Pack this Indonesian street food in cups or jars for your next picnic. You’ll be surprise how good boiled and fresh veggies combine with peanut sauce dressing is.
Recipe & Photo: Lili Tu
- 200g green bean, trimmed and tailed
- ½ cauliflower
- 1 carrot
- 2 potatoes
- 1 cucumber
- 1 bunch of radish
- 2 medium tomatoes
- 2 cup of bean sprouts
- 500g tofu
- 4 eggs
- 1 hand full of mix salad leaves
- 1 bunch corianders
- 1 cup of salted peanut
- 1 cup peanut butter
- 2 garlic cloves, minced
- 2 chilies, minced
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 3 tablespoons tamarind
- 80g palm sugar
- Boil the potatoes in salted water for around 15 minutes or until it tender. Peel and slice it into bite size pieces.
- Boil the eggs for 8 minutes, so the yolks well set. Peel then quarter.
- Cut the tofu into 2 cm pieces. Fry them in neutral oil, until they crispy. Set a side
- Cut the carrot into batons. Cut the cauliflower into bite size pieces. Trim and tail green beans.
- In a large pot, blanch beans, carrot and cauliflower separately. Set aside.
- Quarter the radish. Toss them in the juice of half a lime.
- Slice 1 cucumber. Cut tomatoes in wedge.
- Rinse the bean sprouts and mix salad. Set aside.
- To make the dressing, chop the palm sugar. Add all ingredients into a blender then blitz until smooth. Have a taste and adjust if you need more lemon or fish sauce.
- In a cup or jar, layer the mix salad leaves, then potato, carrot, cauliflower and green bean. Drizzle with 1 tablespoon of sauce. Continue with cucumber, radish, bean sprouts, tofu. Drizzle with another 1 tablespoon of sauce. Top with eggs, tomato, peanuts and corianders. Make 8-10 cups of salad.
- Put the lids on, bring chopsticks or forks and you have healthy gado-gado salad ready for picnic.