Simple gado gado
Photo by Tamara West
This Indonesian dish is fresh, simple and a little exotic, try it once and you’ll be hooked.
(You can click on ingredients to see more related recipes)
|1 clove||Garlic, minced|
|1||Red chilli, hot, finely chopped|
|2 tsp||Peanut oil|
|1 tbsp||Brown sugar|
|3||Kaffir lime leaves, gently crushed|
|¾ cup||Sugar-free crunchy peanut butter|
|¾ cup||Coconut milk|
|1||Lime, juice of 1-2, or lemons|
|1 to taste||Salt, or fish sauce|
- First make sauce. Gently fry garlic and chilli in peanut oil until garlic is fragrant.
- Add sugar and kaffir leaves and stir for 30 seconds, then add peanut butter and continue stirring until peanut butter softens and warms up.
- Gradually add coconut milk then water, stirring well to combine. Continue stirring and allow mixture to simmer for 5 minutes. Sauce will darken and may split.
- Remove from heat, add the juice of 1 lemon or lime, then taste and add more if you like. Season with salt or fish sauce to taste.
- Discard surface oil if you like. Cover sauce and keep warm until serving.
- Bring a saucepan of water to the boil. Salt the water well then gently add the eggs. Boil for 4 minutes then drain and set under cold running water for 1 minute. Carefully peel eggs.
- Steam beans over boiling water for 3 minutes until just cooked. Cool briefly under cold running water then drain well.
- Fry onion in vegetable oil over high heat until well browned and slightly crispy. Transfer onion on to paper towels.
- Pile steamed rice in the centre of a warmed serving platter. Arrange beans, onion and cucumber on rice.
- Cut eggs in half (centres will be runny) and quickly place on vegetables. Scatter coriander on top.
- Quickly reheat sauce and transfer to a warmed bowl for offering alongside the gado gado.