Gado Gado salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 tbsp oil
- 200g firm tofu, chopped into small chunks
- 250g cooked potatoes, chopped into chunks
- 100g green beans, halved
- 3 eggs
- 250g Chinese cabbage, shredded
- ½ a cucumber, halved and thinly sliced
- 100g beansprouts
- 1 carrot, julienned
- handful of coriander
- handful of prawn crackers
- 4 tbsp crispy onions
For the dressing
- 1 tbsp oil
- 200g firm tofu, chopped into small chunks
- 250g cooked potatoes, chopped into chunks
- 100g green beans, halved
- 3 eggs
- 250g Chinese cabbage, shredded
- ½ a cucumber, halved and thinly sliced
- 100g beansprouts
- 1 carrot, julienned
- handful of coriander
- handful of prawn crackers
- 4 tbsp crispy onions
- 50g smooth peanut butter
- 3 tbsp ketcap manis
- 2 tsp shrimp paste or dried crayfish, pounded in a pestle and mortar
- 1 tbsp fish sauce
- 1 tbsp soft dark brown sugar
- 1 garlic clove, crushed
- 2 fat red chillis or scotch bonnets, finely chopped (I like scotch bonnets, but only use one if you don’t like it too spicy
- 150ml coconut milk
- juice 1 lime
Method
- STEP 1Heat the oil in a large frying or wok and heat a small pan of water until boiling. Add the tofu and fry for a few mins on each side until browning and crispy. Scoop the tofu out of the pan and transfer to a plate. Add the potatoes to the pan and cook for a few mins until warmed through and starting to crisp then tip them onto the plate too, and set aside to cool a little
- STEP 2Add the eggs to the pan of boiling water and cook for 7 mins, then scoop out and plunge straight into cold water. Fill the pan 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 3Now make the dressing. Measure the peanut butter into a bowl and add the kecap manis. Mash together with a fork until smooth and combined, then add the remaining ingredients and whisk together.
- STEP 4Place the tofu, potatoes, beans, cabbage, cucumber, beansprouts, carrots and coriander in a large bowl, or arrange the ingredients over a platter. Drizzle over half the dressing, reserving the remaining dressing for people to help themselves to, then crumble the prawn crackers in your hands and scatter over too. Toss everything together. Peel and quarter the eggs and serve these on top of the salad along with the crispy onions.
