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1
Boil the Potatoes
12 Mins • Hands On
Boiling water, 100°C (212°F)
Put the potato chunks in a large pot of salted boiling water and cook for about 12 minutes until a knife slides in easily but the pieces still hold their shape. Lift them out with a slotted spoon and set aside — keep the water boiling for the other vegetables.
Start testing at 10 minutes; overcooked potatoes fall apart in the sauce.
Done when: Potatoes are tender through but not crumbling.
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2
Blanch the Vegetables
6 Mins • Hands On
Boiling water, 100°C (212°F)
Blanch the green beans for 2 minutes, the carrots for 2 minutes, the cabbage for 1 minute and the bean sprouts for 30 seconds, lifting each batch out into a colander as it is done. Rinse briefly under cold water to stop the cooking, then drain well — wet vegetables thin the sauce.
Work in small batches so the water stays at a rolling boil.
Done when: Vegetables are bright, just tender, and still crisp at the centre.
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3
Fry the Tofu and Boil the Eggs
10 Mins • Hands On
Medium-high heat, about 180°C (355°F) oil
Heat the oil in a frying pan and fry the tofu cubes in a single layer, turning, until golden on all sides — about 8 minutes. Drain on paper towel. Meanwhile boil the eggs for 10 minutes, cool under cold water, peel and halve.
Do not crowd the pan or the tofu steams instead of crisping.
Done when: Tofu is golden and crisp outside; eggs are fully set with no grey ring.
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4
Grind the Peanut Sauce
10 Mins • Hands On
No heat
Grind the peanuts, garlic, chili and palm sugar in a food processor or stone mortar to a coarse, slightly chunky paste — gado-gado sauce is not silky smooth. Add the water a little at a time, then the lime juice, soy sauce and salt, blending until the sauce ribbons off a spoon. Taste and balance: sweet first, then salty, then sour, with heat behind it.
If the sauce is too thick it will sit in lumps; too thin and it slides off the vegetables.
Done when: Sauce is thick enough to coat a spoon and tastes sweet, salty, sour and gently hot.
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5
Assemble and Serve
5 Mins • Hands On
Serve warm, about 60°C (140°F)
Arrange the potatoes, green beans, cabbage, bean sprouts, cucumber, carrots and tofu on a wide plate or in a shallow bowl. Lay the egg halves on top, spoon the warm peanut sauce generously over everything, and finish with the prawn crackers. Serve immediately.
Sauce the plate at the table if you can — the crackers stay crisp that way.
Done when: The plate is colourful, the sauce coats every piece, and the crackers are still crisp.
auto_awesome Finishing Touches & Plating
Spoon the warm peanut sauce generously over the arranged vegetables, scatter the crackers on top, and serve at once while the vegetables are still warm and the crackers crisp.
Indonesia
35m
