Gado gado

Gado gado

Indonesian vegetable salad with peanut sauce

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1/2 small cabbage, shredded
1 small cucumber, finely sliced
125g green beans, parboiled
2 carrots, cut into thin strips
90g bean sprouts

Peanut sauce

Quantity Ingredient
160g raw peanuts
125ml oil
1 large onion, sliced
2 garlic cloves, crushed
1 teaspoon chilli powder
1/2 teaspoon shrimp paste or shrimp sauce
500ml coconut milk or water
1/2 teaspoon brown sugar
1/2 teaspoon lemon zest
1 tablespoon vinegar
salt

Method

  1. Arrange vegetables on salad platter.
  2. To make peanut filling, fry peanuts for 5 minutes in dry pan. Cool. Remove skins, then grind peanuts to a paste.
  3. Heat oil in pan and stir-fry onion and garlic with chilli powder and shrimp paste or sauce. Add ground peanuts and coconut milk or water and bring to the boil, stirring constantly. Add remaining ingredients and simmer gently until sauce thickens.
  4. Serve at room temperature. Dilute with hot water if too thick. Pour sauce over vegetables or serve separately.

Note

  • Shrimp paste or shrimp sauce can be purchased at Chinese grocery stores.
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