Gado-Gado (Indonesian Salad)
4 servings
Source: Southeast Asian Specialties, Culinaria Könemann
- 4½ oz / 125 gr snake beans, cut into 1-inch (2.5 cm) pieces
- 4½ oz / 125 gr cauliflower floweretes
- 4½ oz / 125 gr coarsely shredded cabbage
- ½ cup / 125 gr beansprouts, roots trimmed
- 1 cucumber, peeled and sliced
- 2 potatoes, boiled, peeled and sliced
- 2 hardboiled eggs, sliced
PEANUT DRESSING:
- 1 tbsp tamarin pulp
- ¾ cup / 200 ml water, boiled and cooled
- 6 fresh red chili peppers, sliced into rings
- ¼ tsp shrimp paste (trassi) toasted in a dry skillet
- 1 cup / 250 gr roasted peanuts, finely chopped
- 2 tbsp palm sugar, or substitute with dark brown sugar
- salt, to taste
GARNISH:
- shrimp crackers
- fried onion rings
Boil the snake beans, cauliflowers, cabbage, and beansprouts until they are just cooked. Arrange the vegetables, cucumber, potatoes, and eggs on a serving platter.
Mix the tamarind pulp with 2 tablespoons of water from the total volume indicated, and strain through a sieve. Crush the chili peppers and shrimp paste using a pestle and mortar. Add the tamarind juice and the remaining water, and mix with the chopped peanuts. Season to taste with palm sugar and salt.
Pour the dressing over the vegetables just before serving. Garnish with shrimp crackers and onion rings.