Gado-Gado

The salad so nice they named it twice, Indonesian gado-gado salad can be substancial enough to form a one-dish meal, especially if you add strips of fried tempeh or tofu. The deep fried shallots or onions used for garnish can be bought ready-made in Asian shops.

Recipe

In a small pan, make the peanut sauce by heating:
- 1 tsp oil
- 1/2 tsp shrimp paste
- 3 tbsp peanut butter
- 1 onion, finely diced or minced
- 1 tsp minced garlic
- 1 to 2 tsp sambal olek or minced chillies
- 1 tbsp soy sauce
- 2 tsp tamarind paste
- 2 tsp palm or brown sugar
- 2 tsp minced lemongrass
- 1/2 cup coconut milk
Reduce the heat to low and simmer gently until it forms a thick, glossy sauce (add a little water if it gets too thick).

Steam or boil green beans until crisp-tender, then cut into 2 inch lengths.
Blanch beansprouts very briefly.
Hard boil eggs, then quarter.

Assemble the salad from:
- Shredded lettuce
- Cucumber, julienned
- Carrot, julienned
- Tomatoes, cut into wedges
- The prepared beansprouts, green beans, and eggs.

Pour the warm sauce over the vegetables.
Garnish with crispy deep fried shallots and strips of deep-fried tofu (optional).
Serves 2-3.
Preparation and cooking time: 10-15 minutes.