Gado Gado Salad

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Ingredients
  • 1 tbsp vegetable oil
  • 200g firm tofu, chopped into small chunks
  • 250g cooked potatoes (leftover roast potatoes work well), chopped into chunks
  • 3 eggs
  • 100g green beans, halved lengthways
  • 250g Chinese cabbage, finely shredded
  • ½ cucumber (or 1 baby cucumber), thinly sliced
  • 100g beansprouts
  • 1 carrot, shredded
  • handful coriander, leaves picked and roughly chopped
  • handful prawn crackers
  • 4 tbsp crispy onions
For the peanut dressing
  • 50g peanut butter
  • 3 tbsp kecap manis (or 2 ½ tbsp soy sauce and ½ tbsp honey)
  • 2 tsp shrimp paste or dried crayfish
  • 1 tbsp fish sauce
  • 1 tbsp soft dark brown sugar
  • 1 garlic clove, crushed
  • 2 fat red chillies ( I like Scotch bonnets – use only 1 if you don’t like it too spicy), finely chopped
  • 150ml coconut milk
  • juice 1 lime

Click number [3] below the advertisement to read the method on how to make it. 🙂

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