A hearty Indonesian salad of warm, crisp vegetables, golden tofu, eggs, and luscious peanut kacang sauce. A complete, fragrant, sweet-savory, and gently spicy dish faithful to the spirit of Java's warungs.
Ingredients
- 500 g waxy potatoes
- 250 g fresh green beans
- 250 g green cabbage
- 200 g fresh bean sprouts
- 1 piece cucumber
- 300 g plain firm tofu
- 4 pieces eggs
- 4 tbsp sunflower oil
- 180 g unsalted roasted peanuts
- 200 ml coconut milk
- 120 ml water
- 2 cloves garlic
- 1 piece fresh red chili
- 2 tbsp kecap manis
- 1 tbsp tamarind paste
- 25 g grated palm sugar
- 1 piece lime
- to taste fine salt
- 40 g Indonesian shrimp crackers
- 3 tbsp crispy fried onions
- 450 g kacang sauce for gado-gado
Method
- Cook the potatoes in simmering salted water until knife-tender, then drain and let cool slightly before cutting into generous bite-sized chunks.
- Cook the eggs in simmering water until the yolks are set but still tender, then cool in cold water, peel, and cut into wedges.
- Blanch the green beans, shredded cabbage, and bean sprouts separately in boiling salted water: each vegetable should remain vibrant, crisp-tender, and well drained.
- Pat the firm tofu dry, cut into bite-sized pieces, and sear in hot oil until golden and lightly crisp on all sides, then drain on paper towels.
- Prepare the homemade kacang sauce with the peanuts, coconut milk, garlic, chili, kecap manis, tamarind, palm sugar, lime, water, and salt; it should coat the back of a spoon while remaining pourable.
- Slice the cucumber into crisp half-moons, then assemble the potatoes, blanched vegetables, golden tofu, and eggs so everything is ready to plate.
- Arrange the vegetables and tofu in shallow bowls or wide plates, keeping the distinct textures visible rather than tossing them together too early.
- Drizzle generously with warm or room-temperature kacang sauce, then finish with the egg wedges, shrimp crackers, and crispy fried onions.
- Serve immediately, while the vegetables are fresh and the sauce coats without softening the crispy toppings.
Nutrition
Per serving
- Energy
- 753.6 kcal
- Protein
- 29.57 g
- Carbohydrate
- 50.78 g
- Fat
- 50.23 g
- Fibre
- 9.59 g
- Calcium
- 136.37 mg
- Iron
- 3.61 mg
- Magnesium
- 124.56 mg
