Tasia and Gracia’s gado gado

With a spicy peanut dressing, this Indonesian veggie salad is irresistible.

4

25m

15m

Ingredients

  • 200g potato, peeled, cut into 2cm pieces
  • 200g bean sprouts
  • 250g green drumhead cabbage, thinly sliced
  • 1 bunch English spinach, stems trimmed, or 120g baby spinach leaves
  • 1 tbs vegetable oil
  • 200g firm tofu, cut into 3cm pieces
  • 150g continental cucumber, seeded,thinly sliced
  • 4 hard-boiled eggs, peeled, halved

Peanut dressing

  • 200g unsalted roasted peanuts
  • 2 birdseye chillies, trimmed
  • 2 garlic cloves, crushed
  • 50g palm sugar, grated
  • 2 tbs tamarind puree
  • 1/4 cup (60ml) kecap manis
  • 1/3 cup (80ml) boiling water

Method

STEP 1

Cook the potato in a steamer over a large saucepan of simmering water for 10 mins or until tender.

STEP 2

Meanwhile, cook the bean sprouts, cabbage and spinach, in separate batches, in a large saucepan of boiling water for 1 min or until just wilted. Refresh under cold water. Drain.

STEP 3

Heat the oil in a non-stick frying pan over medium heat. Add the tofu and cook, turning occasionally, for 5 mins or until crisp and golden all over.

STEP 4

To make the peanut dressing, process peanuts, chilli, garlic, palm sugar and tamarind in a food processor until a smooth paste forms. Transfer to a bowl and stir in the kecap manis. Add the boiling water and stir until well combined and the mixture is thick but can still coat the vegetables evenly. Season.

STEP 5

Arrange the cucumber, bean sprouts, cabbage, spinach, tofu and egg on a serving platter. Drizzle with some of the dressing. Serve with remaining dressing.

Serve with prawn crackers, crispy fried shallots, sliced birdseye chillies and lime halves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.