Gado Gado Platter
ACTIVE: 35 min TOTAL: 35 min
TO MAKE AHEAD: Refrigerate dressing (Step 1) for up to 3 days. Linda Shiue first tried gado gado while backpacking in Indonesia. The salad features cooked vegetables, hardboiled eggs, tempeh or tofu and a peanut dressing. Her interpretation of the dish is this colorful spread that can be served with the dressing drizzled over the top or on the side for dipping. Krupuk udang, deep-fried crackers flavored with shrimp, add extra crunch.
6 tablespoons light coconut milk
1/3 cup crunchy natural peanut butter 2 tablespoons lime juice
1 tablespoon 50%-less-sodium tamari
(see Tip, page 32) or low-sodium soy sauce 1 tablespoon granulated sugar
11/2 teaspoons grated fresh ginger
8 ounces long beans or green beans, trimmed and cut into 3-inch pieces 10 ounces cabbage, cut into 2-by-3-inch pieces (about 4 cups)
2 tablespoons canola oil
1/2 cup sliced shallots
1 8-ounce package tempeh, cut into 1/4-inch-thick slices
4 hard-boiled eggs, quartered
2 plum tomatoes, cut into 8 wedges each 2 medium carrots, julienned
1 cup bean sprouts
1/2 medium cucumber, sliced
1 cup krupuk udang (Indonesian shrimp chips) or Japanese rice crackers
1. Whisk coconut milk, peanut butter, lime juice, tamari (or soy sauce), sugar and ginger in a medium bowl. Thin with water, if needed, to achieve a pourable consistency. Set aside.
2. Bring a large saucepan of water to a boil over mediumhigh heat. Set a large bowl of ice water by the stove. Cook beans in the boiling water until tender-crisp, 2 to 3 minutes. Use a slotted spoon to transfer to the ice water.
3. Pour off all but 1 inch of water from the saucepan and add a steamer basket. Add cabbage, cover and steam over medium-high heat for 3 minutes. Transfer the cabbage to the ice bath to cool. Drain the vegetables; pat dry.
4. Heat oil in a large nonstick skillet over medium heat. Add shallots and cook, stirring often, until golden brown, 3 to 5 minutes. Transfer the shallots to a small bowl, leaving the oil behind. Increase heat to medium-high. Add tempeh and cook until the edges are browned, 1 to 2 minutes per side. Transfer to a paper-towel-lined plate to drain.
5. Arrange eggs, tomatoes, carrots, bean sprouts, cucumber and krupuk (or rice crackers) on a large platter. Add the beans, cabbage, tempeh and shallots. Serve with the reserved dressing.
SERVES 4: 31/2 cups salad & 1/4 cup dressing each
Cal 543 Fat 32g (sat 8g) Chol 186mg Carbs 39g
Total sugars 17g (added 4g) Protein 29g Fiber 7g
Sodium 340mg Potassium 951mg.