Gado gado is a wholesome and delicious Indonesian salad. This salad is filled with all the essential nutrients and what makes it so delicious is the peanut sauce, which is truly a winning combination. Gado gado is a combination of slightly boiled or steamed vegetables, raw vegetables and hard boiled egg. Nearly any combination of raw and cooked vegetables, along with rice or thin noodles, if you like, can be used. Gado gado, is true to its name which means “potpourri”. Do not confuse the peanut sauce with satay sauce. This salad can be made vegan by negating the eggs.
For the peanut sauce, we are using i2cook’s spicy peanut butter which is a versatile product and goes extremely well with south-east Asian or South Indian dishes.
Inspired by Jamie Oliver
2 medium sliced boiled potatoes
10-12 beans boiled and cut into halves
2 hard-boiled eggs, cut into slices
carrot, raddish & cucumber sliced as per preference
8-10 tofu slices
fresh coriander leaves or micro-greens for garnish
Ingredients for the peanut sauce:
100gms i2cook spicy peanut butter
1 garlic clove
1/2 juice of lemon juice
1 tbs soy sauce
1/2 tbs tamarind paste
Note: spicy peanut butter will not require any addition of extra spice.
(all the ingredients used in this salad are all organic except the eggs which are free-range)
Start with prepping up with all the ingredients. Boil the potatoes for about 15 minutes in salt water. Hard-boil eggs, cut the tofu into slices (with some salt) and pan fry them in a little peanut oil until golden brown. Boil the beans in salt water for about 5 minutes and immediately transfer into ice water to retain that gorgeous green colour. Use strips of carrot and slice some cucumber and radish for that extra crunch.
Put all the ingredients for peanut sauce in a blender with 1 tbs of water and blend it until smooth. Check for seasoning.
Layer the vegetables starting first with potato and other ingredients on a serving plate or bowl and drizzle with the most amazing peanut sauce.