A rainbow salad that uses the gado gado peanut dressing in another way. Amber nuggets of sweet-salty-smoky peanut brittle give a wonderful textural contrast.
Start by making the peanut brittle. Grease a flat surface or chopping board with a little oil. Without stirring, gently heat the sugar in a small pan with
Prepare the vegetables for the salad. Cut the butternut squash into fat chips. Separate the cabbage into leaves. Slice the green beans into
Make the peanut dressing from the Gado gado recipe, then stir in the tamarind paste, which will give a sour edge. Taste and balance the flavours.
Steam the vegetables over boiling water. Add the squash first, cover with a lid and steam for 6 minutes. Add the cabbage leaves and green beans and steam for 4 minutes more, or until everything is tender to a fork. Add the spinach leaves and beansprouts and steam for just about 20 seconds longer, to soften them slightly. Remove from the heat and set aside.
Boil the quail eggs for 2 minutes, then transfer to cold water. Peel off the shells.
Assemble the salad in bowls. First the steamed vegetables, then dollops of the peanut dressing, halved quail eggs, a few pieces of peanut brittle and a final flourish of lemon basil leaves.
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