Indonesian gado gado

Indonesian gado gado

A great salad by itself and a wonderful, Asian inspired accompaniment to a spicy fish dish. Just close your eyes and you can hear those palm trees rustling and feel warm sand beneath your toes!

Serves 4 as a side dish or starter:

FOR THE SAUCE:
3 shallots, finely chopped
4 cloves of garlic, finely chopped
1 cm (1/2”) chunk of fresh galangal (or ginger), finely chopped
2 tbsp sambal oelek (Indonesian chilli paste) or 2 small red chillies, deseeded and finely chopped
200g (3/4 cup) organic peanut butter
Approximately 60 ml (1/4 cup) organic soy sauce
Approximately 2 tbsp coconut nectar
Zest and juice of a lime
120ml (1/2 cup) coconut milk
Water

In a small saucepan gently fry off the shallots, garlic, ginger and chilli until soft. Off the heat add all the other ingredients, except the water. Bring this mixture up to a low simmer and stir until all the ingredients have combined. Check the seasoning and add a little more soy sauce and/or coconut nectar, if necessary. You are looking for the consistency of pouring cream; so add the water, a little at a time, until this is achieved. The sauce can be made up to a few days in advance and stored in the fridge. It also makes a great dip for cooked chicken, or add it to a simple stir-fry to lift the flavour.

FOR THE SALAD:
1 tbsp turmeric powder
Approximately 200g (1 cup) new potatoes – cleaned and halved
100g (3.5oz) French green beans – trimmed
A handful each of shredded white and green cabbage, finely sliced red peppers and bean sprouts
A small handful of fresh coriander, chopped
4 eggs – hard-boiled

Add the turmeric to a large pan of water and boil the new potatoes until just cooked, not too soft. While the potatoes are cooking steam (or boil) the green beans for just a few minutes. Arrange all the vegetables onto a platter (or individual plates), top with chopped egg and drizzle over the peanut sauce. This salad can be prepped in advance, just add the eggs and satay at the last minute. If you are catering for vegans, serve the egg on the side so guests can add it if they want. The great thing about this dish is you can mix and match the ingredients, using an array of fresh vegetables.

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