food for thought

by michelle

gado gado

with one comment

My version of this Indonesian salad is a satisfying and delicious meal, although not a traditional one. The various components can be prepared ahead of time and the salad assembled before serving either warm or at room temperature. First hard-boil a few eggs. Now for the saté sauce. Mince (very finely or in a food processor) an onion, 2 cloves of garlic, a chilli or two and a knob of ginger. Fry this mixture slowly in some oil until golden brown. Now add at least ½ a cup of peanut butter, 1 tablespoon each of soy sauce and sugar, the juice of half a lemon and enough boiling water to make a sauce-like consistency. Continue to simmer for a few more minutes, adjusting the seasoning to taste with more soy, sugar or lemon juice as required. Slice 2 potatoes, 2 carrots and some broccoli into similar sized pieces and steam until cooked. Slice some firm tofu and shallow-fry in hot oil until nicely browned, sprinkling with a little soy sauce and sesame oil when ready. Begin assembling the salad with a bed of shredded lettuce or some fresh bean sprouts. Over this, place the steamed vegetables and fried tofu. Arrange cucumber slices around the edge of the plate and pour the saté sauce over the vegetables and tofu. Garnish with wedges of hard-boiled eggs and fried shallots (essential to this dish and available from asian groceries).


Written by michelle picker

December 2, 2010 at 7:42 pm

One Response

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  1. Love your blog…I am going to try it all because I know it will work as I have been privileged to sit at your table! Good Luck!

    Mary Allison

    December 3, 2010 at 12:12 pm

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