Gado Gado, Indonesian Vegetable Salad with Spicy Peanut Dressing

Gado Gado is a Indonesian salad of raw or lightly steamed vegetables, hard boiled eggs, boiled potatoes, and friend tofu with a spicy peanut sauce. It makes a pleasant, but filling, change from heavier fried rice (Nasi Goring) or fried noodles (See Goring). 

Think of it like an Asian Salad Niçoise with tofu instead of tuna, and don't be fussy about the ingredients. Yesterday I made its with lettuce, celery, yellow pepper, cucumber, carrot, and red onion, but a lot of recipes include potatoes and tofu.  To me, the essential thing is crunchy colourful ingredients, and of course the spicy peanut sauce. Below is a suggested list of ingredients

Serves 4

400 g cooked new potatoes
4 large free-range eggs, boiled & shelled
400 g firm tofu, cubed & fried
½ Chinese cabbage or Romaine lettuce
2 ripe tomatoes, chopped into bite size pieces 
1 handful of radishes, halved 
½ cucumber, sliced into bite size pieces
2 handfuls beansprouts (ready to eat)

Chilli flakes (optional)

Gado Gado Sauce

4 tbsp crunchy peanut butter 

4 tbsp Kecap Manis (sweet thick soy sauce - use soy sauce plus 4 tsp sugar if you don't have any)

4 tbsp fish sauce 

4 tbsp sweet chilli sauce

1 large clove of garlic, crushed 

1 tbsp lime juice

100ml coconut milk (optional - some recipes add coconut milk, others don't. I didn't have any handy)

Mix all the sauce ingredients together then arrange the salad as takes your fancy.  Pour over the sauce. Mix well before serving.

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