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Gado-Gado (Mixed vegetables with peanut sauce)
Gado-Gado is a rightly famous salad which originated from Indonesia. It always features both cooked and raw ingredients and is consequently a colourful dish. In Singapore, the Nyonyas sometimes substitute the peanut sauce with chilli sambal or Singapore flavoured sauces
Ingredients:
2 pears
2 apples
juice of ½ lemon
banana leaf or lettuce leaves
1 small crisp lettuce, shredded
½ cucumber, seeded, sliced and salted, set aside for 15 minutes and then rinsed and drained
6 small tomatoes, cut in wedges
3 slices fresh pineapple, cored and cut in wedges
3 chicken's eggs or 12 quail's eggs, hard-boiled and shelled
175g / 6oz egg noodles, cooked, cooled and chopped
Deep-fried onions
Ingredients for Peanut Sauce:
2 fresh red chillies, seeded and ground or 1 tablespoon chilli sambal
300ml coconut milk
350g crunchy peanut butter
15ml dark soy sauce or dark brown sugar
5ml tamarind pulp, soaked in 45ml warm water, strained and juice reserved
Coarsely crushed peanuts (amount as preferred)
½ teaspoon Salt
Procedure:
- To make peanut sauce, put chillies or chilli sambal and coconut milk into a pan.
- Add peanut butter and heat gently, stirring, until no lumps of peanut butter remain.
- Allow to simmer gently until sauce thickens, then add soy sauce or sugar and tamarind juice.
- Season with salt.
- Pour into bowl and sprinkle with coarsly crushed peanuts.
- Cut pears into matchsticks and slice apples finely.
- Sprinkle all fruit with lemon juice.
- Place banana leaf or lettuce leaves on a flat platter and arrange vegetables and fruit attractively on top.
- Slice or quarter the hard-boiled eggs (leave quail's eggs whole) and add to salad with chopped noodles and deep-fried onions.
- Serve at once, accompanied by a bowl of crunchy peanut sauce.
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