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Le Chaudron recipe
Gado gado indonesien
Indonesian gado-gado with peanut sauce
⏱ 30 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)potatoes
200 g (7 oz)green beans
200 g (7 oz)white cabbage
200 g (7 oz)bean sprouts
200 g (7 oz)carrots
200 g (7 oz)cucumber
300 g (11 oz)firm tofu
4whole eggs
200 g (7 oz)unsweetened peanut butter
3 clovesgarlic
3cm (1½ in) fresh ginger
3 tbspsoy sauce
2 tbsplime juice
2 tbsppalm sugar
1 tspsambal chili paste
200 ml (¾ cup)coconut milk
4 tbspsunflower oil
2 tbsptoasted sesame seeds
1 tspfine salt
- 300 g (11 oz) potatoes
- 200 g (7 oz) green beans
- 200 g (7 oz) white cabbage
- 200 g (7 oz) bean sprouts
- 200 g (7 oz) carrots
- 200 g (7 oz) cucumber
- 300 g (11 oz) firm tofu
- 4 whole eggs
- 200 g (7 oz) unsweetened peanut butter
- 3 cloves garlic
- 3 cm (1½ in) fresh ginger
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 2 tbsp palm sugar
- 1 tsp sambal chili paste
- 200 ml (¾ cup) coconut milk
- 4 tbsp sunflower oil
- 2 tbsp toasted sesame seeds
- 1 tsp fine salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Press the tofu between paper towels under a weight for 30 minutes so it browns well.
- Peel the 300 g (11 oz) of potatoes, cut into 2 cm (¾ in) cubes and boil in salted water for 15 minutes until tender. Drain and let cool slightly.
- Trim the 200 g (7 oz) of green beans and blanch in the same water for 5 minutes, then cool in ice water. Shred the cabbage and blanch it for 2 minutes so it stays crisp.
- Peel the carrots, cut into 5 cm (2 in) sticks and blanch for 3 minutes. Slice the cucumber into thin 5 mm (¼ in) half-moons, skin on.
- Boil the 4 eggs for 9 minutes, cool in ice water, peel and halve lengthwise.
- Cut the tofu into 1.5 cm (½ in) cubes. Heat 3 tbsp of sunflower oil in the large skillet over medium-high heat and brown the tofu for 8 minutes, turning often.
- Make the peanut sauce: chop the garlic and grate the ginger. In the medium bowl, whisk the peanut butter, garlic, ginger, soy sauce, lime juice, palm sugar and sambal until smooth.
- Whisk in the coconut milk until pourable. Arrange the potatoes, green beans, cabbage, carrots, cucumber, bean sprouts, tofu and eggs on plates, spoon over the sauce and sprinkle with sesame.
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