KCB 6.10: Indonesian Gado Gado Salad
Indonesian Gado Gado Salad
This version of the exotic Gado Gado salad, popular throughout Indonesia, can be served as a side salad to accompany a main meal for four persons, or as a main dish for two persons. Obtain the Chinese bok choy, coconut milk (santan), and the tofu (bean curd) from any well-stocked Chinese or Asian grocer. This salad is served with a steaming-hot peanut dressing.
• PREPARATION TIME: 15 minutes
• COOKING TIME: 25 minutes
• YIELD: Enough for 2-4 persons
• COOKING TIME: 25 minutes
• YIELD: Enough for 2-4 persons
• 250 g (9 ounces) Chinese bok choy leaves washed and cut into bite-sized pieces
• water for boiling and blanching
• 125 g (4 1/2 ounces) mung bean shoots
• 2 or 3 small new potatoes
• 1 cup (250 ml) French beans, "topped and tailed" and cut into 3.75 cm (1 1/2-inch) lengths
• oil for deep-frying
• 450 g (1 pound) firm tofu, cut into 1 1/2 cm (3/4-inch) cubes
• 3/4 cup (185 ml) raw peanuts
• 4 Brazil nuts
• 1 teaspoon (5 ml) chili powder, or more for a hotter sauce
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) brown sugar
• 1/2 cup (125 ml) coconut milk (santan)
• 1/2 medium cucumber, unpeeled and cut into batons.
(To cut into batons, cut cucumber into slices 1 cm [3/8 inch] thick and 5 cm [2 inches] long.
Cut each slice again into 1 cm [3/8-inch] strips.)
• 1 small bunch watercress, washed and separated
• 1 tablespoon (20 ml) fresh lime or lemon juice
• 1 cup (250 ml) cold water
• water for boiling and blanching
• 125 g (4 1/2 ounces) mung bean shoots
• 2 or 3 small new potatoes
• 1 cup (250 ml) French beans, "topped and tailed" and cut into 3.75 cm (1 1/2-inch) lengths
• oil for deep-frying
• 450 g (1 pound) firm tofu, cut into 1 1/2 cm (3/4-inch) cubes
• 3/4 cup (185 ml) raw peanuts
• 4 Brazil nuts
• 1 teaspoon (5 ml) chili powder, or more for a hotter sauce
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) brown sugar
• 1/2 cup (125 ml) coconut milk (santan)
• 1/2 medium cucumber, unpeeled and cut into batons.
(To cut into batons, cut cucumber into slices 1 cm [3/8 inch] thick and 5 cm [2 inches] long.
Cut each slice again into 1 cm [3/8-inch] strips.)
• 1 small bunch watercress, washed and separated
• 1 tablespoon (20 ml) fresh lime or lemon juice
• 1 cup (250 ml) cold water
1. Blanch the bok choy leaves in boiling water for about 1 minute. Rinse in cold water and drain well.
2. Wash and blanch the bean shoots in a similar fashion, but for just 30 seconds. Rinse and drain.
3. Cook the potatoes whole in lightly salted boiling water until soft; then peel them and cut them into bite-sizedpieces.
4. Cook the beans in lightly salted boiling water for five minutes; then drain and allow to cool.
5. Place the oil over moderate heat. When fairly hot 185°C/365°F, deep-fry the cubes of tofu until slightly golden. Remove them with a slotted spoon and drain in a colander.
6. Reduce the oil temperature to about 180°C/355°F and deep-fry the peanuts until golden (2 to 3 minutes). Remove and drain.
7. Deep-fry the Brazil nuts until golden (about 3 minutes) and drain.
8. Place the chili powder, asafoetida, fried nuts, salt, and sugar in a food processor and blend to a smooth powder. Add 1 cup (250 ml) cold water to the blended ingredients.
9. Transfer the contents of the blender to a heavy pan, bring to the boil, and simmer for 5 minutes. Add the coconut milk (santan) and remove from the heat.
10. Pile the Chinese bok choy leaves, bean shoots, potatoes, beans, tofu, cucumber, and watercress in individual neat piles on a large plate. Boil the dressing, add the lime juice, and immediately pour the dressing over the salad. Serve immediately. The dressing may be served separately.
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