Gado Gado
Serves 2
Time 45 minutes
Ingredients
100g cabbage, thinly sliced
100g bean sprouts
100g cucumber
150g lettuce
3 eggs, boiled
100g potatoes, boiled
100g tempeh, fried
100g firm tofu, fried
For the peanut sauce
1 tbsp extra virgin olive oil
1 tbsp peanut oil
1 red onion, finely chopped
2 garlic cloves, microplaned
2 red chillies
⅔ cup peanut butter
¼ cup sweet soy
⅔ cup coconut cream
1 tsp coconut sugar
1 tbsp lemon juice
1/2 tsp salt
2 tbsp fresh coriander, chopped
To serve
Fried Shallots
Method
In a medium saucepan boil potatoes for 20-25 minutes or until tender.
Add boiled eggs after 10 minutes and use a spider to remove after 10-12 minutes.
Using a steamer steam the cabbage and bean sprouts until wilted, if you prefer you can serve them raw.
In a frying pan fry the tofu and tempeh in extra virgin olive oil.
For the peanut sauce sauté onion, garlic and chilies with extra virgin olive oil. Add peanut butter, sweet soy, coconut sugar, coconut cream, lemon, salt and coriander.
Choose a serving plate and arrange vegetables, tofu, tempeh and eggs.
Pour desired amount of peanut sauce over the vegetables.
Sprinkle with fried onions.