Gorgeous gado-gado

So pleased I was to made my first gado-gado, the more pleased I was with the taste, YUM! We served the gado-gado with stir fried beef and steamed broccoli. Maybe a bit too much for lunch, but nevertheless absolute delicious. -enjoy-

Ingredients (serves 4)

For the salad:
400 g new potatoes
4 large free-range eggs
400 g firm silken tofu
sesame oil
½ Chinese cabbage
2 ripe tomatoes
1 handful of radishes
½ cucumber
2 handfuls beansprouts (ready to eat)
½ bunch of fresh coriander
prawn crackers , optional
1 fresh bird’s-eye chilli , optional
For the sauce:
1 clove of garlic
50 g palm sugar
120 g crunchy peanut butter
1–2 fresh red chillies
2 limes , juice of
2 teaspoons fish sauce
1 tablespoon low-salt soy sauce
1 tablespoon tamarind paste


Start by prepping all your salad ingredients. Scrub the potatoes and cook in boiling salted water for around 15 minutes, or until tender, then halve or slice up.
Soft-boil the eggs for 6 minutes, or longer if you prefer them more cooked.
Cut the tofu into 2½cm chunks and fry in a splash of sesame oil for around 15 minutes, or until golden, then sprinkle lightly with sea salt.
Finely shred the cabbage if you want it raw or, if you’d rather cook it (which is traditional), cut it into 2cm slices, place in a colander and slowly pour a kettle of boiling water over the top. For me, this is the perfect amount of heat to soften the cabbage, but means you keep much of the delicious nutrients in there – feel free to apply this to any other seasonal greens you can find, too.
Cut the tomatoes into wedges, quarter the radishes and slice the cucumber (I use my crinkle-cut knife – you should get one!). Season everything from a height with a little salt.
Next, put all the sauce ingredients into a blender, peeling the garlic and grating in the palm sugar (if needed), then blitz until smooth. Have a taste and adjust the seasoning, making sure the acidity of the lime sings through, so tweak with more, if needed.
Traditionally, you’d take a little bit of everything, put it into a bowl and pour the sauce over the top, which is a fine way to serve it. I like to do the reverse, because I feel that once you pour the sauce over you can’t see the care and attention that has gone into the preparation of the ingredients. So I spoon the sauce between four bowls, spread it up around the sides, then divide the ingredients around the bowls, taking a bit of pride in making them look nice.
Pick over a few coriander leaves, add the prawn crackers and some finely sliced fresh chilli (if using), then show everyone what a celebration of food this is by getting them to toss together their very own portion.


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