An Indonesian salad full of vegetables and eggs, served with a spicy coconut peanut sauce. This salad can be eaten warm or cold.
Function: FullSteam (100% steam)
Gado Gado Salad
Ingredients
Peanut sauce:
½ cup crunchy peanut butter
140ml can coconut milk
2 tbsp soy sauce
2 tbsp honey
1-2 tsp sambal oelek, to taste
2 cloves garlic, chopped
1 cm piece ginger, finely chopped
Juice of ½ lime
Salt, to taste
Salad:
4 baby potatoes, quartered
4 eggs
¼ cabbage, cut into 8 large pieces
2 carrots, peeled and thinly cut on the angle
150g green beans, trimmed
50g bean sprouts
1 Lebanese cucumber, cut into eights, lengthways
2 red radishes, thinly sliced
½ bunch coriander, roots trimmed
2 tbsp roasted peanuts, chopped
200g firm tofu, cut into 8 slices
1 tbsp vegetable oil
Method
Place all of the sauce ingredients in a small saucepan and gently heat over moderate heat, Induction level 5, for 5-7 minutes. Set aside.
Place the potatoes on the large perforated stainless steel tray. Place in the oven and select Steam 100°C, set time for 8 minutes.
Add the eggs and cabbage pieces to the potatoes and continue to cook for 5 minutes.
Add the carrots and the beans and continue to cook for 5 minutes.
Remove vegetables and eggs from the oven. Place the eggs into a bowl of iced water.
Arrange potatoes, cabbage, carrots, beans, bean sprouts and cucumber onto serving plates or a platter. Peel eggs and cut in half. Garnish salad with eggs, radish, coriander and peanuts.
Heat a non-stick frying pan over moderate high heat, Induction level 8. Dry tofu slices with paper towel. Cook tofu with the vegetable oil until golden on both sides.
Rewarm peanut sauce over low heat, Induction level 4. Water can be added to thin the sauce to a desired consistency.
Add tofu to the salad, pour over some of the peanut sauce and serve remaining sauce in a bowl.
Notes
This recipe starts without preheating the oven.