Chef Zam
Makes
4
Ingredients
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For the salad:
1 170g Mission Original Chips, crushed
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4 Large eggs
½ Chinese cabbage, sliced thinly
1 handful Kangkung, sliced roughly
½ Cucumber, sliced thinly
2 handfuls Beansprouts
10 Shallots, sliced thinly
2 kaffir lines, juiced
2 Fresh red chilies, cut thinly (optional)
1 cup of cooking oil, for frying tofu and deep frying shallots
400g Baby/new potatoes, whased
400g Firm tafu, cut into smalls squares and marinated with salt -
For the peanut sauce:
1 Garlic clove
40g Gula Melaka (adjust sweetness according to taste)
120g Crunchy peanut butter
2 Fresh red chilles
2 Kaffir limes, juiced
Salt to season
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Instructions
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Step 1
Boil eggs in salted water for 7 mins. Slice thinly once cooled.
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Step 2
Using the same boiling water, boil potatoes for 5 mins until soft. Dry them out and slice thinly.
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Step 3
In the same boiling water, add cabbage and boil for approx. 3 mins until they are half-cooked. Remove the cabbage from the pot and set aside. Turn off the heat.
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Step 4
To the hot water in the pot, add kangkung and cucumber and cover with lid for about 2 mins. Add beansprouts, cover with lid and leave for another 30 secs.
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Step 5
Take all the vegetables out and set aside. Keep the pot of boiled water for later.
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Step 6
In a pan, heat some cooking oil and fry tofu until golden and set in paper towel to absorb excess oil. Slice into small squares once cooled.
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Step 7
Deep fry shallots in oil until golden brown. Set aside in paper towel.
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Step 8
Place all the vegetalbes, tofu and eggs on a platter.
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Step 9
For the peanut sauce, blend everything until smooth.
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Step 10
Drizzle the peanut sauce on top.
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Step 11
Squeeze 2 fresh limes evenly over the gado gado and sprinkle crushed tortilla chips, fried shallots and thinly-sliced chilies (optional) over gado gado and serve.