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Gado Gado

Name: Gado Gado
Prep time: 20 min
Cook time: 10 min
Yield: Makes 4
Cuisine: Asian
Ingredients: ½ cup Whitlocks & Sons Peanut Satay Chunky Sauce; ½ cup coconut cream; 350 g small potatoes (Perla); 3 eggs; 200 g round green beans; 1 Tbsp sesame oil; 300 g firm tofu, cut into 1.5 cm cubes; ½ telegraph cucumber, sliced; 100 g bean sprouts; 1 large carrot, peeled and cut into julienne strips; Fried shallots; Fresh red chilli, finely sliced; Coriander leaves

Makes 4

Prep Time 20 minutes

Cook Time 10 minutes

Easy

Ingredients

Peanut Sauce:

½ cup Whitlocks & Sons Peanut Satay Chunky Sauce

½ cup coconut cream

350 g small potatoes (Perla)

3 eggs

200 g round green beans

1 Tbsp sesame oil

300 g firm tofu, cut into 1.5 cm cubes

½ telegraph cucumber, sliced

100 g bean sprouts

1 large carrot, peeled and cut into julienne strips

Garnishes:

Fried shallots

Fresh red chilli, finely sliced

Coriander leaves

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

Peanut Sauce: Mix together Whitlock & Sons Peanut Satay Chunky Sauce and coconut cream. Set aside.

Step 2

For the dish: Wash potatoes and cook in lightly salted boiling water for 10-15 minutes or until tender. Drain and cut potatoes in half. Set aside to cool.

Step 3

Boil the eggs for 6-8 minutes. Drain and stand in cold water. Once cold. Peel and cut into quarters.

Step 4

Blanch beans in boiling water for 2 minutes. Drain. Refresh in cold water and drain again.

Step 5

Heat the sesame oil in a frying pan. Fry the tofu pieces over a medium to low heat for approximately 10 minutes or until crispy and golden.

Step 6

To assemble: Arrange the potatoes, beans, cucumber, bean sprouts and carrots on a serving platter. Top with hardboiled eggs and tofu. Pour over peanut sauce. Serve garnished with fried shallots, fresh red chilli and coriander leaves.