Name: Gado Gado Salad with Tamarind, Soy and Peanut Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 4 small eggs or 8 quail’s eggs; 60 ml 2 fl oz) sweet soy sauce (kecap manis); juice 2 limes; 40 g (1½ oz) roasted peanuts; 4 small shallots; crispy fried shallots, coriander (cilantro) and rice crackers, to serve; 2 carrots; 1 garlic clove, finely chopped; 75 g (2½ oz) white cabbage; 1 tbsp sambal oelek chilli sauce; 250 g 9 oz) baby potatoes; 2 tbsp fish sauce; 2 tbsp tamarind purée; 3 tbsp palm sugar; 100 g (3½ oz) cherry tomatoes; 2 baby cucumbers; 200 g 7 oz) fine green beans

Preparation info

Serves
4

Difficulty
Medium
Ready in
35 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

Gado gado, an Indonesian staple, is more of a meal than a salad, and the dressing is the star. The peanuts and soy are blended with tamarind and lime for a salty-sour bonanza. Typically gado gado involves an exhaustive list of ingredients from tofu to cabbage. Mine is a smaller, curated edition that’s simple to throw together.

Ingredients

250 g 9 oz) baby potatoes
200 g 7

Method

Boil the potatoes in salted water for about 10 minutes until they are tender when you insert a knife. Drain and place back in the pot to dry out.

Boil water in a small saucepan and blanch the green beans for 30 seconds. Drain and rinse in cold water. Pat dry with a tea towel. Soft boil the eggs for 6 minutes (3 minutes for the quail’s eggs) and immediately place in cold water to cool. S

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Gado Gado Salad with Tamarind, Soy and Peanut Dressing

Ingredients

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