Food Safari's gado gado

Akper waikabubak    Sunday, July 21, 2019    Recipe    Comment   

Ingredients

·         vegetable oil, for deep-frying

·         100 gfirm tofu, cut into cubes

·         2carrots, sliced into small batons

·         ¼green cabbage, sliced

·         100 gsnake beans, cut into 4 cm lengths

·         1bunch kangkung (morning glory), roughly chopped

·         100 gbean sprouts

·         ¼Lebanese cucumber, diced

·         1medium potato, boiled, peeled and diced

·         2hard-boiled eggs, sliced

Peanut sauce

·         100 graw shelled peanuts

·         3kaffir lime leaves, torn

·         5garlic cloves, roughly chopped

·         4red Asian shallots, roughly chopped

·         2-5red chillies, roughly chopped

·         1 tbspground coriander

·         1 tbspground ginger (or Kaempferia galangal if you can find it)

·         50 mlvegetable oil

·         200 mlcoconut cream

·         200 mlwater

·         50 gpalm sugar, shaved        

·         5 tbspraw sugar

·         salt to taste

·         1 tbsplime juice

To serve

·         bitter nut crackers (krupuk), or cassava crackers, fried shallots, kecap manis and lime juice

Instructions

To make the sauce, preheat the oven to 180°C. Place the peanuts on a baking tray and roast for 8-10 minutes or until golden. Allow to cool slightly, then place in a small food processor with the lime leaves and process until finely ground. 

Place the garlic, shallots, chilli, ground coriander, ground ginger and 1 tablespoon of the oil in a blender and process until a paste forms. Heat the remaining oil in a saucepan over medium-low heat. Add the paste and stir for 5-7 minutes or until it starts to separate. Stir in the coconut cream and water and bring to the boil. Add the ground peanuts and cook for another 5 minutes. Add the sugars and salt and a little water if it’s too thick. Remove from the heat and stir in the lime juice.

Cook the carrot, cabbage, snake beans, kangkung and bean sprouts separately in lightly salted boiling water until just blanched. The cabbage, carrot and beans will take about 2-3 minutes while the kangkung and bean sprouts only need 30 seconds. Drain well.

Mix all the cooked vegetables with the cucumber, potatoes and eggs and spoon onto a large serving plate.

Heat the oil in a wok to 180°C. Fry the tofu until golden, then drain on paper towel. In the same oil, fry the krupuk until they expand and puff up.

Scatter the fried tofu over the vegetables and spoon over some of the peanut sauce. Lightly drizzle kecap manis over the top and add a squeeze of lime. Garnish with some of the bitter nut crackers and fried shallots. Serve with the remaining peanut sauce on the side.