Gado-Gado
Bean sprouts, cabbage and bean curd simmered on the stove and spiced with clove and chilli for an Indonesian salad.
1 hr · Serves 4 · Medium
Ingredients
Salad
Dressing
Method
Start cooking mode- Prep 30 min · Cook 30 min · 60 min total
- medium
- 1
Put the coconut in a blender. Add 1 cup of hot{not boiling} water. Cover and blend on high speed for about 1/2 a minute.
- 2
Heat the oil in a 2 quart-sized saucepan. Toss in the onion and garlic. Stir-fry for 5 minutes.
- 3
Stir in the remaining ingredients for the dressing and the blended coconut-water mixture. Bring to a boil, stirring continuosuly as you do so.
- 4
Lower flame and allow the sauce to simmer, uncovered, stirring occasionally, until it thickens.
- 5
This takes about 3 minutes. Now, start preparing the salad. In a bowl, put the cabbage and bean sprouts.
- 6
Add enough boiling water over these veggies to cover'em. Let this stand for 2 minutes. Drain completely.
- 7
In a pan, fry the bean curd in oil, over medium flame, turning the pieces over gently, until it is light brown in colour.
- 8
Remove and drain on clean kitchen paper towels. Toss in the potatoes into the same skillet.
- 9
Stir and cook until they turn light brownish in colour. On a beautiful silver platter, arrange the bean sprouts, cabbage and other veggies nicely.
- 10
Pour the warm dressing over the salad or serve it separately as a dip- your choice!
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
