Gado Gado

Something I first came across in the Netherlands, Gado Gado is an Indonesian salad. The Sambal Kacang (Peanut Sauce) makes it different from many other salads. This version may vary somewhat from the Indonesian style but it still tastes good. It also works as both a dinner or as an accompaniment.

This is very much my interpretation on how it should be made so it may well differ from the original. I experiment with recipes and come up with my own versions.

Serves 4

Ingredients

  • 1 head of lettuce
  • 450g/1lb potatoes
  • 1 large Cucumber
  • 6 medium Tomatoes
  • 6 large hard boiled eggs, shelled
  • 125g/4oz Haricot Vert (Green Beans)
  • Juice from 1 Lemon or 2 Limes
  • 1 small red Chilli or dried Chilli flakes
  • Sambal Kacang (Peanut Sauce)
  • Sea Salt

Method

  1. Prepare the Sambal Kacang and keep warm but not hot
  2. Use a fine grater to take the zest off the lemon or lime.Use your preferred juicing method to get the juice from the fruit. Mix in the chilli or chilli flakes to taste. Sambal Oelek can also be used.
  3. Shred the lettuce into a bowl. You can use any variety of lettuce according to your preference.
  4. Mix the Lemon or Lime mixture into the lettuce then refrigerate while the rest is prepared.
  5. Time to make the Sambal Kacang because this should be still warm when this salad is served. This Indonesian style peanut sauce only takes a few minutes to make. Just click on the name to see how. Make and then set aside while the rest of the Gado Gado is completed.
  6. Now move to getting the potatoes cooked. Baby new potatoes are good to use though virtually any will work.With either, just bring a pan of water to the boil and cook the potato in that until they are tender.
  7. Haricot Vert can be served either raw or cooked. I prefer them cooked. Top and Tail them then chop into 2-3 inch pieces then steam over the the potato for a few minutes.
  8. While the potatoes cook, prepare the other Gado Gado ingredients. Quarter the eggs, cut the tomato into chunks and thickly slice the cucumber.
  9. Drain the potatoes and take a short break while they cool a little.
  10. Spread the dressed lettuce evenly over a large serving plate
  11. Arrange the eggs and vegetables onto the lettuce. My preference is to have the eggs and potatoes in the centre, the cucumber and tomato in circles around them and the haricot vert sprinkled over them.
  12. My preference is to pour the warm Sambal Kacang over the Gado Gado. However, it is best served alongside when guests are involved as one of them may have a peanut allergy.
  13. Sprinkle the lemon or lime zest over the sauce and your Gado Gado is ready to serve.

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