House recipe
🥗 Gado-gado with tamarind peanut sauce
A platter of blanched and raw vegetables, potato, egg and crisp tofu, finished with a tangy peanut sauce.
Allergens. Contains: Eggs, Soy, Peanuts. May contain, depending on the brands you buy: Sulphites.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 300 g waxy potatoes, in chunks
- 2 eggs
- 200 g firm tofu, patted dry and cubed
- 2 tbsp sunflower oil
- 150 g green beans, trimmed
- 150 g white cabbage, shredded
- 100 g bean sprouts
- ½ cucumber, sliced
- 100 g peanut butter, unsweetened
- 150 ml coconut milk
- 1 clove garlic, crushed
- 1 tsp sambal oelek
- 1 tbsp palm sugar, grated, or brown sugar
- 1 tsp tamarind paste
- ½ lime, juiced
- Salt, to taste
Method
- Boil the potatoes in salted water until just tender, about 15 minutes. Hard-boil the eggs for 9 minutes, then cool and halve them.
- Blanch the green beans for 3 minutes and the cabbage and bean sprouts for 30 seconds, then rinse under cold water and drain well.
- Fry the tofu in the oil over medium-high heat until golden on all sides, then drain on kitchen paper.
- For the sauce, warm the peanut butter, coconut milk, garlic, sambal, palm sugar and tamarind in a small pan, stirring until smooth. Loosen with water to a pourable sauce, then add lime juice and salt to taste.
- Arrange the potatoes, vegetables, cucumber, tofu and eggs on plates.
- Pour the sauce over just before eating, or serve it on the side for dipping.