Indonesian vege salad with peanut sauce

This version is adapted from an old book called “Asian Cookery in colour” published in 1979, by Jacki Passmore, which Gerard reckons he bought in Nelson.  Gado gado is an excellent way to use up odds and ends of veges or when the garden is giving you a little bit of everything as can happen between seasons.

I finally got to eat the real thing in Bali in 2019 just before Covid. That version included tempeh, or tofu could be substituted.

Traditionally gado gado is served with deep fried shrimp puffs called krupuk, which add a welcome crunch. I didn’t have any so left them out.

Ingredients

Peanut sauce (enough for 4 people)

1 medium onion, finely chopped

2 cloves of garlic, crushed

155 gm roasted peanuts, blitzed in food processor

3 tsp dark soya sauce

2 Tablespoons brown sugar

½ tsp salt

2 tsp tamarind

3 tablespoons of oil

3 bay leaves

¾ cup coconut milk

1 fresh red chilli chopped

Krupuk

Method

For the peanut sauce, Fry all the ingredients except coconut milk for 5 minutes, stirring all the while as it will stick to the bottom. Add the coconut milk and simmer until thick and fragrant.

Salad

Selection of seasonal veges, usually including carrots, potatoes, cabbage, beans, lettuce, tomatoes, cucumber and bean sprouts. I added butternut, kumara, zucchini and capsicums.

Hard boiled eggs, 1 or 2 per person

Method

Cook the eggs and potatoes in boiling water and steam the veg over the top, keeping an eye on timing as everything will take different times.

Assemble the salad, either on individual plates, on a platter or in bowls, if it’s a larger family or friend group, so people can build their own.