Salad

Gado-Gado

A dish that combines separately cooked vegetables, tofu, and eggs under a thick sweet-sour peanut and coconut sauce.

What you’ll need

• potatoes: 500 g
• green beans: 350 g
• bean sprouts: 300 g
• tofu: 400 g
• eggs: 4 pcs
• peanuts: 250 g
• coconut milk: 300 ml
• tamarind paste: 40 g
• water: 150 ml
• garlic: 15 g
• red chiles: 20 g
• palm sugar: 40 g
• vegetable oil: 40 ml
• salt: 8 g

How to make it

1. Boil the eggs for 9-10 minutes, chill in ice water, and peel. Boil the potatoes in their skins until tender, 20-25 minutes, then cool and cut into large pieces.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.