By Nicole Yong
Ingredients (2 servings):
|1 bowl orange sweet potato & potato – cut into cubes and steamed||6 pieces beancurd – blanched. in boiling water (2 minutes)|
|1 bowl pea sprouts – quick blanch in boiling water (30 seconds)||½ bowl tempeh – cut into slices and quick pan fried|
|½ bowl carrot – quickly blanched in boiling water (30 seconds)||1 boiled egg|
Warm Chili Peanut Dressing Ingredients:
|5-6 pieces drying chili peppers – soak in water to make it soft||1 tablespoon virgin coconut oil|
|1 bowl roasted peanut||Sea salt to taste|
|2 tablespoon brown Sugar||1 tablespoon lime Juice|
|1 teaspoon ginger mince||1 cup (250ml) water (adjustable)|
- Place soaked drying chili and roasted peanut in a food processor. Grind until well mixed.
- Heat up a pan, put in the virgin coconut oil, ginger mince, mixture of roasted peanut and drying chili and cook around 5 minutes in low heat. Then put in the brown sugar, sea salt, lime juice and water, cook for another 3-5 minutes.
- To serve: place a portion of each cooked Gado Gado ingredients onto a plate, serve with the warm chili peanut dressing, and mix well with the Gado Gado ingredients. Serve while it is warm.