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.
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. Shred the cabbage, slice the cucumbers, halve the cherry tomatoes, julienne the carrots and thinly slice the shallots.
Place the tamarind, soy and peanut dressing ingredients in a food processor, add
Arrange the salad ingredients on a large platter in a composed pattern, creating a section for each item. Peel and half the eggs and place on top.
Pour the dressing over the salad. Serve with crispy fried shallots, coriander and rice crackers.
© 2018 All rights reserved. Published by Murdoch Books.