Malaysian recipe for Gado Gado or Mixed Vegetable Salad with Peanut Sauce
INGREDIENTS
- 2 carrots (cut thick slice)
- 100g snake beans (cut short lengths)
- 2 tbsp peanut oil
- 250g girm tofu (cut into cubes)
- 100g baby English spinach leaves
- 2 cucumbers (cut thick strips)
- 1 large red capsicum (cut thick strips)
- 100g bean sprouts
- 6 hard-boiled eggs (omit if prefer no eggs)
Peanut Sauce:
- 1 tbsp peanut oil
- 1 onion (finely chopped)
- 3/4 cup crunchy peanut butter
- 1/4 cup kecap manis or thick sweet soy sauce
- 1 tbsp ground coriander
- 2 tsp chilli sauce
- 3/4 cup coconut cream
- 1 tsp grated palm sugar (or brown sugar)
- 1 tbsp lemon juice
An alternative version of the peanut sauce can be found here: Malaysian Chicken Satay
- To make peanut sauce: heat oil in wok and cook onion till soft (5 mins)
- Add peanut butter, kecap manis, coriander, chilli sauce and coconut cream
- Bring to a boil, reduce heat and simmer (5 mins)
- Stir in sugar and lemon juice until sugar dissolves
- Set aside in a small serving dish
- To make gado gado: blanch the carrots and beans separately in boiling water
- Remove then plunge into iced water (stops the cooking process further), drain well then set aside
- Heat oil in wok and cook tofu in batches till crsip and golden brown, drain on paper towel
- To serve, arrange the vegetables on a plate
- Shell and quarter the hard-boiled eggs and arrange them in the centre
- Serve with peanut sauce
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