Ingredients
- 1 romaine (cos) lettuce
- 1 red butter leaf lettuce
- 200 g cherry tomatoes (halved)
- 6 small potatoes boiled and quartered
- 200g Tempe (or cubed tofu pan fried)
- Steamed rice to serve
Dressing ingredients
- 400 ml Coconut milk
- 1 cup Peanut Sauce (Peanut butter is OK)
- Some mild fresh chili to taste
Gado Gado salad is an Indonesian specialty. The name of this recipe means "a bit of everything" - it´s a family favourite. I hope you like it too.
Preparation
Boil the potatoes, drain and cool slightly. Quarter them and place in a large bowl. Make the Gado Gado sauce (dressing) by simply blending half the coconut milk, with the peanut butter and chili together. Then heat in a saucepan with the remaining coconut milk, bring to the boil then reduce to a nice sauce. Place all the other ingredients into the bowl, toss and pour over the dressing. This dish is normally served with steamed rice and traditionally served on top of a banana leaf.
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