The perfect meal for a warm evening. Gado Gado is one of my favourite salads, and the recipe for the peanut sauce comes straight from Bali where I was shown how to make it.
Bambu Kacang (peanut sauce)
3 cloves garlic
1 birds-eye chilli
60g palm sugar, shaved
1 tbs fried shallots
250g small raw peanuts (roasted until fragrant)
1 lime, juiced
1 pinch of salt
rice bran oil
150g green beans, lightly steamed
1 cup bean shoots
1 cup spinach leaves
1/4 wombok cabbage, shredded finely
Start with the sauce. Blend together all of the ingredients for the sauce in a food processor until a paste forms. Transfer the mixture to a saucepan and stir the water in and season with salt. Reduce on a low heat for about 15 minutes, stirring frequently until the sauce thickens. Set aside and allow to cool.
Place the eggs in a small saucepan and bring to the boil, simmer for 6 minutes and run cool water over the eggs. Peel and dry the eggs on a paper towel.
Heat 2 tbs of rice bran oil in a small deep fry pan and shallow fry the eggs, one at a time rolling them around in the oil until the outside of the eggs are crisp and golden. Drain on a paper towel.
Place the remaining salad ingredients and toss together to mix. Season with salt and pepper. Arrange the salad and eggs on a plate and spoon over the peanut sauce. Serve with rice for a heartier meal.