Indonesian Gado Gado
4 Tablespoons of “The Adelaide Hills Saté” Satay Sauce (amount to taste)
1 Tablespoon of Kecap Manis (Sweet Soy Sauce)
2 Tablespoons of Hot Water
2 Hard Boiled Eggs (pealed)
2 Potatoes (of your choice)
Fried Puffed or Semi Fried Tofu
A Bunch of Asian Greens *
200 grams of Bean Sprouts
Coriander for Garnish
* This ingredient can be substituted with:
Other vegetables of your choice.
Optional Extras (to really get it happening)
Chopped fresh Chilli (if you like it hot)
Crispy Fried Shallots
Boil Potatoes whole until they are cooked through
While Potatoes are cooking:
Chop your greens, tofu, and chilli (if used).
Cut your hard boiled eggs in half.
Mix Satay Sauce, Kecap Manis, and Hot Water in a small bowl.
Once Potatoes have cooked, peal them and chop into big chucks.
Blanch all vegetables including bean sprouts for about 1 minute (please don’t kill them)
Time to Plate Up
Drain all vegetables
Assemble vegetables, tofu, potatoes, and egg on a plate or bowl.
Either serve the Satay Sauce, Kecap Manis, and Hot Water mix in a small side bowl (see picture above) or simply pour over your assembled dish.
Garnish with coriander leaves.
If you are spicing it up, add chopped fresh chillies and crispy fried shallots
Before eating, take photo and share!!!