Gado-Gado

The story

Gado-gado is one of Indonesia's best-known dishes, sold by street vendors and served at home. The name is often translated as "mix-mix," a nod to its jumble of ingredients.

Lightly cooked and raw vegetables are piled with tofu or tempeh, boiled eggs and potatoes, then smothered in a sweet, savory and slightly spicy peanut sauce.

What it gives you

Approximate, per serving of the recipe below.

Easy home version

Ingredients (serves 2)

• 2 small potatoes, boiled and sliced
• 2 eggs, hard-boiled
• 150 g (5 oz) firm tofu or tempeh, cubed
• A big handful each of green beans, cabbage and bean sprouts
• 1 cucumber, sliced
• For the sauce: 4 tbsp peanut butter, 1 tbsp soy sauce, 1 tsp brown sugar, juice of ½ lime, 1 garlic clove, chili to taste, warm water to thin

Steps

1. Whisk the sauce ingredients together, adding warm water a spoonful at a time until it pours like thick cream.
2. Pan-fry the tofu or tempeh in a little oil until golden on all sides.
3. Blanch the green beans, cabbage and bean sprouts for 1 to 2 minutes, then rinse in cold water.
4. Arrange the vegetables, potatoes, cucumber, tofu and halved eggs on plates.
5. Pour the peanut sauce over the top and serve.

Make it your way

• Vegan: skip the eggs and add extra tempeh.
• Lighter: use less sauce and more crunchy raw vegetables.
• Nut allergy: try a sauce made from sunflower seed butter.

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