GADO-GADO

Gado-Gado image

Gado-gado is a beloved dish across Indonesia. Each region has a different spin: In Jakarta, it is a "double-carb" dish, featuring both potato and lontong (rice cakes). In West Java, it is known as lotek atah or karedok and served with raw vegetables. At the heart of any gado-gado is the spicy peanut sauce: Some versions call for tamarind, lime, terasi (shrimp paste) or coconut milk. Others use peanut butter instead of freshly pounded peanuts. This particular recipe is inspired by a home-cooked gado-gado eaten in Bali, where the rich, aromatic sauce was powered by shallots and garlic. Its sweetness comes from kecap manis, the thick, caramelly soy sauce foundational in Indonesian cooking, but, if you can't find kecap manis, make your own (see Tip) or use sweet soy sauce.

Provided by Hetty McKinnon

Categories vegetables, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 18

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Ingredients

2 to 3 tablespoons neutral oil, such as grapeseed or vegetable
1 (14-ounce) package extra-firm tofu, drained and cut into 1/2-inch slices
Kosher salt and freshly ground pepper
10 ounces green beans, trimmed
1/2 small napa cabbage, finely sliced
6 ounces bean sprouts (about 2 cups)
10 new potatoes or other small variety, peeled and halved
1 large cucumber, peeled and sliced thinly on the diagonal
2 tomatoes, each cut into 8 wedges
4 boiled (8-minute) eggs, peeled and halved
1/2 cup homemade or store-bought fried shallots
1 cup roasted unsalted peanuts
4 shallots, peeled and sliced
3 garlic cloves, sliced
1 to 2 red chiles, deseeded and sliced
3 tablespoons kecap manis (see Tip)
2 tablespoons palm or brown sugar
1 teaspoon sea salt

Steps:

Heat a large frying pan over medium-high. When hot, drizzle with 1 to 2 tablespoons oil and add the tofu slices. Season the tofu well with salt and pepper. Reduce heat to medium and fry for 2 to 3 minutes on each side until golden brown. Remove from the pan and allow to cool. Cut tofu into squares or triangles.
Bring a large pot of salted water to a boil. Add green beans and blanch for about 4 minutes or until just tender. Just before the beans are ready, add cabbage and bean sprouts to the pot and shock them in the water for about 30 seconds to 1 minute. Transfer the vegetables to a colander, refresh under cold water and drain well.
Bring the same pot of water (add more water and salt, if required) to the boil, and add the potatoes and cook until tender, about 15 minutes.
Meanwhile, make the satay sauce: Place the peanuts, sliced shallots, garlic and chile into a blender or food processor, and blitz until it becomes a chunky paste. You can add a splash of water to get the blender going, or if you prefer a smoother paste. (It is traditional to use a mortar and pestle to make the paste, so if you have one, use it.)
Heat a medium saucepan over medium-low, drizzle with remaining 1 tablespoon oil, and add the paste, stirring constantly, for 2 to 3 minutes, until fragrant. Add the kecap manis, palm sugar, salt and 1 cup water. Stir for 2 to 3 minutes, until the sauce is well combined. (Peanut sauce can be stored in a jar in the refrigerator for 7 days.)
To serve, divide the blanched vegetables, potatoes, tofu, cucumber, tomatoes and eggs over several serving plates or assemble it all on one large serving platter. Drizzle each plate generously with the peanut sauce and top with crispy fried shallots.