Gado gado

Name: Gado gado
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 300g baby potatoes (kipfler or baby chat), halved; 1/4 small white cabbage, thickly sliced; 4 eggs; 1 tbs sesame oil; 200g firm silken tofu, cut into 5cm cubes; 12 radishes, quartered; 100g cherry tomatoes, halved; 2 Lebanese cucumbers, peeled, chopped; 2 spring onions (white and light-green parts only), thinly sliced; 1 long red chilli, thinly sliced; 1 cup loosely packed snow pea sprouts; 1 cup loosely packed coriander leaves; 1 cup loosely packed mint leaves, torn; Lime wedges, to serve; 2/3 cup (100g) roasted peanuts; 1 garlic clove, chopped; 1 long red chilli, chopped; Finely grated zest of 1 lime, plus juice of 2 limes; 1 kaffir lime leaf, finely shredded; 1 1/2 tbs honey; 1 tbs soy sauce; 1 tbs tamarind paste; 3 tsp fish sauce

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Sep 01, 2017

On the Indonesian salad front, gado gado is a favourite. Fried tofu, boiled eggs and cooked and raw vegetables bound in a spicy and citrusy peanut sauce with heaps of fresh herbs – there’s so much going on with every mouthful. You can use other vegetables and herbs, depending on what you have on hand. This is an edited extract from The Blue Ducks in the Country by Darren Robertson and Mark Labrooy (Pan Macmillan, RRP $39.99). Available in stores nationally.

300g baby potatoes (kipfler or baby chat), halved
1/4 small white cabbage, thickly sliced
4 eggs
1 tbs sesame oil
200g firm silken tofu, cut into 5cm cubes
12 radishes, quartered
100g cherry tomatoes, halved
2 Lebanese cucumbers, peeled, chopped
2 spring onions (white and light-green parts only), thinly sliced
1 long red chilli, thinly sliced
1 cup loosely packed snow pea sprouts
1 cup loosely packed coriander leaves
1 cup loosely packed mint leaves, torn
Lime wedges, to serve

Spicy peanut sauce

2/3 cup (100g) roasted peanuts
1 garlic clove, chopped
1 long red chilli, chopped
Finely grated zest of 1 lime, plus juice of 2 limes
1 kaffir lime leaf, finely shredded
1 1/2 tbs honey
1 tbs soy sauce
1 tbs tamarind paste
3 tsp fish sauce

Method

1.

For the spicy peanut sauce, place all ingredients in a small food processor and whiz for 2 minutes or until a paste forms. Set aside.
2.

Place the potato in a saucepan of salted water and bring to the boil. Simmer for 15 minutes or until tender. Meanwhile, place the cabbage in a colander. Once potato is cooked, pour the potato and its cooking liquid over the cabbage to soften. Set both aside to cool to room temperature.
3.

Boil the eggs for 6 1/2 minutes, then refresh in cold water. Peel and set aside.
4.

Heat the oil in a non-stick frypan over medium heat. Add the tofu and cook for 1-2 minutes each side or until golden.
5.

When ready to serve, place the radish, tomato, cucumber, spring onion, chilli, snow pea sprouts, coriander, mint, potato, cabbage, tofu and halved eggs in a large bowl and combine gently using your hands.
6.

Serve with spicy peanut sauce and lime wedges on the side.