Primrose Hill Eats: Gado Gado, this month’s recipe from My Primrose Hill Kitchen
This salad is inspired by the street food in Indonesia. It’s a brilliant combo of crunchy, soft, sweet and sour; in fact, I think it tastes pretty mind-blowing. For maximum visual impact, it’s best to layer it with the sauce at the bottom. It’s really great for using up vegetables in the fridge – try cucumber, or blanched carrot or cabbage. For extra protein and texture, add fried tofu or tempeh. Crispy fried onions are available in tubs from supermarkets.
Ingredients (serves 2–3)
- 6 radishes (cut in half lengthwise)
- 6 small new potatoes
- 4 eggs
- 200 g fine beans (topped and tailed)
- 100 g beansprouts
- 4 (generous) tbsp crispy fried onions
- A big handful of prawn crackers (optional)
- 1 clove garlic (chopped)
- 3 tbsp maple syrup
- 5 tbsp peanut butter
- Juice of 2 limes
- Chilli sauce to taste (optional)
- 2 tsp fish sauce
- 1 tbsp soya sauce
- 1 tbsp tamarind paste
- Place all the sauce ingredients in a blender and whizz until smooth, then set aside.
- Place the potatoes in a pan of cold water and bring to the boil. Boil for 12 minutes, adding the eggs for the last 6 minutes (for soft-boiled; for hard-boiled allow 10 minutes). Place in cold water to cool.
- Meanwhile, bring another pan of water to the boil and add the beans, cook for 3 minutes then drain in a colander and rinse with cold water and put aside.
- Drain and rinse the potatoes under cold water, then cut into quarters. Peel the eggs and cut in half carefully.
- Spread out the sauce on a big serving plate, then top with (in order) the beans, beansprouts, potatoes, eggs and radishes. Sprinkle on the crispy onions. Serve with a side order of prawn crackers.
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