Gado Gado

🥘 Ingredients

Peanut Sauce

• Thai red curry paste (20g)
  4 tsp
• coconut milk (120ml)
  1/2 c
• garlic (pressed)
  1 clove
• kecap manis (15ml)
  1 tbsp
• lime juice
  1.5 tbsp
• peanut butter (85g)
  1/3 c
• salt
  1/2 tsp
• sambal oelek
  1 tsp
• water (120ml)
  1/2 c

Vegetables and Eggs

• bean sprouts (250g)
  4 c
• bell pepper (sliced)
  2
• eggs
  4
• green beans (100g, trimmed)
  1 c
• green cabbage (100g, roughly chopped)
  1 c
• potatoes (200g, cubed)
  1.5 c
• spinach (60g)
  2 c

Tempeh

• garlic (pressed)
  1 clove
• ginger (grated)
  3 cm
• sambal
  1 tsp
• soy sauce (60ml)
  4 tbsp
• tempeh (or firm tofu)
  200 g

Serving

• cherry tomatoes (halved)
• chutney
• cucumbers
  sliced
• fried onions
• prawn crackers
  15 pieces
• radishes (thinly sliced)

Peanut Sauce

1. 1

   In a small saucepan over medium-low heat, mix peanut butter , Thai red curry paste , kecap manis , sambal oelek , salt , garlic , lime juice , coconut milk , and water .

   peanut butter: 1/3 c (85g), Thai red curry paste: 4 tsp (20g), kecap manis: 1 tbsp (15ml), sambal oelek: 1 tsp, salt: 1/2 tsp, garlic: 1 clove (pressed), lime juice: 1.5 tbsp, coconut milk: 1/2 c (120ml), water: 1/2 c (120ml)
2. 2

   Bring the mixture to a simmer then cook for ⏱️ 5 minutes , stirring regularly so the bottom does not catch, until it thickens. If the sauce becomes too thick, stir in a little extra water until it reaches a drizzling consistency. Cover and keep warm.
3. 📝

   Alternatively: Use gado gado sauce powder.

Vegetables and Eggs

1. 1

   Bring a saucepan of water to a boil.
2. 2

   Add potatoes and cook for ⏱️ 5 minutes or until cooked through. Use a slotted spoon to transfer to a colander to drain.

   potatoes: 1.5 c (200g, cubed)
3. 3

   Add bean sprouts to the boiling water and cook for ⏱️ 3 minutes or until just wilted. Transfer to the colander and press out excess water. Repeat blanching and shocking process with some or all of the following: green beans , green cabbage , bell pepper , and spinach .

   bean sprouts: 4 c (250g), green beans: 1 c (100g, trimmed), green cabbage: 1 c (100g, roughly chopped), bell pepper: 2 (sliced), spinach: 2 c (60g)
4. 4

   Hard-boil eggs and peel. Slice in half lengthwise.

   eggs: 4

Tempeh

1. 1

   Slice the tempeh into 1/4-inch thick pieces, then toss in oil and salt.

   tempeh: 200 g (or firm tofu)
2. 2

   Fry in air fryer or skillet until golden and crispy, about 5 to ⏱️ 10 minutes .
3. 3

   Meanwhile, prepare a sauce of soy sauce , sambal , garlic , and ginger . When the tempeh is done and still hot, toss in the sauce to coat.

   soy sauce: 4 tbsp (60ml), sambal: 1 tsp, garlic: 1 clove (pressed), ginger: 3 cm (grated)

Serving

1. 1

   Top the cooked ingredients with cucumbers , cherry tomatoes , and radishes .

   cucumbers: sliced, cherry tomatoes (halved), radishes (thinly sliced)
2. 2

   Drizzle the peanut sauce generously over the salad. Garnish with prawn crackers , fried onions , and chutney .

   prawn crackers: 15 pieces, fried onions, chutney