*Gado Gado (Indonesian Salad with Peanut Sauce)

Ingredients

• Peanut butter

  Chunk style, with salt

  ⅓ cup or 86g

• Curry paste

  4 tsp or 20g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Salt

  Table

  ½ tsp or 3g

• Garlic

  Raw

  1 cloves, minced or 3g

• Lime juice

  Raw

  1 ½ tbsp or 23g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  ½ cup or 120g

• Water

  Plain, clean water

  ½ cup or 118g

• Spinach

  Raw

  1 bunch or 340g

• Beansprouts

  Sainsbury's

  400g

• Potato

  Flesh and skin, raw

  198g

• Cucumber

  Peeled, raw

  1 medium or 201g

• Egg

  Whole, fresh eggs

  3 medium or 132g

• Crackers

  Standard snack-type, regular

  15 crackers, regular size, round (1 serving or 48g

• Peanut oil

  Salad or cooking

  2 tbsp or 27g

• Tempeh

  7 oz or 198g

• Peanuts

  Virginia, raw

  1 tbsp or 9g

• Peppers

  Hot chile, sun-dried

  1 pepper or 0.5g

Directions

1. Gado Gado Peanut Sauce:
2. Mix all ingredients in a small saucepan over medium low heat. Bring to simmer then cook for 5 minutes, stirring regularly so the bottom doesn't catch, until it thickens. If too thick, just add more water - should be able to drizzle it (see video for thickness).
3. Taste and adjust as follows: lime for more sour, salt, sugar for sweet.
4. Cover and keep warm.
5. Blanched Vegetables:
6. Bring a saucepan of water to the boil.
7. Add potatoes and cook for 5 minutes or until cooked through. Use a slotted spoon to transfer to colander to drain.
8. Cook beansprouts for 3 minutes or until just wilted. Transfer to colander, press out excess water.
9. Add spinach, push under to submerge - will instantly wilt. Remove, transfer to colander, press out excess water.
10. Crispy tempeh or tofu:
11. Slice into 0.75 x 5 cm / 1/3 x 2" slices (or thereabouts).
12. Heat oil in a skillet over medium high heat. Cook tempeh 2 min on each side until deep golden and crispy. (Tofu ~ 1 1/2 min)
13. Assemble:
14. Either make one platter for sharing, or individual. Vegetables and egg can be served warm or at room temp, sauce should be served warm (it thickens when cool).
15. Place vegetables and tempeh on serving plate, top with egg.
16. Pour sauce into serving bowl.
17. Serve Gado Gado Salad with peanut sauce, peanuts for sprinkling, fresh chillies and prawn crackers on the side.
18. Recipe by: Nagi (source: https://www.recipetineats.com/gado-gado-indonesian-salad-with-peanut-sauce/)

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