Gado-gado means ‘‘mix mix’’ and is based on a coconut peanut sauce which is poured warm over a selection of fresh blanched vegetables. The crispy fried shallots on the top are a great crunchy finishing touch.
For the gado-gado sauce
|100 g||Roasted peanuts (Main)|
|2||Red chillies, chopped roughly|
|½ tsp||Shrimp paste|
|1 tsp||Coconut sugar|
|300 ml||Coconut milk (Main)|
For the salad
|4||Eggs, boiled (Main)|
|4||Potatoes, boiled, cut into pieces (Main)|
|4 cups||Vegetables, blanched or raw; beans, cabbage, tomatoes and cucumber work well (Main)|
|1 cup||Bean sprouts|
|200 g||Tofu, fried (Main)|
|½ cup||Fried shallots (Main)|
|½ cup||Coriander leaves, optional|
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- Into a processor, place the garlic, peanuts, chillies, shrimp paste, coconut sugar and half the milk blitzing together. Place into a small pot and add the remaining coconut milk. Bring to a simmer for 10 minutes to reduce slightly.
- Onto a platter, arrange the eggs, potatoes, vegetables, tofu, shallot and coriander.
- Just before serving, pour over the warm gado-gado sauce.