morsels45

morsels45 said

Gado-gado

Blanched vegetables and egg under a thick warm peanut sauce.

Gado-gado
Photo: Piknikdong, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make gado-gado

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

With a stone-ground sauce

40 minutes · serves 4 · Easy

What you need

  • 200g raw peanuts, fried, or 150g peanut butter
  • 3 garlic cloves
  • 2 red chillies
  • 2 tbsp palm sugar
  • 2 tbsp tamarind water
  • 1 tbsp sweet soy
  • 200ml water
  • 200g green beans
  • 200g cabbage, shredded
  • 100g bean sprouts
  • 2 potatoes, boiled
  • 200g firm tofu, fried
  • 4 eggs, boiled
  • 1 cucumber
  • Emping or rice crackers

What you do

  1. 1Pound or blitz the peanuts with the garlic, chilli, sugar and salt into a coarse paste.
  2. 2Loosen with the water, tamarind and sweet soy until it pours thickly. Taste: sweet, salty, sour, hot.
  3. 3Blanch the beans, cabbage and sprouts separately, each for only a minute or two. They should keep their colour.
  4. 4Arrange everything in sections on a platter, still slightly warm.
  5. 5Pour the sauce over in a wide stripe rather than tossing it through.
  6. 6Crackers on top, crushed at the table. Emping are the bitter ones and the right ones.

From a jar, on a weeknight

20 minutes · serves 2 · Very easy

What you need

  • Peanut butter
  • Sweet soy
  • Lime
  • Chilli
  • Blanched vegetables
  • Boiled eggs
  • Fried tofu

What you do

  1. 1Whisk peanut butter with sweet soy, lime and hot water until it pours.
  2. 2Over whatever vegetables are in the fridge, blanched.