Indonesian Salad With Coconut Peanut Dressing Recipes

GADO GADO (INDONESIAN SALAD WITH PEANUT SAUCE)

Steps:

• 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).
• Taste and adjust as follows: lime for more sour, salt, sugar for sweet.
• Cover and keep warm.
• Bring a saucepan of water to the boil.
• Add potatoes and cook for 5 minutes or until cooked through. Use a slotted spoon to transfer to colander to drain.
• Cook beansprouts for 3 minutes or until just wilted. Transfer to colander, press out excess water.
• Add spinach, push under to submerge - will instantly wilt. Remove, transfer to colander, press out excess water.
• Slice into 0.75 x 5 cm / 1/3 x 2" slices (or thereabouts).
• 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)
• 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).
• Place vegetables and tempeh on serving plate, top with egg.
• Pour sauce into serving bowl.
• Serve Gado Gado Salad with peanut sauce, peanuts for sprinkling, fresh chillies and prawn crackers on the side.

GADO GADO SALAD | INDONESIAN SALAD WITH SPICY PEANUT SAUCE

Steps:

• If using dry chilies, soak them for a few minutes in hot water;
• Place the peanuts in a blender or a food processor and blend or process until they're finely ground; just make sure they don't turn into peanut butter; set aside;
• Place in the blender / food processor garlic, shallot, lemongrass, ginger, turmeric, chilies and process until you get a smooth paste;
• Heat the oil in a non-stick pan or a wok and add the paste when it's hot; fry over medium heat for 5-6 minutes, until the water evaporates and the paste turns quite thick; stir continuously to prevent burning;
• Pour in the water and, when it starts simmering, add the coconut milk, salt, tamarind paste and kaffir lime leaves paste; stir well to combine;
• When it starts simmering and the coconut cream dissolved completely, add the rest of the sauce ingredients; let it simmer over low heat for 5-6 minutes; add more water if needed;
• Boil the unpeeled potatoes in a small pot filled with water; when they're soft enough, remove them from the water and set aside to cool; remove the peel and slice them;
• Fry or bake tempeh and tofu until they turn a bit crispy;
• Blanch the cabbage, spinach and green beans;
• Arrange all veggies on a platter and serve with peanut sauce and crackers.

INDONESIAN SALAD WITH COCONUT-PEANUT DRESSING

Steps:

• Salad: Pour enough boiling water over bean sprouts and cabbage to cover; let stand 2 mins. Drain. Place salad greens on a large flat serving plate. Top with cabbage, beans, bean sprouts, cucumber, potatoes and eggs, in that order. Pour dressing over all. Dressing: Place coconut in blender container; add 1 cup water. Cover and blend on high speed about 30 secs. Heat oil in a 2-quart saucepan over med-high heat. Add onion and cook until tender, about 5 mins. Stir in coconut and remaining ingredients. Heat to boiling over med-high heat, stirring constantly. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 3 mins. Serve warm.