Gado Gado
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 15 minutes
Serves 2
- 3 eggs, boiled
- 6 chat potatoes, steamed
- 1 cup bean sprouts, blanched
- 1 cup mixed leaf salad and baby spinach
- 6 cherry tomatoes, halved
Satay Sauce
- Oil
- 3 cloves garlic, peeled
- 1 large onion, peeled
- 1 stalk lemongrass, sliced
- small cube of shrimp paste (about 1x1cms)
- 1.5 tablespoons curry powder
- 300g/10.6 ozs. crunchy peanut butter
- 1/4 cup toasted sesame seeds
- 2 tablespoons tamarind juice
- 2.5 cups water
- 1/4 cup sugar
- 1 teaspoon salt
Step 1 - Make the accompaniments first as this salad is served cold (warm is also fine).
Step 2 - Then make the satay sauce. Add the garlic, onion and lemongrass to a food processor and process until finely chopped. Heat oil in a saucepan and fry the shrimp paste in a tablespoon of oil and break it up with a wooden spoon or spatula. Add the onion, garlic and lemongrass and fry until fragrant.
Step 3 - Add the curry powder and toss with the onions until fragrant. Then add the peanut butter and sesame seeds. Add the tamarind juice and the water one cup at a time stirring until combined-just stop adding the water when it reaches the consistency you want. Add the sugar and salt to taste.
Step 4 - Place the vegetables on a serving plate and serve with the satay sauce,