Gorgeous Gado-Gado with Peanut Sauce
Ingredients
PEANUT SAUCE
1 cup dry-roasted peanuts
1/3 cup water
2 cloves garlic, crushed
1/2 teaspoon dark soy sauce
2 teaspoons sesame oil
2 tablespoons brown sugar
2 tablespoons fish sauce
1/2 teaspoon tamarind puree
1-1 1/2 teaspoons red chilli sauce
1 teaspoon fresh lime juice
2 tablespoons light cooking oil
SALAD
1/2 cup beans, cut into bite-sized pieces
1/2 cup small florets of cauliflower or broccoli
1/2 carrot, cut into matchsticks
1 cup finely shredded cabbage
1 cup bean sprouts
1/2 cup cucumber, sliced into half rounds
2 hard-boiled eggs, sliced
10 prawn crackers
Description
I discovered gado-gado on my first visit to Bali and was instantly hooked. This cooked vegetable salad served with spicy peanut sauce is ideal as a light meal or as a side dish served with simple barbecued meat. Lots of versions of peanut sauce are made with peanut butter. Don't do it! It's far too sweet and has very little authenticity to it. The real deal, made with dry-roasted peanuts, is almost as quick to make and stores well in the fridge. I'm sure you'll agree that it's well worth the effort.
Method
To make the peanut sauce, put all the ingredients except the light cooking oil in a food processor and blend to make a smooth paste.
Heat the oil in a small heavy-based saucepan and add the paste. Stirring to avoid sticking, fry the paste on a medium heat and bring to the boil. Simmer for 5-10 minutes. Adjust the consistency by adding water, if required. Set aside to cool until required or store in the fridge, but serve at room temperature.
Bring a large pot of lightly salted water to the boil. Blanch the beans, cauliflower (or broccoli) and carrot for 2 minutes. They should be tender but still crisp - definitely not mushy. Drain and rinse in cold water.
Pile the cabbage, followed by the vegetables, in the middle of the serving dish with the bean sprouts on top and garnish with cucumber slices and boiled eggs and prawn crackers on the side.
Pour peanut sauce over the salad and serve.
Categories
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