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Gado Gado Salad
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
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Peanut Sauce:
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Peanut oil
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3 Tbsp. |
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Shallots, sliced thin
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4 oz. |
4 |
| Garlic, sliced |
1 oz. |
3 cloves |
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Jalapeno peppers, chopped and seeded, if desired
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1.5 oz. |
2 small |
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Raw palm sugar or light brown sugar
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3 Tbsp. |
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Tamarind paste, dissolved in 1/4 cup boiling water
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2 Tbsp. |
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Ginger, peeled and grated
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1 oz. |
2-inch piece |
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Red chili paste
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1-2 tsp. |
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Salt
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1 tsp.
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| Peanut butter, crunchy |
1 lb. |
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| Catsup |
3 Tbsp. |
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| Coconut milk |
1 (14 oz.) can |
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Lemongrass (tender inside part only)
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2 oz.
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Salad:
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| Hard-cooked eggs, peeled and quartered |
1 lb. 5 oz.* |
12 large |
| Romaine or butter lettuce hearts, wedged |
12 oz. |
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| Celery hearts or fennel, sliced |
3 oz. |
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| Sweet bell peppers, cut in strips |
8 oz. |
2 large |
| Green beans, blanched and chilled |
1 lb. 8 oz. |
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Sweet potatoes, roasted and wedged
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1 lb. 8 oz. |
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Green onions, trimmed and chopped
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2 oz. |
1 cup |
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Cherry tomatoes
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8 oz. |
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DIRECTIONS
- Heat oil in sauté pan. Add shallots and garlic. Cook over medium heat until onions begin to turn golden and caramelize.
- Stir in jalapenos; cook 1 minute. Add sugar and tamarind dissolved in water. Cook and stir until pan is almost dry; cool.
- Combine ginger, chili paste, salt, peanut butter, catsup, coconut milk and lemongrass in blender. Mix together. Add shallot-garlic mixture; blend until smooth.
- Serve family-style on a large platter by arranging eggs, lettuce and vegetables creatively or portion individually on a lunch plate: 1 oz. lettuce, 1 egg (4 quarters), 1 tablespoon celery hearts, 2 to 3 tablespoons bell peppers, 2 oz. each green beans and sweet potatoes, 1 tablespoon green onions and a cherry tomato. Serve immediately with peanut sauce.
*If using peeled hard-cooked egg product.
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