Entree: Christmas Island – Central Culinary Region – Gado-Gado (Indonesian-style mixed blanched vegetables, tofu, tempeh and boiled egg served with a savory-sweet peanut sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Total 55 min

Ingredients

- 1 1/4 cups (150 g) roasted unsalted peanuts
- 2 tbsp (30 g) smooth peanut butter
- 3 tbsp (45 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) tamarind paste
- 2 tbsp (30 g) palm sugar or packed brown sugar
- 1/2 cup (120 ml) coconut milk or water, plus up to 1/2 cup (120 ml) more to thin
- 2 cloves garlic
- 1–2 red chilies, seeded if desired
- 1/2 tsp (3 g) salt
- 2 tbsp (30 ml) vegetable oil
- 4 large eggs, approx. 50 g each (200 g total), hard-boiled and peeled
- 8 oz (225 g) firm tofu, drained, pressed, and pan-fried until golden
- 6 oz (170 g) tempeh, sliced and pan-fried until golden
- 2 medium potatoes, about 12 oz (340 g), peeled, boiled and sliced
- 2 cups (150 g) green beans, ends trimmed and blanched
- 2 cups (150 g) bean sprouts, blanched
- 2 cups (150 g) shredded cabbage, lightly blanched
- 1 medium cucumber, about 8 oz (225 g), sliced
- 4 cups (120 g) mixed salad greens or lettuce
- 2 tbsp (30 ml) fried shallots for garnish
- 2 tbsp (30 ml) lime juice or to taste
- 1/4 cup (60 ml) water for blanching vegetables (plus more as needed)

Instructions

1. Make the peanut sauce: in a food processor or mortar and pestle, combine roasted peanuts, peanut butter, garlic, red chilies, kecap manis, tamarind paste, palm sugar and salt. Grind or pulse until a coarse paste forms. Transfer to a small saucepan, add 1/2 cup (120 ml) coconut milk or water and simmer gently, stirring, until glossy and thick; if too thick, thin with up to 1/2 cup (120 ml) additional water. Taste and adjust with lime juice and salt.
2. Prepare the components: bring a pot of water to a boil and blanch green beans, bean sprouts and cabbage separately for 30–60 seconds until crisp-tender; refresh in cold water and drain. Boil potatoes until tender and slice. Pan-fry tofu and tempeh until golden on both sides. Halve the hard-boiled eggs.
3. Assemble: arrange salad greens on a large platter, top with arranged portions of sliced potato, blanched vegetables, cucumber, tofu, tempeh and halved eggs. Spoon warm peanut sauce over the top (serve extra on the side), sprinkle with fried shallots and serve with lime wedges. Mix before eating so the sauce coats everything evenly.