This is a fun and delicious way to eat what you have in your fridge! This is a traditional Indonesian salad and one that comes with a great peanut sauce!

Gado Gado means ”mix-mix” which is appropriate for this versatile dish that can be made with any mix of vegetables. What are you waiting for… Make it

The original recipe is here we have made some adjustments below.

INGREDIENTS

THE SAUCE

1/3 cup natural peanut butter, smooth or crunchy (your choice)
4 tsp – Red Curry Paste (I use Maesri brand you can find at Asian stores)
3 tsp Kecap Manis (Indonesian sweet soy sauce) +we used+ 50/50 honey and soy.
1 tsp Sambal Oelak or other chili paste
1/2 tsp salt
1 large garlic clove +we used+ 2 or 3 depending on size)
1 1/2 Tbsp lime juice +we used + 1 tablespoon tamarind paste
1/2 cup coconut milk (full fat)
1/2 cup water
We added:
2 Tbsp fish sauce substitute or fish sauce

THE SALAD – use any veg you have

1 bunch of spinach
4 cups beansprouts (we didn’t use it)
200g/7oz potato (small halved large peeled and chopped
1 cucumber – sliced diagonal or long way
2-3 boiled eggs peeled and halved
Cauliflower about 1/3 of a head
1/2 head of broccoli
1 bunch of spinach
4 cups beansprouts (we didn’t use it)
200g/7oz potato (small halved large peeled and chopped
1 cucumber – sliced diagonal or long way
2-3 boiled eggs peeled and halved
Cauliflower about 1/3 of a head
1/2 head of broccoli

Chopped peanuts for the top of the salad as well as a sliced lime.

Crispy Tempeh or Tofu
oil for frying
Firm tofu or tempeh

DIRECTIONS

Gado Gado Peanut Sauce:

1. Mix all ingredients in a small saucepan over medium low heat. Bring to simmer then cook for 5 minutes, stirring regularly so the bottom doesn’t catch, until it thickens. If too thick, just add more water – should be able to drizzle it.
2. Taste and adjust as follows: lime for more sour, salt, sugar for sweet.
3. Cover and keep warm

BLANCHED VEGETABLES

1. Bring a saucepan of water to the boil
2. Add potatoes and cook for five minutes or until cooked through.
3. Cook beansprouts for 3 minutes or until wilted.
4. Add spinach, push under to submerge – will instantly wilt. Remove transfer to colander, press out excess water.

• NOTE – not all veggies will be blanched. This dish is wonderful due to its warm veggies and some cold. Adds to the complexity of the dish.

CRISPY TEMPEH OR TOFU:

1. Slice into .75 x 5 cm slices
2. heat oil in skillet over medium high heat. Cook tempeh 2 min on each side until deep golden and crispy (Tofu – 1 1/2 minutes)

ASSEMBLE:

1. Either make one platter for sharing, or individual. Vegetables and egg can be served warm or at room temp, sauce should be served warm (it thickens when cooled)
2. Place vegetables and tempeh on serving plate, top with egg
3. Pour sauce into serving bowl.
4. Serve Gado Gado salad with peanut sauce, peanuts for sprinkling, fresh chillies and optional prawn crackers on the side.