Gado Gado

Ingredients

• 8 oz (225 g) yellow potatoes
• 3 cups (300 g) shredded green cabbage
• 3 cups (90 g) baby spinach
• 2 cups (200 g) bean sprouts
• 5 oz (300 g) green beans, cut into 2-in (5-cm) lengths
• 1 small seedless cucumber cut into half-moons
• 2 large hard-boiled eggs, sliced into wedges
• 8 oz (225 g) tempeh, store-bought tofu puffs, or baked tofu, cut into 2-in cubes
• 1 cup (250 ml) Saus Kacang (Indonesian Peanut Sauce)
• Vegetable chips or straws, for garnish
• Fried shallots, for garnish
• 8 oz (225 g) yellow potatoes
• 3 cups (300 g) shredded green cabbage
• 3 cups (90 g) baby spinach
• 2 cups (200 g) bean sprouts
• 5 oz (300 g) green beans, cut into 2-in (5-cm) lengths
• 1 small seedless cucumber cut into half-moons
• 2 large hard-boiled eggs, sliced into wedges
• 8 oz (225 g) tempeh, store-bought tofu puffs, or baked tofu, cut into 2-in cubes
• 1 cup (250 ml) Saus Kacang (Indonesian Peanut Sauce)
• Vegetable chips or straws, for garnish
• Fried shallots, for garnish

Description

Step 1
Cook the potatoes in boiling salted water for 20 to 25 minutes, until fork-tender. Peel and cut into 2-inch (5-cm) cubes.

Step 2
Prepare a bowl or tub of ice water. Blanch the cabbage for 1 to 2 minutes, until translucent and wilted, and transfer to the ice bath. When cool, drain on kitchen towels. Set aside. Repeat with the spinach (30 seconds to 1 minute), bean sprouts (30 seconds to 1 minute) and green beans (3 to 4 minutes).

Step 3
Arrange the vegetables, eggs and tofu or tempeh on a large platter. Serve with a bowl of Indonesian Peanut Sauce, with the vegetable chips and fried shallots on small plates alongside. Each diner should pick and choose an assortment of ingredients to put on their plate. Drizzle 2 to 3 tablespoons of peanut sauce over the vegetables and top with vegetable chips and fried shallots. Stir everything together and enjoy!