Ingredients

olive or peanut oil, to shallow-fry
1 bunch Asian greens, trimmed (or equivalent amount of your favourite green such as broccoli, broccolini, silverbeet or kale)
200g mung bean sprouts
1 x 300g packet tofu, cubed and fried in a little oil until golden
500g baby potatoes, boiled until tender
hard-boiled eggs, cassava chips, fried shallots and coriander leaves, to serve
FOR THE PEANUT-LIME SAUCE
1 cup unsalted blanched peanuts, lightly roasted (or 1 cup natural crunchy peanut butter)
2 cloves garlic
1 long red chilli, de-seeded and finely chopped
1⁄2 teaspoon fine sea salt
1 tablespoon coconut sugar
2 tablespoons kecap manis (gluten free if needed)
juice of 1 lime
2-4 tablespoons water
Gado gado is one of my all-time favourite dishes to eat when in Bali and is one of the most well-known Indonesian dishes to have travelled to the rest of the world. Essentially it’s a bunch of cooked vegetables bound together in a punchy peanut sauce: this is how it’s traditionally made and served, however I like to smear the sauce on the plates before topping with vegetables, so each person can mix their own when eating. I like to go the full deal and add crispy tofu chunks, boiled eggs and cassava vegetable chips, however you can leave the eggs out for a vegan version. You’ll find plain cassava vegetable chips at selected supermarkets and health food stores. I like to use them in place of the more traditional prawn (or shrimp) crackers, as these are laced with MSG and food colouring. While developing this recipe I tested out many different ways of making peanut sauces until I was happy with both the texture and flavour. While not the fastest way to prepare peanut sauce, I found that hand-grinding the peanuts in a mortar and pestle first before adding the other ingredients gave by far the best results. No one will growl if you use good quality crunchy peanut butter, however.

Instructions

1.If you’re using roasted peanuts, finely grind them using either a food processor or a mortar and pestle.
2.Continue to grind, scraping down the sides a couple of times, until the oils start to release and the nuts begin to form peanut butter.
3.Remove from the processor or mortar and set aside.
4.Add the garlic, chilli, salt and sugar and pulse or grind until finely chopped or ground.
5.Return the peanut butter, add the kecap manis, lime juice and 2 tablespoons water, then pulse or work into a sauce using the pestle, adding 1-2 tablespoons of extra water if needed.
6.You want it reasonably thick at this stage, so don’t be tempted to add too much.
7.Heat a little olive or peanut oil in a frying pan over high heat, then stir-fry the Asian greens and mung bean sprouts until just wilted.
8.Season with a little salt and ground white pepper.
9.To serve, evenly divide the peanut sauce between four shallow bowls and spread to cover the base and a little up the sides.
10.Divide the greens, tofu, potatoes and eggs between bowls.
11.Add a handful of cassava chips to each and scatter with fried shallots and coriander leaves.
12.Encourage each person to gently mix the contents of their bowl, coating everything in peanut sauce before eating.

Recipes, food styling & dish photography Emma Galloway

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