Name: Gado Gado
Total time: 2 h
Cuisine: IndonesianAsian
Ingredients: 3 shallots , sliced thin; ½ cup vegetable oil; 5 Thai chiles , stemmed and chopped; 5 makrut lime leaves , middle vein removed, chopped fine; 2 tablespoons palm sugar or brown sugar; 4 garlic cloves , chopped; 2-4 teaspoons terasi; ¾ cup chunky natural no-sugar-added peanut butter; ¾ teaspoon table salt; ¾ cup canned coconut milk; ¼ cup lime juice (2 limes); ¼ cup tamarind juice concentrate; 2 tablespoons kecap manis; 6 large eggs; 12 ounces baby potatoes , unpeeled; table salt for cooking vegetables; 12 ounces green beans , trimmed; 4 cups shredded napa cabbage; 8 ounces (4 cups) bean sprouts; ¼ cup vegetable oil; 8 ounces tempeh or firm tofu , halved lengthwise and cut crosswise into ¼-inch-wide pieces; 8 ounces cherry tomatoes , halved; ½ English cucumber , halved lengthwise and sliced thin

Gado Gado

By Steve Dunn

Published on June 4, 2024

Time

2 hours

Yield

Serves 4 to 6

Ingredients

FRIED SHALLOTS

3 shallots, sliced thin½ cup vegetable oil

SAMBAL KACANG (PEANUT SAUCE)

5 Thai chiles, stemmed and chopped5 makrut lime leaves, middle vein removed, chopped fine 2 tablespoons palm sugar or brown sugar 4 garlic cloves, chopped2-4 teaspoons terasi ¾ cup chunky natural no-sugar-added peanut butter ¾ teaspoon table salt ¾ cup canned coconut milk ¼ cup lime juice (2 limes)¼ cup tamarind juice concentrate 2 tablespoons kecap manis

SALAD

6 large eggs 12 ounces baby potatoes, unpeeledtable salt for cooking vegetables12 ounces green beans, trimmed4 cups shredded napa cabbage 8 ounces (4 cups) bean sprouts ¼ cup vegetable oil 8 ounces tempeh or firm tofu, halved lengthwise and cut crosswise into ¼-inch-wide pieces8 ounces cherry tomatoes, halved½ English cucumber, halved lengthwise and sliced thin

Before You Begin

Palm sugar, terasi (Indonesian shrimp paste), and kecap manis (Indonesian sweet soy sauce) can be found at Asian markets or online. If terasi is unavailable, another shrimp paste can be used in its place. If you prefer a less pronounced flavor, use the smaller amount of terasi. If kecap manis is unavailable, increase the sugar to 3 tablespoons and add 2 teaspoons each of soy sauce and molasses to the peanut sauce. Use a Thai tamarind concentrate (look for the words “Nuoc Me Chua” on the label) and not one from India, which is darker and has a more cooked flavor. Serve with emping (Indonesian seed-based crackers) or kerupuk (shrimp crackers).

Instructions

FOR THE FRIED SHALLOTS: Combine shallots and oil in medium bowl. Microwave for 3 minutes. If shallots have not yet begun to brown, stir and continue to microwave 90 seconds longer. Repeat stirring and microwaving in 90-second increments until beginning to brown. Repeat stirring and microwaving in 30-second increments until deep golden brown. Using slotted spoon, transfer shallots to paper towel–lined plate; season with salt to taste. Let drain and crisp, about 5 minutes. (Cooled shallots can be stored in airtight container at room temperature for up to 2 days.)

FOR THE SAMBAL KACANG: Process chiles, lime leaves, sugar, garlic, terasi, and salt in food processor until coarse paste forms, about 10 seconds. Scrape down sides of bowl and add peanut butter, coconut milk, lime juice, tamarind concentrate, and kecap manis. Process until thick, fluid sauce forms, about 15 seconds, scraping down sides of bowl after 10 seconds. Transfer peanut sauce to 2-cup liquid measuring cup. (Sauce can be refrigerated for up to 2 days.)

FOR THE SALAD: Line 2 rimmed baking sheets with double layer of paper towels and set aside. Bring 2 quarts water to boil in large pot over high heat. Adjust heat to medium-high, add eggs, cover, and cook for 8 minutes. While eggs cook, fill large bowl halfway with ice and water. Using spider skimmer or slotted spoon, transfer eggs to ice water to chill for 15 minutes, then transfer to small bowl.

While eggs cool, return water to boil. Add potatoes and 1½ teaspoons salt and cook until potatoes are easily pierced with paring knife, about 15 minutes. Transfer potatoes to bowl to cool.

Return water to boil. Add green beans and cook until crisp-tender, 3 to 5 minutes. Transfer beans to ice water. Let beans cool, about 5 minutes. Transfer beans to 1 prepared sheet and pat dry.

Return water to boil. Add cabbage and bean sprouts and cook for 30 seconds. Drain in colander and rinse with cold water until cool enough to handle. Transfer to second prepared sheet and pat dry.

Line large plate with double layer of paper towels. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add tempeh and cook until deep golden brown on both sides, 6 to 8 minutes. Transfer to prepared plate.

Peel and quarter eggs. Halve potatoes and cut green beans into bite-size pieces. Piling them into separate mounds, arrange eggs, potatoes, green beans, cabbage and bean sprouts, tempeh, tomatoes, and cucumber in large salad bowl. Microwave peanut sauce until warm and pourable, 1 to 2 minutes, stirring halfway through heating. Pour 1½ cups of peanut sauce over salad and toss until ingredients are well coated. Garnish with fried shallots. Serve, passing remaining peanut sauce separately.