Gado-gado means ‘‘mix mix’’ and is based on a coconut peanut sauce which is poured warm over a selection of fresh blanched vegetables. The crispy fried shallots on the top are a great crunchy finishing touch.
For the gado-gado sauce
| 3 | Garlic cloves |
| 100 g | Roasted peanuts (Main) |
| 2 | Red chillies, chopped roughly |
| ½ tsp | Shrimp paste |
| 1 tsp | Coconut sugar |
| 300 ml | Coconut milk (Main) |
For the salad
| 4 | Eggs, boiled (Main) |
| 4 | Potatoes, boiled, cut into pieces (Main) |
| 4 cups | Vegetables, blanched or raw; beans, cabbage, tomatoes and cucumber work well (Main) |
| 1 cup | Bean sprouts |
| 200 g | Tofu, fried (Main) |
| ½ cup | Fried shallots (Main) |
| ½ cup | Coriander leaves, optional |
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Directions
- Into a processor, place the garlic, peanuts, chillies, shrimp paste, coconut sugar and half the milk blitzing together. Place into a small pot and add the remaining coconut milk. Bring to a simmer for 10 minutes to reduce slightly.
- Onto a platter, arrange the eggs, potatoes, vegetables, tofu, shallot and coriander.
- Just before serving, pour over the warm gado-gado sauce.
