Indonesian Gado Gado Salad

(“Gado Gado” means mix mix in Indonesian)

Recipe (Serves 3-4 ppl)

For the vegetables:

• 4 large eggs
• 1/4 medium green cabbage, 1/4 medium purple cabbage
• 1 medium carrot (shredded)
• 1/2 cup green beans
• 2 cups of  bean sprouts
• 1 cup of drained firm tofu (cut into 1 inch cubes)
• 1 cup tempeh (fermented soya bean cake)  from Tempea
• 1 handful of cherry or grape tomatoes
• 1 cucumber (sliced or cubed)
• 1 medium lime
• 2 tablespoons neutral oil, such as vegetable or canola, divided
• Fried shrimp chips (cooked according to package directions if needed) can be found in any Asian stores  (optional)
• Fried shallots, for garnish ( optional)

Make the vegetables:

1. Place 4 large eggs in a large saucepan and add enough cold water to fill the saucepan about three-quarters full. Bring to a boil over medium-high heat. Remove the saucepan from the heat. Cover and let the eggs sit for 10 minutes.
2. Meanwhile, make an ice water bath by filling a medium bowl halfway full with ice and cold water. Core and slice 1/4 medium green and purple cabbage into 1/2-inch wide shreds (about 5 cups). Trim the stem ends from the green beans.
3. When the eggs are ready, use a slotted spoon to transfer the eggs to the ice water bath.
4. Return the water in the saucepan to a boil. Blanch the vegetables one at a time in the boiling water in the following order, transferring each one with a slotted spoon to the baking sheet when cooked and returning the water to a boil in between each:
   1. Cook the cabbage until tender, about 2 minutes.
   2. Cook the green beans until crisp tender and bright green, 1 to 2 minutes.
   3. Cook bean sprouts until tender, about 45 seconds.
   4. Cut the tempeh and firm tofu into 1-inch cubes.
   5. Shred the carrot and put aside
5. Heat 1 tablespoon of the neutral oil in a large nonstick frying pan over medium-high heat and cook the tempeh until golden brown and crisp. Transfer to a plate.
6. Add the remaining 1 tablespoon of neutral oil to the pan. Pat dry the tofu as much as possible and then cook until golden brown and crisp. Transfer to the plate with the tempeh.
7. Cut cucumbers crosswise into 1/2-inch thick rounds or into cubes. Cut 1 medium lime into wedges. Remove the eggs from the ice water bath, peel, and halve lengthwise.  Wash cherry or grape tomatoes.
8. Arrange all the vegetables, eggs, tempeh, and tofu on a platter or wide shallow bowl. Drizzle with about 1/4 cup of the sauce. Garnish with fried shallots. Serve with the lime wedges, fried shrimp chips, and the remaining sauce.

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Recipe Notes:

• Make ahead: The vegetables and sauce can be made up to 1 day ahead and refrigerated in separate airtight containers. Cook the tofu and tempeh when ready to serve to keep the crisp texture in adding to salad.
• Storage: Leftovers can be refrigerated for up to 5 days.

For the Peanut Sauce:

• Introducing Bali Bites Authentic Mild traditional peanut sauce; Available in vegan style (contains soya bean and seaweed)
• Spice levels – mild, medium and hot in the traditional style ( contains fermented shrimp paste)