Gado-gado (Indonesian vegetable salad with peanut dressing)

A salad from Jakarta whose name roughly means 'mixture': cooked and raw vegetables, potato, tofu and egg with a thick, sweet-spicy peanut dressing. A filling, meat-free main.

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Method

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1. Blanch the green beans in salted water for 4 minutes, the cabbage for 1 minute, and the bean sprouts for 30 seconds, then shock in cold water and drain. ⏱ Timer: 4 min
2. Fry the tofu in the oil until golden brown on all sides. Peel and slice the potatoes, quarter the eggs.
3. For the dressing, grind the peanuts, garlic and chilli finely in a food processor, then add the sugar, tamarind, soy sauce and salt.
4. Stir in enough warm water to make a thick but pourable sauce; warm over low heat for 2-3 minutes, stirring. ⏱ Timer: 2 min
5. Arrange the vegetables, potatoes, tofu, cucumber and egg on a platter.
6. Drizzle generously with the dressing, sprinkle with fried shallots, and serve with krupuk.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The dressing can be made ahead; it thickens as it sits, so thin with warm water when needed.
• Also good with seasonal vegetables like spinach, carrot or broccoli.

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