Name: Vegetable gado gado with peanut sauce
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 corn cobs (800g), husks and silks removed; ½ small green cabbage (600g), cut into wedges; 2 small orange sweet potatoes (500g), sliced thickly; 1 large zucchini (150g), sliced thickly; 1 medium red capsicum (bell pepper) (200g), sliced thickly; 200 g sugar snap peas, trimmed; 1 cup bean sprouts; 2 fresh long red chillies, seeded, cut into thin strips; ¼ cup (20g) shredded coconut, toasted; ¼ cup (35g) coarsely chopped roasted peanuts; 2 tablespoons white sesame seeds, toasted; 2 tablespoons fried asian shallots; ½ cup loosely packed fresh coriander; (cilantro) sprigs; Peanut sauce; 1 cup (280g) crunchy peanut butter; 1 cup (250ml) canned coconut milk; 1 fresh kaffir lime leaf, shredded; 2 teaspoons sesame oil; 2 tablespoons tamari; ¼ cup (60ml) lime juice

Vegetable gado gado with peanut sauce

This well-known Indonesian salad features boiled egg, fresh and cooked vegetables and a rich peanut sauce.

Ingredients

2 corn cobs (800g), husks and silks removed

½ small green cabbage (600g), cut into wedges

2 small orange sweet potatoes (500g), sliced thickly

1 large zucchini (150g), sliced thickly

1 medium red capsicum (bell pepper) (200g), sliced thickly

200 g sugar snap peas, trimmed

1 cup bean sprouts

2 fresh long red chillies, seeded, cut into thin strips

¼ cup (20g) shredded coconut, toasted

¼ cup (35g) coarsely chopped roasted peanuts

2 tablespoons white sesame seeds, toasted

2 tablespoons fried asian shallots

½ cup loosely packed fresh coriander

(cilantro) sprigs

Peanut sauce

1 cup (280g) crunchy peanut butter

1 cup (250ml) canned coconut milk

1 fresh kaffir lime leaf, shredded

2 teaspoons sesame oil

2 tablespoons tamari

¼ cup (60ml) lime juice

Method

1.Line two large steamer baskets with baking paper; pierce holes in paper.

2.Place one steamer over a wok of simmering water. Cut corn into quarters. Place corn, cabbage and sweet potato in basket; cover with lid and steam for 5 minutes. Remove lid. Add zucchini and capsicum to second steamer; place on top of steamer in wok. Cover top steamer with lid; steam for 5 minutes or until vegetables are almost tender. Add peas to top steamer; cover and steam for 2 minutes or until vegetables are just tender.

3.Meanwhile, make peanut sauce.

4.Spread peanut sauce on a platter; top with steamed vegetables, then scatter with sprouts, chilli, coconut, peanuts, sesame seeds, fried shallots and coriander.

Peanut sauce

5.Whisk ingredients in a medium bowl until combined; season to taste.

You can use your favourite vegetables in this Indonesian salad, such as steamed green beans, potato and broccoli, as well as cucumber and tomatoes. Add tofu or tempeh for a more substantial meal.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Peanut sauce

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