Gado gado is a big salad with lettuce, tomatoes, radishes, potatoes and eggs. The only thing that makes it the slightest bit exotic is the sweet peanut sauce that is totally moreish.
This used three ingredients from my Indonesian-themed Kitchen Trotter box : Combava leaves, kecap manis and gado gado mix. (If you want to make your own sauce from scratch, check out Jamie Oliver's recipe here.)
for the sauce :
2 combava leaves
2 bay leaves
80g gado gado mix
2tbsp kecap manis
Pile the iceberg lettuce leaves on top of each other and cut into fine slices.
Peel the potatoes and boil them for about 10-15 minutes until soft and cooked through. Hard-boil the eggs for 9 minutes.
Finely slice the tomato and cucumber.
This is where the gado gado sauce comes to the fore - the powder has a gorgeous peanut smell.
Put the water in a pan with the bay leaves and combava leaves. Fold them a few times to release the citrus flavour. As soon as it starts to boil, add the gado gado mix and stir. Heat until it's thickened, turn off the heat and stir in the kecap manis.
Pile the lettuce on a plate, scatter over the cucumber, tomatoes and radishes (which I left out because I don't like them). Cut the cooled eggs into wedges and arrange around the plate.
Place a pile of diced cooled potato in the middle and drizzle the gado gado sauce all over the plate.
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If you fancy trying more Indonesian cuisine, how about Mie Goreng?