Gado-gado

Its se­cret is in the sauce. JU­LIANA CHANG shares her fam­ily recipe, which has an ir­re­sistibly rich and aro­matic one that stands out.

Simply Her (Singapore) - - Food One Dish Wonder -

Serves 4

IN­GRE­DI­ENTS

1 tsp tamarind paste

cup wa­ter 8 red chill­ies, seeds re­moved 7 shal­lots, peeled 3 cloves gar­lic, peeled 2 tbsp shrimp paste (bela­can) 4 tbsp veg­etable oil 1 bay leaf 2 kaf­fir lime (li­mau pu­rut) leaves cup co­conut milk Salt, to taste Sugar, to taste cup ground­nuts, roasted and ground

6 baby pota­toes, boiled for 15min and quar­tered 2 hard-boiled eggs, sliced cup beansprouts, boiled for 1min 4 cab­bage leaves, juli­enned and boiled for 1min

2 long beans, cut into 3cm pieces and boiled for 2min cup kang kong (op­tional), boiled for 2min

1 blocks firm tofu (tau kwa), sliced and fried cu­cum­ber, cut into strips

DI­REC­TIONS

1 Mix the tamarind paste with cup wa­ter and squeeze the paste to ex­tract the juice. Strain and dis­card any seeds. Set aside the juice.

2 In a food pro­ces­sor, com­bine the chill­ies, shal­lots, gar­lic and shrimp paste to make a chilli paste.

3 To make the sauce, heat the oil in a pan. Fry the chilli paste with the bay leaf and kaf­fir lime leaves over medium heat for 3min un­til fra­grant.

4 Add the co­conut milk, tamarind juice and cup wa­ter and a pinch of salt and sugar. Cook for 2min.

5 Mix in the ground­nuts and sea­son with sugar and salt to taste. Re­move from heat and dis­card the bay leaf and kaf­fir lime leaves.

6 To serve, pour the sauce over the pota­toes, eggs, beansprouts, cab­bage leaves, long beans, kang kong, tofu and cu­cum­ber.

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