GADO GADO SALAD RECIPE | BBC GOOD FOOD
Aisha Nanor Martin's spicy Indonesian salad has it all; crunchy vegetables, boiled eggs, chilli peanut sauce, fresh coriander, fried tofu and a sprinkling of prawn crackers for added crunch
Provided by Aisha Nanor Martin
Categories Dinner, Main course, Supper
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 6
Number Of Ingredients 21
Steps:
- Heat the oil in a large frying pan or wok and boil a small saucepan of water. Fry the tofu for a few mins each side until brown and crispy, then transfer to a plate. Add the potatoes to the frying pan and cook for a few mins until they are warmed through and starting to crisp, then tip onto the same plate and set aside to cool.
- Add the eggs to the boiling water and cook for 7 mins, then plunge them straight into cold water. Fill the saucepan with fresh water, bring to the boil and add the beans. Cook for 2-3 mins until just tender. Drain and run under cold water until cool.
- To make the peanut dressing, put the peanut butter and kecap manis in a bowl and mash together with a fork until smooth and combined. Whisk in the remaining ingredients.
- Put the tofu, potatoes, beans, cabbage, cucumber, beansprouts, carrot and coriander in a large bowl or arrange on a platter. Drizzle over half the dressing, reserving the rest for people to help themselves. Break the prawn crackers in your hands and scatter over. Peel and quarter the eggs, and serve on top with the crispy onions. Toss together just before serving.
Nutrition Facts : Calories 398 calories, FatContent 22 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 4 grams fiber, ProteinContent 18 grams protein, SodiumContent 1.5 milligram of sodium
GORGEOUS GADO GADO | COMFORT FOOD | JAMIE OLIVER
This is a mega salad that has its roots in Sundanese cooking and has now become the typical street food of Jakarta in Indonesia. Gado-gado means medley or potpourri, which refers to all the different seasonal veggies and ingredients that are used, making it slightly different wherever you go and whatever the time of year. Tossed with the most incredible peanut dressing, which to be honest is more of a substantial sauce, and served with something crunchy on the side, such as prawn crackers, it’s a winning combination.
Total Time 40 minutes
Yield 4
Number Of Ingredients 20
Steps:
- Start by prepping all your salad ingredients. Scrub the potatoes and cook in boiling salted water for around 15 minutes, or until tender, then halve or slice up.
- Soft-boil the eggs for 6 minutes, or longer if you prefer them more cooked.
- Cut the tofu into 2½cm chunks and fry in a splash of sesame oil for around 15 minutes, or until golden, then sprinkle lightly with sea salt.
- Finely shred the cabbage if you want it raw or, if you’d rather cook it (which is traditional), cut it into 2cm slices, place in a colander and slowly pour a kettle of boiling water over the top. For me, this is the perfect amount of heat to soften the cabbage, but means you keep much of the delicious nutrients in there – feel free to apply this to any other seasonal greens you can find, too.
- Cut the tomatoes into wedges, quarter the radishes and slice the cucumber (I use my crinkle-cut knife – you should get one!). Season everything from a height with a little salt.
- Next, put all the sauce ingredients into a blender, peeling the garlic and grating in the palm sugar (if needed), then blitz until smooth. Have a taste and adjust the seasoning, making sure the acidity of the lime sings through, so tweak with more, if needed.
- Traditionally, you’d take a little bit of everything, put it into a bowl and pour the sauce over the top, which is a fine way to serve it. I like to do the reverse, because I feel that once you pour the sauce over you can’t see the care and attention that has gone into the preparation of the ingredients. So I spoon the sauce between four bowls, spread it up around the sides, then divide the ingredients around the bowls, taking a bit of pride in making them look nice.
- Pick over a few coriander leaves, add the prawn crackers and some finely sliced fresh chilli (if using), then show everyone what a celebration of food this is by getting them to toss together their very own portion.
Nutrition Facts : Calories 505 calories, FatContent 27 g fat, SaturatedFatContent 5.3 g saturated fat, ProteinContent 27.4 g protein, CarbohydrateContent 40.1 g carbohydrate, SugarContent 19.8 g sugar, SodiumContent 1.28 g salt, FiberContent 3.6 g fibre
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