
Gado Gado Salad

Gado Gado Salad
Yield: 12 servings
Yield: 12 servings
Heat oil in sauté pan. Add shallots and garlic. Cook over medium heat until onions begin to turn golden and caramelize.
Stir in jalapeños; 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.
peanut oil |
3 tbsp.
|
shallots (4), sliced thin |
4 oz.
|
garlic (3 cloves), sliced |
1 oz.
|
jalapeño peppers (2 small), chopped and seeded, if desired |
1.5 oz.
|
raw palm sugar or light brown sugar |
3 oz.
|
tamarind paste, dissolved in 1/4 cup boiling water |
2 tbsp.
|
ginger (2-in. piece), peeled and grated |
1 oz.
|
red chili paste |
1-2 tsp.
|
salt |
1 tsp.
|
peanut butter, crunchy |
1 lb.
|
catsup |
3 tbsp.
|
coconut milk |
14 oz. can
|
lemongrass (tender inside part only) |
2 oz.
|
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.
hard-cooked eggs (12 large), peeled and quartered |
1 lb., 5 oz.*
|
romaine or butter lettuce hearts, wedged |
12 oz.
|
celery hearts or fennel, sliced |
3 oz.
|
sweet bell peppers (2 large), cut in strips |
8 oz.
|
green beans, blanched and chilled |
1 lb., 8 oz.
|
sweet potatoes, roasted and wedged |
1 lb., 8 oz.
|
green onions (1 cup), trimmed and chopped |
2 oz.
|
cherry tomatoes |
8 oz.
|