Name: Gado Gado Salad recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: asian, indonesian
Ingredients: 250 ml coconut milk; 1/2 cup peanut butter; 2 tbs red Thai curry paste; 2 tbs fish sauce; 2 tsp brown sugar; 2 tbs kecap manis; 1 tbs lemon juice; 5 potatoes unpeeled; 2 carrots peeled; 1/2 wombok shredded; 150 g bean sprouts; 4 eggs hard-boiled quartered shelled; 12 cherry tomatoes halved; 1 cucumber sliced

by Tee Last updated on 07/09/2019

An Indonesian inspired mixed salad complete for a meal. - Tee

Ingredients

250 ml coconut milk
1/2 cup peanut butter
2 tbs red Thai curry paste
2 tbs fish sauce
2 tsp brown sugar
2 tbs kecap manis
1 tbs lemon juice
5 potatoes unpeeled
2 carrots peeled
1/2 wombok shredded
150 g bean sprouts
4 eggs hard-boiled quartered shelled
12 cherry tomatoes halved
1 cucumber sliced

Method

Step 1

Place the curry paste and peanut butter into a saucepan and stir on a medium heat for one minute or until the peanut butter has melted a little.
Step 2

Add the coconut milk and simmer for a few minutes before adding the fish sauce, lemon juice, kecap manis and the sugar. Allow to gently simmer for a further minute, stirring often.
Step 3

Remove the sauce and transfer to a bowl and allow to cool.
Step 4

Boil the cabbage and bean shoots for 2 minutes then drain. Place the cabbage mixture into iced water and leave for 5 minutes before draining well in a colander or sieve.
Step 5

Steam or boil the potatoes and the carrots until just tender. Allow to cool.
Step 6

Once cool, cut the potato into bite size pieces and slice the carrot.
Step 7

Place the cooled, cooked vegetables into a large bowl and toss through half of the sauce. Remove and place on a platter.
Step 8

Top the vegetables with the eggs, cucumber and the cherry tomatoes.
Step 9

Drizzle the remainder of the sauce over the top layer and serve.