Indonesian gado gado salad with peanut sauce

Name: Indonesian gado gado salad with peanut sauce
Cook time: 1 h
Yield: 4
Cuisine: Indonesian
Ingredients: 6 new potatoes; 2 carrots, cut into thick batons; 250g snake beans (or green beans), cut into long lengths; 2 tbsp peanut oil; 250g firm tofu, cubed; 100g baby spinach leaves; 2 Lebanese cucumbers, cut into batons; 1 large red capsicum, cut into batons; 100g bean sprouts; 5 hard-boiled eggs

June 19, 2017

Time:30 mins - 1 hourServes:4

A recipe from the Good Food collection.

Ingredients

6 new potatoes
2 carrots, cut into thick batons
250g snake beans (or green beans), cut into long lengths
2 tbsp peanut oil
250g firm tofu, cubed
100g baby spinach leaves
2 Lebanese cucumbers, cut into batons
1 large red capsicum, cut into batons
100g bean sprouts
5 hard-boiled eggs

For the peanut sauce

1 tbsp peanut oil
1 onion, finely chopped
150g (⅔ cup) peanut butter
60ml (¼ cup) kecap manis
2 tbsp ground coriander
2 tsp chilli sauce
185ml (¾ cup) coconut cream
1 tsp grated palm sugar (jaggery)
1 tbsp lemon juice

Method

Step 1
Boil the potatoes until tender. Drain and cool slightly. Cut into quarters. Cook the carrot and beans separately in boiling water until just tender. Plunge into iced water, then drain.
Step 2
Heat the oil in a non-stick frying pan and cook the tofu in batches. Drain on paper towel.
Step 3
To make the peanut sauce, heat the oil in a frying pan over low heat and cook the onion for about five minutes. Add the peanut butter, kecap manis, coriander, chilli sauce and coconut cream. Bring to the boil, reduce the heat and simmer for five minutes. Stir in the palm sugar and juice until the sugar has dissolved. Arrange the vegetables and tofu on a plate. Halve the eggs and place in the centre. Serve with the sauce.