Indonesian Gado Gado Salad
This Indonesian gado gado salad is delicious, filling, and full of flavors.
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Ingredients
For the peanut sauce:
- 2 heaped tablespoons of crunchy peanut butter
- 2 cloves of garlic minced
- 3 cups of spinach
- 1 tbsp sugar
- 1 tsp terasi dried shrimp paste – leave this out if you’re a vegetarian
- Pinch of sea salt
- ½ tsp Tamarind Pulp Asam Jawa - soaked in 1 tbs of warm water to get the juice
- Juice of 1/2 lime
- 1 tbs sweet soy sauce knows as ‘Kecap Manis’
For the veggies:
- 1 handful of shredded cabbage
- 1 handful of snake beans
- 1 handful cold boiled potatoes (sliced)
- 2 boiled eggs
- 100 g tofu or tempeh, cut into cubes
- 1 tbs oil
- 1/2 cucumber thinly sliced
Instructions
For the peanut sauce:
- Place the peanut butter, garlic, salt, sugar, and shrimp paste in a food processor. Grind until everything is well mixed; and transfer to a bowl. Add tamarind water, lime juice, and sweet soy sauce. Mix well and adjust with salt and/or hot water to get the consistency of the sauce.
For the veggies:
- Rub oil onto firm tofu and tempeh; and fry for 1 min on each side on medium heat.
- Boil potatoes in a small pot and cook the potatoes until soft when pricked with a fork.
- Boil the eggs and let it sit for 12 minutes. Remove shell and cut egg into quarters.
- Blanched the rest of the vegetables, except cucumber, in boiling water and remove with slotted spoon.
- To serve, place a portion of each salad ingredient and cucumber onto a serving plate. Serve the peanut sauce and mix well.