Gado Gado Salad
Source: Jennifer Huang, Nusa
This recipe was demonstrated at the Foodwise Classroom on August 5, 2023.
Serves 2-3 or 4-5 as a side dish
10 -15 fried shrimp chips or garlic chips
370 grams medium-sized yukon gold potato, peeled, cut into 1” cubes, fried
284 grams (1 package) Hodo extra firm tofu, cut into 1” cubes, fried
Oil for frying
170 grams mung bean sprouts, poached briefly in boiling water
140 grams carrot, peeled, cut on the diagonal into slices ¼” thick
340 grams long beans (or green beans), stemmed, cut into 2” pieces, boiled until tender (a few minutes)
½ head leafy green lettuce, torn into fairly large bite-sized pieces
115 grams Kirby or pickling cucumber, unpeeled, stemmed, cut on the diagonal into ½” chunks
1 ½ cups unsalted roasted peanut
1 ½ tsp roasted shrimp paste
1 fresh chili (fresno, thai, serrano, etc.), stemmed, coarsely chopped
2 cloves garlic, coarsely chopped
3 tablespoons palm sugar, thinly sliced
¾ cup unsweetened coconut milk
1 tablespoon rice vinegar
¾ teaspoon salt
¾ cup water
To make the peanut sauce, ground the peanuts in a food processor (until sand consistency)
Add shrimp paste, chili, garlic, and palm sugar. Pulse.
Transfer the ground ingredients to a skillet, add coconut milk, stir well, bring to a gentle simmer over medium-low heat. Stir constantly, about 7 minutes.
Add vinegar and salt, stir to combine. Add water, stir to combine, consistency of pea soup.
Transfer to a bowl, set aside to cool before serving.
Arrange all the salad ingredients in a dish and serve with peanut sauce.