This is the Balinese version of the famed Indonesian dish Gado-Gado. In the Balinese version, water is used instead of coconut milk and the peanut sauce is only ground and not cooked.
Ingredients: (Serves 4)
- 100 g (3½ oz) long (snake) beans, cut into 4-cm (1½-in) lengths
- 100 g (3½ oz) bean sprouts
- 100 g (3½ oz) spinach
- 100 g (3½ oz) cabbage, thinly sliced
- A pinch of salt or to taste
- A pinch of ground black pepper or to taste
- 2 tablespoons crisp-fried shallots
- 2 tablespoons shelled peanuts, dry-fried, fried in oil or oven-roasted, then crushed
- Sweet soy sauce to taste
PEANUT SAUCE
- 250 g (9 oz) peanuts, skins left intact and deep-fried until lightly brown
- 3 cloves garlic, peeled and sliced
- 1-3 bird’s eye chilies, finely sliced
- 25 g (4⁄5 oz) lesser galangal, finely sliced
- 2 tablespoons sweet soy sauce
- 20 g (2⁄3 oz) palm sugar, chopped
- 250 ml (8 fl oz/1 cup) water
- A pinch of salt
Method:
Blanch all vegetables and plunge into iced water to cool. Drain well.
Prepare peanut sauce. Combine all ingredients in a stone mortar and grind until very fine. Alternatively, combine in a blender.
Combine all vegetables in a large bowl and add peanut sauce. Mix well. Season to taste with salt and pepper.
Serve garnished with crisp-fried shallots, crushed peanuts and sweet soy sauce.
If desired, serve salad with crispy, deep-fried fermented soy bean cakes (tempe) on the side. This dish tastes best when served at room temperature or slightly warm.
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