Name: Red rice gado gado
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves: 4
Ingredients: 2 potatoes, peeled; 1 lemongrass stalk, chopped; a pinch of salt; 4 hard-boiled eggs; 2 garlic cloves, crushed; 2 tbsp coriander/cilantro leaves; 1 tbsp sweet soy sauce; 2 cm/¾ in piece of galangal; 2 tbsp sunflower oil; 1 tbsp salt; 55 g/2 oz/¼ cup palm sugar; 3 tsp toasted shrimp paste; 200 g/7 oz/1½ cups roasted peanuts, finely chopped; 100 g/3½ oz tofu, sliced; juice of 1 lime; 2 tsp paprika; ½ cucumber, thickly sliced; 4 garlic cloves; 100 g/3½ oz French beans, trimmed and halved; 1 tbsp tamarind paste; 2 shallots, chopped; 200 ml/7 fl oz/scant 1 cup coconut milk; 100 g/3½ oz/heaped ½ cup red rice, preferably Thai, rinsed and drained; ½ red Thai chilli (optional); 55 g/2 oz/1 cup bean sprouts

Preparation info

Serves:
4

Difficulty
Medium
Ready in
55 min

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

Okay, I know the sauce looks complicated but this dish is so utterly tantalizing it is worth cracking it at least once in your life. After all, everyone should have a killer peanut sauce in their armoury. It is an Eastern gift of excess, to be able to create such virtuosity and relegate it to a sauce. The resoundingly dull salad ingredients form a critically bland foil for the bite of the rice and the song of the sauce.