GADO GADO SALAD WITH CASHEW BUT­TER AND KIM­CHI SA­TAY SAUCE

Dish - - ZING QUARTET -

This is a bril­liant way to eat a big serv­ing of veg­eta­bles. This flavour­ful In­done­sian salad beau­ti­fully com­ple­ments the punch­i­ness of kim­chi. You can adapt the salad to use other veg­eta­bles you have on hand or add any favourites. The sa­tay sauce works par­tic­u­larly well when the flavours are given a few hours to come to­gether. Try to make in ad­vance if pos­si­ble.

SA­TAY SAUCE

½ cup cashew but­ter (can also use peanut or al­mond but­ter) ¼ cup co­conut cream 2 ta­ble­spoons warm wa­ter (plus more if needed) 1 ta­ble­spoon ta­mari or soy sauce 2 tea­spoons brown sugar or co­conut sugar 1 ta­ble­spoon lime juice 1 tea­spoon toasted sesame oil 1 tea­spoon finely grated ginger ½ cup kim­chi, finely chopped

CRUNCHY SPICED TOFU

275g firm tofu ½ cup tapi­oca flour ¾ tea­spoon sea salt 1 tea­spoon curry pow­der 1 tea­spoon ground cu­min Oil for fry­ing

SALAD

250 grams green beans, trimmed and halved 4 free-range eggs 80 grams mesclun salad leaves 1½ cups bean sprouts 1 medium car­rot, grated or juli­enned 2 medium radishes, sliced very thinly ¼ tele­graph cu­cum­ber, cut into thin sticks 15 cherry to­ma­toes, halved

TO SERVE

fried shal­lots, sesame seeds, can add ex­tra kim­chi if needed

SA­TAY SAUCE: Place all the sauce in­gre­di­ents into a bowl and stir un­til thor­oughly com­bined. Thin with ad­di­tional wa­ter if needed. Store in an air­tight con­tainer in the fridge un­til ready to use. Re­move from the fridge 1 hour be­fore you plan to serve it.

CRUNCHY SPICED TOFU: Cut the tofu into chunks. I like wedge­shaped pieces. Com­bine the tapi­oca flour, salt, curry pow­der and cu­min in a bowl and stir. Dust the tofu pieces lightly in the sea­soned flour. Heat 1cm of oil in a sauté pan over a medium heat. Fry the tofu in batches un­til golden brown on all sides.

SALAD: Blanch the green beans in a pot of boil­ing wa­ter for 30 sec­onds. Drain and run un­der cold wa­ter un­til com­pletely cooled. Lay out on a tea towel to dry.

Bring a saucepan of wa­ter to a boil. Care­fully place the eggs in the wa­ter and cook for 6 min­utes. Plunge the eggs into cold wa­ter to halt the cook­ing process.

Toss the mesclun leaves, bean sprouts and car­rot to­gether. Lay all the other salad in­gre­di­ents on top.

TO SERVE: Peel and halve the eggs. Place on top, along with the tofu and fin­ish the salad with a gen­er­ous dol­lop of sa­tay sauce. Gar­nish with fried shal­lots and sesame seeds. SERVES 4

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