Indonesian Salad Recipe

Indonesian Salad Recipe.  This is an Indonesian salad also known as “gado-gado“of potato slices and cooked vegetables served with a rich peanut sauce.  A tasty meal to prepare for family dinner and it’s heavy kind of salad yet so flavorful.

SERVES 4

• 2 med. Potatoes, boiled and sliced
• ¼ head cabbage, shredded and steamed
• 100g water convolvulus “kangkong”, steamed
• 100g bean sprouts, scalded
• 2 cakes firm bean curd, deep-fried and cut into half inch pieces
• ½ of med. Cucumber, cut into thin rounds
• 2 eggs, hard-boiled, peeled and sliced
• ¼ cup prawn crackers, deep-fried

Sauce:

• 8 sm. red chillies
• 1 tsp. dried prawn (shrimp) paste
• 2 tbsp. cooking oil
• 8 sm. shallots,peeled and finely sliced
• 375ml coconut milk
• 70g raw peanuts, roasted and coarsely crushed or 125g crunchy peanut butter
• 1-2 tsp. palm sugar or brown sugar
• 4 tbsp. tamarind juice or lemon juice mixed with 2 tbsp. water
• Salt, to taste

•  To prepare a sauce, pound chillies and dried prawn paste together until a fine paste is achieved.
• Heat oil and sautee shallots or onions gently until soft.
• Add the ground mixture and stir-fry for 4-5 minutes.
• Add coconut milk, a little at a time, then add all other ingredients for the sauce.
• Simmer for about 3 minutes until sauce thickens.
• Set aside to cool to room temperature.
• Arrange salad ingredients in a deep serving dish. Just before serving, pour sauce over and toss lightly.
• Garnish with fried prawn crackers.