Gado Gado – Indonesian salad with Satay

Gado Gado - an indonesian staple

This meal was tasty and interesting although a little time-consuming to prepare, so I enlisted Rich’s help to expedite things… Taken from ‘The Asian Vegan Kitchen’ by Hema Parekh, I used my own (family) Satay recipe instead as this didn’t involve deep frying peanuts….!

Basically, the main work is preparing all the veg/carbs: This is what is on the plate and how I prepared it:

Potatoes – cubed and deep fried until cooked
Tofu – silken tofu, cubed, dipped in cornflour and deep fried until golden
1 carrot, julienned, then blanched*
some cabbage, cut into ‘squares’, then blanched
2 handfuls beansprouts, blanched
cucumber sliced thinly

*to blanche, just add prepared veg to boiling water for abut 1 min, remove and refresh in iced water. (I ran out of ice, so just ran fresh cold from the tap, which was fine).

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