Indonesian Gado Gado
Gado Gado which means medley or potpourri is a typical street food found in Indonesia. The salad can be any combination of raw and cooked seasonal vegetables along with tofu, boiled eggs, shrimp chips etc.
1/2 cup peanut butter
3 tbsp lime juice
3 tbsp brown sugar
2 tbsp fish sauce
1 tbsp soy sauce
1 fresh red chili or 1/2 tsp chili flakes
1 garlic clove
1/2 cup hot water
Salt to taste
Handful of green beans
Half English cucumber
Few red radishes
1 medium carrot
A wedge of cabbage, cut into 1-inch strips
Handful of bean sprouts
1 block of firm tofu, drained, pressed and cut into triangles
Shrimp chips as needed.
For the gado gado dip, put peanut butter, soy sauce, fish sauce, chili, garlic, lime juice, brown sugar in a blender and process until well combined. Slowly pour in the hot water with the blender running until the mixture is creamy. Add more water to get the desired consistency one tablespoon at a time. Season with salt to taste.
Boil the eggs, shell and cut them in half.
Boil salted water in a large pot. Trim and blanch the green beans for about a minute in the hot water. Chill the beans in ice water, remove and pat dry. Blanch the sprouts for 30 seconds to a minute as well, chill and pat dry.
Blanch the carrots and cabbage for about 2-3 minutes in the salted water. Drain, chill in ice water and pat dry.
Blanch the tofu for 30 seconds, drain and pat dry or serve cold.
Slice the cucumber and serve cold. Cut the radish into quarters and blanch if desired.
Arrange the vegetables on a serving dish topped with tofu and eggs.
Serve with dip and shrimp chips on the side.