Sumatran Gado Gado (Blanched Vegetables in Peanut Sauce)

This Sumatran salad recipe was inspired by the one eaten at a surf competition. Read the full story in the cookbook, “First We Surf, Then We Eat”.

By Jim Kempton | August 28, 2018

Ingredients

SERVINGS: 6 Serving(s)

Peanut Sauce

1 tablespoon peanut oil
1 sweet Maui onion, slivered
2 cloves garlic, slivered
1 large chile pepper, minced
1 teaspoon Indonesian shrimp paste
2 tablespoons soy sauce
1 tablespoon lemon juice
12 ounces crunchy peanut butter
1/4 cup palm or dark brown sugar
1/4 cup unsweetened coconut milk
1/2 cup water

Salad

6 tablespoons peanut oil, for frying
1 pound medium Yukon gold potatoes, peeled and cut into ¼-inch slices
1 pound green beans, trimmed and cut into 2-inch pieces
2 carrots, julienned (about 1 cup)
1/4 head green cabbage, cored and cut into 2-inch pieces
2 cups bean sprouts
3 cups spinach, trimmed and washed
small bunch watercress, trimmed and washed, chilled until ready for plating
1 cucumber, sliced diagonally ⅛ inch thick
15 Indonesian shrimp chips
3 hard-boiled eggs, peeled and halved

Instructions

First, make the peanut sauce: Heat oil in a 12-inch nonstick wok or skillet over medium heat. Stir-fry onion until soft, about 3 minutes. Add garlic and chile, and gently fry for about 1 minute; remove and set aside.

Add shrimp paste to wok and fry, crushing it with the back of a spoon. Pour in soy sauce and lemon juice and stir to combine. Remove from heat and spoon in peanut butter. Stir until well blended. Let cool and transfer mixture to food processor. Add sugar and garlic-chile mixture and puree into a paste.

Transfer paste back to wok and add coconut milk. Simmer over medium-low heat, stirring constantly, until mixture begins to separate, about 5 to 7 minutes. Stir in water and simmer until sauce is thickened, 2 to 3 minutes. Remove from heat and set aside while you cook vegetables.

Prepare the vegetables: Heat 6 tablespoons peanut oil in a 6-quart saucepan until very hot; when oil begins to pop, spoon in potatoes. Fry potatoes until golden, 3 to 4 minutes. Using a slotted spoon, transfer to colander to drain.

Bring a large pot of water to a boil and add green beans and carrots. Blanch for 2 minutes, then add cabbage and cook for another minute. Add bean sprouts and spinach, and blanch for a second or two.Drain vegetables in a colander.

To serve: Arrange a layer of chilled watercress in a large salad bowl. Add potatoes and vegetables. Top with cucumber, fried shrimp chips, and eggs. Pour sauce over all and serve.