Serves : 2
Cooking Time : 30 – 50 minutes
This Indonesian potato salad has many variations, and so you can adjust the recipe to suit your taste. This version is pretty simple, but can be simplified even further if a really quick meal is what you’re looking for. Traditionally the sauce would be made with ground fried peanuts, but I use peanut butter as much quicker alternative. Usually served at room tempurature, so you don’t worry about lining up timings while cooking.
Ingredients
- 8 – 14~ New potatoes (depending on size)
- ½ Cucumber, sliced or cut into chunks
- 1 Carrot, peeled and grated or julienned and blanched
- Savoy or Spring cabbage or Spinach
- 1 tin Sweet corn
- 1 Handful cherry tomatoes or 2 medium tomatoes, cut into bite sized pieces
- 1 Sweet potato
- 1 Spring onion, sliced
- Chilli soy tofu (recipe here)
- Vegetable oil for cooking
- pinch of black pepper
For the peanut sauce
- 100g peanut butter
- 1 tsp Soy sauce or tamari for gluten free
- 1 tsp Rice wine vinegar or lime juice
- ½ tbsp Soft brown sugar or palm sugar
- (optional) Pinch of salt
- (optional) Pinch of chilli flakes
Method
Preheat the oven to 180°c. Peel the sweet potato and cut into bite sized cubes, coat in a little oil and roast for 30 to 50 minutes depending on size, tossing halfway through, until soft and starting to char slightly.
Cut the potatoes into bite sized pieces, I like to leave the skin on, but you can peel them if you desire (especially if there are any bad spots that need removing). Boil until soft (about 30 minutes but will vary with size), draining once cooked.
If using cabbage, cut into rough rectangle shapes and stir fry for about a minute over a medium high heat to soften slightly, add a splash of water while cooking (about a tablespoon). If using spinach you can keep it fresh or blanch it.
Heat a drizzle of oil in a frying pan over a high heat, drain the sweet corn and pan fry, tossing often, add in a pinch of black pepper and cook until the corn develops some colour.
For the peanut sauce heat the peanut butter in a saucepan over a gentle heat until it begins to melt. Boil some water in a kettle in preparation for the next step. Once the peanut butter becomes runnier add in the sugar and mix, then add the soy sauce and vinegar/lime juice, mixing as you add each one and remove from the heat. The peanut butter will likely thicken initially and look like something has gone wrong, but this is normal. Next, add a the hot water, a little at a time, while gently stiring continuously, at first it will look like this is just making things worse, but keep stiring in the water bit by bit and eventually you will have a smooth sauce, finally adding the salt and chilli flakes to taste. Stop once you have a smooth, thick, but pourable sauce, set aside and allow to cool a bit. As the sauce is left to stand it may thicken a bit, you can simple stir in a little more hot water when this happens.
Prepare the tofu according to the recipe.
Combine all the components in a bowl, pour over the peanut sauce and enjoy!
Notes
Use whatever vegetables you have available to you. Blanching and stir frying works well for a lot of vegetables, I like to roast some vegetables to give a deeper flavour, but it does take some time.
Some common additions to Gado Gado are crispy fried shallots, lontong or ketupat (a type of rice cake), krupuk (a type of cracker usually made from tapioca).
Tradditionally, tamarind is also added to the sauce, so you could try adding some if available to you.
I generally prefer to use slices of tofu, because it simplifies the cooking process.
Gado Gado
Indonesian potato salad served with a peanut sauce.
Ingredients
- 8 – 14~ New potatoes (depending on size)
- ½ Cucumber, sliced or cut into chunks
- 1 Carrot, peeled and grated or julienned and blanched
- Savoy or Spring cabbage or Spinach
- 1 tin Sweet corn
- 1 handful Cherry tomatoes or 2 Medium tomatoes, cut into bite sized pieces
- 1 Sweet potato
- 1 Spring onion, sliced
- Chilli soy tofu For the Peanut Sauce
- 100g Peanut butter
- 1 tsp soy sauce or tamari for gluten free
- 1 tsp rice wine vinegar or lime juice
- ½ tbsp soft brown sugar or palm sugar
- (optional) Pinch of salt
- (optional) Pinch of chilli flakes
Directions
Preheat the oven to 180°c. Peel the sweet potato and cut into bite sized cubes, coat in a little oil and roast for 30 to 50 minutes depending on size, tossing halfway through, until soft and starting to char slightly.
Cut the potatoes into bite sized pieces, I like to leave the skin on, but you can peel them if you desire (especially if there are any bad spots that need removing). Boil until soft (about 30 minutes but will vary with size), draining once cooked.
If using cabbage, cut into rough rectangle shapes and stir fry for about a minute over a medium high heat to soften slightly, add a splash of water while cooking (about a tablespoon). If using spinach you can keep it fresh or blanch it.
Heat a drizzle of oil in a frying pan over a high heat, drain the sweet corn and pan fry, tossing often, add in a pinch of black pepper and cook until the corn develops some colour.
For the peanut sauce heat the peanut butter in a saucepan over a gentle heat until it begins to melt. Boil some water in a kettle in preparation for the next step. Once the peanut butter becomes runnier add in the sugar and mix, then add the soy sauce and vinegar/lime juice, mixing as you add each one and remove from the heat. The peanut butter will likely thicken initially and look like something has gone wrong, but this is normal. Next, add a the hot water, a little at a time, while gently stiring continuously, at first it will look like this is just making things worse, but keep stiring in the water bit by bit and eventually you will have a smooth sauce, finally adding the salt and chilli flakes to taste. Stop once you have a smooth, thick, but pourable sauce, set aside and allow to cool a bit. As the sauce is left to stand it may thicken a bit, you can simple stir in a little more hot water when this happens.
Prepare the tofu according to the recipe.
love tofu 
Leave a comment