Indonesian Vegetable Salad With Peanut Sauce (gado-gado)

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 10
• 2 garlic cloves
• 2 shallots
• 2 chili peppers (or to taste)
• 1 teaspoon salt
• 2 tablespoons palm sugar (or brown sugar)
• 250 g roasted peanuts
• 2 teaspoons water
• 250 ml coconut milk
• 350 g cucumbers, sliced thin
• 400 g carrots, cut into matchsticks and steamed
• 200 g long beans, cut finger-length and steamed
• 300 g bean sprouts, blanched
• 350 g potatoes, peeled, cubed and steamed
• 4 eggs, hardboiled and diced

Recipe

• 1 prepare the dressing: in a blender or food processor, blend the first 6 ingredients (garlic to roasted peanuts) until smooth. add the water and coconut milk, blend again until smooth. bring to a boil, lower heat and simmer 10 minutes. allow to cool before using.
• 2 prepare the salad: combine all the remaining ingredients (cucumber to eggs) in a large bowl. pour the dressing over and serve.
• 3 if you like, the salad ingredients can be set out separately rather than mixed altogether. the dressing can be served in individual bowls rather than poured over all.