Weeknight
Gado gado
The great peanut salad of Indonesia, Malaysia and Singapore — blanched vegetables, egg, tofu and tempeh under a warm peanut sauce.
40 minServes 4Cass's rating
Fantastic as a light lunch. I love peanut sauce, so this is right up my alley.
Method
- 01
Fry the garlic and chilli paste in a little oil for 3 minutes, then add the peanuts, kecap manis, tamarind, palm sugar, coconut milk and water.
- 02
Simmer 8 minutes to a thick, pourable sauce. Season with salt and more tamarind if it needs lift.
- 03
Arrange the vegetables, potato, tofu, tempeh, cucumber and eggs on a big platter — in sections, not tossed.
- 04
Pour the warm sauce generously over the middle.
- 05
Scatter with fried shallots and stick prawn crackers around the edge. Serve at room temperature.
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