Name: Gado Gado salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Cuisine: Indonesian
Ingredients: 1 tbsp vegetable oil; 200g firm tofu chopped into small chunks; 250g cooked potatoes (leftover roast potatoes work well), chopped into chunks; 3 eggs; 100g green beans halved lengthways; 250g Chinese cabbage finely shredded; ½ cucumber (or 1 baby cucumber), thinly sliced; 100g beansprouts; 1 carrot shredded; handful coriander leaves picked and roughly chopped; handful prawn crackers; 4 tbsp crispy onions; 50g peanut butter; 3 tbsp kecap manis (or 2 1/2 tbsp soy sauce and 1/2 tbsp honey); 2 tsp shrimp paste or dried crayfish; 1 tbsp fish sauce; 1 tbsp soft dark brown sugar; 1 garlic clove crushed; 2 fat red chillies (I like Scotch bonnets - use only 1 if you don't like it too spicy), finely chopped; 150ml coconut milk; juice 1 lime

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Gado Gado salad

Gado Gado salad

Aisha Nanor Martin

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Serves 4 - 6

Easy

Prep: 25 mins

Cook: 15 mins

A star rating of 4.5 out of 5.9 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil
200g firm tofu

chopped into small chunks
250g cooked potatoes

(leftover roast potatoes work well), chopped into chunks
3 eggs
100g green beans

halved lengthways
250g Chinese cabbage

finely shredded
½ cucumber

(or 1 baby cucumber), thinly sliced
100g beansprouts
1 carrot

shredded
handful coriander

leaves picked and roughly chopped
handful prawn

crackers
4 tbsp crispy onions

For the peanut dressing

50g peanut butter
3 tbsp kecap manis

(or 2 1/2 tbsp soy sauce and 1/2 tbsp honey)
2 tsp shrimp paste

or dried crayfish
1 tbsp fish sauce
1 tbsp soft dark brown sugar
1 garlic clove

crushed
2 fat red chillies

(I like Scotch bonnets - use only 1 if you don't like it too spicy), finely chopped
150ml coconut milk
juice 1 lime

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Nutrition: per serving (6)

kcal398
fat22g
saturates6g
carbs30g
sugars13g
fibre4g
protein18g
salt1.5g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, May 2016

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A star rating of 4.5 out of 5.9 ratings

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