Gado-gado is an Indonesian dish made with mixed boiled or steamed vegetables, fried tofu, and boiled eggs, served with a peanut (‘satay’) sauce. I was never a fan of the dish until I tried Ottolenghi’s version of it, from his Plenty book. It taught me that it’s the satay sauce that makes the gado-gado. And Ottolenghi’s satay sauce is very, very good. But it’s also a lot of work, comes with a long list of ingredients, and has a grainy texture I don’t really like, due to the peanuts and stalk of lemon grass he uses.
So I wanted to create a satay sauce that was easier to make but at least at delicious. And I think I’ve succeeded! My recipe is a bit of a Frankenstein monster; part Ottolenghi, part River Cottage Meat Book (ironically), and part my own invention. Stitch it all together, bit of lightning and there you have it.
I’ve left out the eggs in this gado-gado to make it vegan, but traditionally they are part of the dish. Add them or leave them out, use them instead of the tofu, play around with the vegetables (although I think the potatoes are key), as long you smother it all in the luscious peanut sauce. I often make this to use up vegetables that are lurking in the fridge. The satay sauce is good over everything, and having a tub of it in the freezer is like having money in the bank.
For the satay sauce
– 1 onion, finely chopped
– 2 cloves of garlic, finely chopped or grated
– 2 green bird’s eye chillies, finely chopped (or any chilli you like, seeds in or out)
– 2 tbsp ketjap manis ( a sweet, Indonesian soy sauce)
– 1 tbsp regular soy sauce
– 1 heaped tsp tamarind paste (ready-made, from a jar)
– 125 g smooth peanut butter
– 1 tsp lemongrass powder
– 50 ml coconut milk
– 2 tbsp lime juice
For the gado-gado
– 4 smallish potatoes (350-400 g), cut into quarters
– 200 g green beans, topped and tailed (cleaned weight)
– 150 g cabbage leaf, cut into long, fine strips
– 180 g tofu bits, fried (I use mildly spiced ones from the supermarket)
– cassava crackers
– In a small saucepan, fry the onion, garlic and chilli in a splash of oil until soft.
– Add all the other ingredients, except the water, and bring to the boil.
– Carefully stir in water until you have a pourable/saucy consistency, but don’t go overboard(!).
– Turn off the heat, cover, and put aside.
– Put the potatoes in a medium-sized pot, cover generously with water, add some salt and bring to the boil.
– Boil for 10 minutes, then add green beans.
– Boil for 4 minutes, add cabbage and boil for 1 more minute or until the cabbage is tender but still has some bite.
– Meanwhile, fry tofu bits in a bit of oil and reheat satay sauce, if needed.
– Drain the vegetables and spread out on a large serving dish. Scatter over the tofu bits, pour over satay sauce and serve with cassava crackers.