, shallots, palm sugar and shrimp paste to a pestle and mortar and bash the ingredients with the pestle to form a smooth paste. Add the peanuts to the mortar and break down into a paste. It will appear quite dry, so add a little bit of water to break the peanuts down into a creamy consistency with some crunchy bits of peanut left.
In a frying pan on a medium heat, add the peanut paste along with the tamarind juice and coconut milk, stir to combine then add the water. Add the kaffir lime leaves and simmer for 40-60 minutes or until reduced, but not too thick that it sticks to the pan. Taste for seasoning, if it's too sweet add some salt.
Once the sauce has thickened, place into a bowl and leave to cool.
Assemble the salad with some pre cooked vegetables (potatoes and green beans) along with the sliced radishes, red onion, cucumber, tomato, boiled egg and gem lettuce.
Generously pour the cooled sauce over the salad, garnish with fried shallots, sliced spring onions and serve.
How To Make Gado-Gado
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100g small salad potatoes
½ cucumber, thinly sliced
1 baby gem lettuce
50g boiled French beans
1 large tomato, cut into 8 pieces
2 boiled egg, halved
1/2 red onion, thinly sliced
2-3 radishes, thinly sliced
Peanut sauce
200g fried or roasted peanuts
2 cloves of garlic
2 Thai shallots
2 red birds eye chilli
1 tbsp tamarind juice
25g of palm sugar
1 tsp shrimp paste
6 kaffir lime leaves
5 tbsp sweet soya sauce (kecap manis)
200ml coconut milk
300ml of water
Salt to taste
Garnish
2 tbsp fried shallots
1 Spring onion, sliced
Add the garlic, chillies, shallots, palm sugar and shrimp paste to a pestle and mortar and bash the ingredients with the pestle to form a smooth paste. Add the peanuts to the mortar and break down into a paste. It will appear quite dry, so add a little bit of water to break the peanuts down into a creamy consistency with some crunchy bits of peanut left.
In a frying pan on a medium heat, add the peanut paste along with the tamarind juice and coconut milk, stir to combine then add the water. Add the kaffir lime leaves and simmer for 40-60 minutes or until reduced, but not too thick that it sticks to the pan. Taste for seasoning, if it's too sweet add some salt.
Once the sauce has thickened, place into a bowl and leave to cool.
Assemble the salad with some pre cooked vegetables (potatoes and green beans) along with the sliced radishes, red onion, cucumber, tomato, boiled egg and gem lettuce.
Generously pour the cooled sauce over the salad, garnish with fried shallots, sliced spring onions and serve.
How To Make Gado-Gado
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!