Gado Gado for Two

americastestkitchen.com

Sue

subheading: Gather Your Ingredients:

subheading: FRIED SHALLOTS:

1 large shallot, sliced thin ⅓ cup vegetable oil

subheading: SAMBAL KACANG (PEANUT SAUCE):

3 Thai chiles, stemmed and chopped

3 makrut lime leaves, middle vein removed, chopped fine

1 tablespoon palm sugar or brown sugar

2 garlic cloves, chopped

1 to 2 teaspoons terasi

⅜ teaspoon table salt

⅓ cup chunky natural no-sugar-added peanut butter

⅓ cup canned coconut milk

2 tablespoons lime juice

2 tablespoons tamarind juice concentrate

1 tablespoon kecap manis

subheading: SALAD:

3 large eggs

6 ounces baby potatoes, unpeeled

table salt for cooking vegetables

6 ounces green beans, trimmed

2 cups shredded napa cabbage

4 ounces (2 cups) bean sprouts

2 tablespoons vegetable oil

4 ounces tempeh or firm tofu, halved and sliced into ¼-inch wedges

4 ounces cherry tomatoes, halved

¼ English cucumber, halved lengthwise and sliced thin

View Nutritional Information

subheading: Key Equipment:

The Best Food Processors

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subheading: 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 2 tablespoons and add 1 teaspoon 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). 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 2 tablespoons and add 1 teaspoon 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).

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