Gado-Gado

Name: Gado-Gado
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 90 g waxy potato; 50 g green beans or long beans; 50 g white cabbage; 40 g bean sprouts; 50 g cucumber; 1 egg; 60 g firm tofu; 50 g tempeh; 1 tbsp groundnut oil; 40 g raw skinless peanuts; 1 clove garlic; 1 red chilli; 1 tsp palm sugar; 1 tsp tamarind paste; 1 tsp kecap manis; 0.25 tsp shrimp paste (terasi); 0.25 tsp salt; 60 ml warm water; 10 g prawn crackers (krupuk); 1 tsp fried shallots; 1 lime

The Javanese salad of blanched vegetables, potato, fried tofu and tempeh and a boiled egg, all smothered in a pounded peanut sauce sharpened with tamarind, palm sugar and chilli. Finished with prawn crackers and fried shallots.

Snacks Lunch & dinner Pescatarian 25g+ protein 8g+ fibre

45 min20 prep · 25 cookMedium759 kcalper serving

Method

Put 90 g of peeled potato into a small pan of salted cold water, bring to the boil and simmer 12-15 minutes until a knife slides in easily. Lift out, cool slightly and cut into 1 cm slices. In the same water, lower 1 egg and boil 8 minutes for a just-set yolk, then cool under cold running water, peel and halve lengthways.
Bring the pan back to a rolling boil. Blanch 50 g of green beans and 50 g of shredded cabbage together for 2 minutes, scoop out into a colander, then blanch 40 g of bean sprouts for just 30 seconds so they stay squeaky. Drain everything well — wet vegetables thin the sauce. Slice 50 g of cucumber into half-moons and leave raw.
Dry-roast 40 g of raw peanuts in a small frying pan over medium-low heat, shaking often, for 8 minutes until evenly golden and fragrant. Tip onto a plate to cool and crisp — they must be cool before pounding or the sauce turns oily.
Wipe the pan, set it over medium-high heat and add 1 tbsp of groundnut oil. Fry 60 g of cubed tofu and 50 g of sliced tempeh for about 6 minutes, turning, until deep golden and crisp at the edges. Drain on kitchen paper and salt lightly.