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#SafeAtHome | How to make Gado-Gado with @laraleefood

Lara Lee is half Australian and half Indonesian chef now residing in London. She released an Indonesian cookbook earlier this year full of authentic family recipes from her home country. The book transports you on a journey through the different flavours of Indonesia and the travel escapism we all need when travelling isn't so easy.

Cooking cuisines from different parts of the world for your children may seem daunting to those trying their hand for the first time. So, we asked Lara Lee, chef and author of Coconut & Sambal, to teach us how to cook a meal that the whole family can enjoy. Here she makes Gado-Gado, a mixed vegetable salad served with boiled egg and tofu and dressed in a warming peanut sauce, an easy-to-make dish loved all over Indonesia that will impress your friends and kids at the dinner table.

Check here for Lara's full recipe!

22 Jul 2020

Origin - Java
Chilli heat - Mild
Serves - 2 as a main or 4 as a side

- You will need -

- 60g fried, firm or smoked tofu, cut into bite-sized chunks
- 150g baby potatoes, halved
- 100g tenderstem broccoli
- 100g green beans, trimmed
- 60g tempeh, sliced into 1cm wide x 3cm long chunks (optional, or replace with more tofu) Kecap manis (p.254), for grilling (optional)
- 2 quantities of Peanut sauce (p.204)
- 1 carrot, peeled and cut into long, thin matchsticks 75g bean sprouts
- 1⁄2 cucumber, sliced into thin rounds
- 16 cherry tomatoes, halved
- 4 eggs, hard-boiled for 10 minutes, halved
- 2 tbsp Fried shallots (p.251), optional
- Sea salt, to taste
- Coconut oil or sunflower oil, for frying
- Kerupuk (p.28) or prawn crackers, to serve

- How to make your Gado-Gado -

- If the tofu is wet, spread the pieces in a single layer on top of several layers of paper towels, then cover with additional paper towels. Let the tofu stand for 15 minutes, pressing down occasionally to squeeze out any excess moisture.

- Bring a pan of salted water to the boil over a high heat and add the baby potatoes. Simmer for 5–8 minutes, until tender when pierced with a fork. Drain and allow to cool, then set aside.

- Refill the pan with salted water, bring to the boil and blanch the broccoli and beans for 1–2 minutes until bright green, crisp and just cooked through. Drain and cool in cold water, then set aside.

- Heat 4 tablespoons of oil with a large pinch of salt in a wok or frying pan over a high heat. When the oil is shimmering, add the tempeh and fry for 3–4 minutes until golden. Drain on a tray lined with paper towels. Alternatively, if you prefer to grill tempeh, brush it with a mixture of 1 tablespoon each of oil and kecap manis and place it under the grill on a high heat for 3–4 minutes each side.

- Loosen the peanut sauce with water until it reaches a pourable consistency. Transfer the peanut sauce to a pan and place it over a low heat until just warmed through.

- Arrange the baby potatoes, broccoli, beans, tofu, tempeh, carrot, bean sprouts, cucumber, tomatoes and eggs on individual serving plates or bowls. Sprinkle with the fried shallots and place the crackers on one side of the plate. Serve the peanut sauce on the side in a serving bowl or jug or drizzle generously over the top of each plate, as I like to do. Serve immediately.

All images by @laraleefood

Follow Lara Lee on | Instagram

Recipe extracted from Lara Lee's cookbook 'Coconut & Sambal' published by @bloomsburyscooks

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