Gado gado salad with peanut bumbu

Name: Gado gado salad with peanut bumbu
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 8 quail’s or 4 free-range hen’s eggs, hard-boiled and sliced; prawn crackers, to serve; 250 ml coconut cream (or coconut milk); selection of garden veg, cut to bite-size, such as radishes, sugar snaps, cauliflower, carrot, beansprouts, white cabbage or crisp salad leaves; 1 clove garlic, chopped; 2 shallots, sliced; 3 small red chillies, finely chopped; 1 tsp caster sugar; 1 tbsp vegetable oil; 1 tsp shrimp paste or 1 tbsp fish sauce; 1 tbsp lime juice; 120 g toasted crushed peanuts

Preparation info

Serves
4

Difficulty
Medium

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

To be Mr Authentic, you should blanch all the veg, then arrange them around a platter with sliced eggs on top, with the warmed dressing spooned over, and something crispy-fried on top. I go for crunchy and raw, like crudites.

Ingredients

selection of garden veg, cut to bite-size, such as radishes, sugar snaps, cauliflower, carrot, beansprouts, white cabbage or crisp salad leaves
8 quail’s

Asia
Indonesia
Fish course
South East Asia

Method

Pound the garlic, shallots, chillies and sugar to a coarse paste, then fry it in the oil until softened. Stir in the shrimp paste or fish sauce and the peanuts and continue to fry for another minute, then pour in the coconut cream and 100 ml water. Bubble up and cook until thick and peanut-butter-l