Cath Muscatt
Gado gado is one of the most popular dishes in Indonesian cuisine. Also known as lotek, gado gado is a salad made of freshly cooked vegetables with a peanut sauce dressing and often service with boiled eggs, fried tofu or tempeh. What makes gado gado distinctive is the peanut sauce, not to be confused with satay sauce, made from crunchy peanuts, tamari, and lime.
This recipe and many more delicious vegan recipes can be found in our book, Vegan Kitchen.
Ingredients
Peanut sauce
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, 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, steam for 2 minutes or until vegetables are just tender.
3.Meanwhile, make peanut sauce: whisk all ingredients in a medium bowl until combined; season to taste.
4.Spread peanut sauce on a platter, top with steamed vegetable, then sprinkle with sprouts, chilli, coconut, peanuts, seeds and coriander.
You can use your favourite vegetables in this versatile Indonesian salad – steamed green beans, potato and broccoli and raw vegetables, such as cucumber and tomatoes. Add tofu or tempeh for a more substantial meal.
Note
