Gado Gado with Indonesian Peanut Sauce

Ingredients

• 1 tbsp vegetable oil
• 2 cloves garlic, finely chopped
• 1 tbsp fish sauce
• 1 cup coconut milk
• 1/2 cup water
• 6 tbsp crunchy peanut butter
• 4 tbsp soy sauce
• 4 tsp brown sugar
• 1/2 tsp chili flakes OR one fesh red chili, finely chopped
• 1 tbsp lime juice
• 1 cucumber
• 1 carrot
• 2 cups shredded wombok
• 2 cups bean shoots
• 1/2 red onion
• 50g green beans
• 1/2 bunch coriander
• 200g pre-cooked Tofu
• 4 eggs, hard boiled
• 1/4 cup roasted peanuts

Method

1. Make the Indonedian Peanut Sauce: Heat oil in a fry pan over medium heat. Add the garlic and cook for 1 minute. Add the fish sauce, coconut milk, water, peanut butter, soy sauce, sugar and chili. Stir well to combine and bring to the boil. Reduce heat to a simmer; simmer unconvered for 8 - 10 mins until the sauce achieves a creamy consistency, stirring regularly. Add the lime juice and stir to combine. Pour into a ramekin and set aside.
2. Slice the onion. Halve the green beans. Slice the cucumber on an angle. Julienne the carrots. Pluck the leaves from the coriander. Halve the hard boiled eggs. Cut the tofu into batons.
3. Arrange all vegetables on the serving plate, along with the tofu and egg. Scatter with coriander and roasted peanuts. Serve with a generous amount of Indonesian Peanut sauce.

Product used in recipe

• Valcom - Valcom Coconut Milk 165Ml
• Squid Brand - Fish Sauce
• Lee Kum Kee - Gluten Free Soy Sauce