Vegetable Salad with a Hot Peanut Sauce (Gado Gado) Recipes

Ingredients :

2 medium potatoes, peeled

175g French beans, topped and tailed

Peanut Sauce

150g raw peanuts

1 tbsp vegetable oil

2 shallots, or 1 small onion, finely chopped

1 clove garlic, crushed

1-2 small chilies, seeded and finely chopped

1 piece shrimp paste, 12mm square, or 1 tbsp fish sauce - optional

2 tbsp tamarind sauce

100ml canned coconut milk

1 tbsp clear honey

Salad ingredients

175g Chinese leaves, shredded

1 iceberg or bib lettuce

175g bean sprouts

1/2 cucumber, cut into fingers

150g giant white radish, shredded

3 spring onions (scallions)

225g bean curd (tofu), cut into large dice

3 hard boiled eggs, quartered

1 small bunch coriander

Method :

Bring the potatoes to the boil in salted water and simmer for 20 minutes. Cook the beans for 3-4 minutes. Drain the potatoes and beans and refresh under cold running water. For the peanut sauce, dry fry the peanuts in a wok, or place under a moderate grill, tossing them all the time to prevent burning. Turn the peanuts onto a clean cloth and rub vigorously with your hands to remove the papery skins. Place the peanuts in a food processor and blend for 2 minutes. Heat the vegetable oil in a wok, and soften the shallots or onion, garlic and chilies without letting them color. Add the shrimp paste or fish sauce if using, together with the tamarind sauce, coconut milk and honey. Simmer briefly, add to the peanuts and process to form a thick sauce. Arrange the salad ingredients, potatoes and beans on a large platter and serve with a bowl of the peanut sauce.

Serve this vegetable salad with Indonesian Pork and Prawn (Shrimp) Rice and Prawn Crackers. The peanut sauce is served separately from the salad, and everyone helps themselves.

Makes 16 pieces

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