Gado gado salad
You don’t need to go on holidays to Bali to experience this Indonesian classic.
The rich and creamy peanut sauce is the perfect foil for the multitude of vegetables
that lie beneath.
Serves 8
Preparation time 15 minutes
Steam time 10 minutes
Ingredients
1.2kg medium-size chat potatoes
140g green beans, trimmed and halved
½ small Chinese cabbage, cut into wedges lengthways
2 Lebanese cucumbers, nely sliced
150g bean shoots, trimmed
1 carrot, peeled, julienned
4 soft- or hard-boiled eggs, shelled, halved
1
½ cups fresh mixed herbs like coriander, basil and mint
¼ cup crispy fried shallots
Peanut sauce
400ml coconut milk
⅔ cup (150g) peanut butter
⅓ cup kecap manis
2 tbsp sh sauce
2 tbsp brown sugar
2 garlic cloves, crushed
2 red chillies, seeded and chopped
Finely grated zest and juice of 1 lime
Method
1. Place rack into the inner pot. Cut potatoes into 3cm pieces and arrange on the rack, add 1 cup water to the pot. Close lid,
select STEAM program in PRESSURE COOKING and press START.
2. When cooking is complete, stand for 2 minutes. Turn pressure regulator to VENT to allow the pressure to release then
remove lid. Add beans to the pot, cover and stand for 2 minutes.
3. Set the potatoes and beans aside and wipe out the inner pot. To make the Peanut sauce, pour the coconut milk into the
inner pot and add the remaining ingredients. Whisk until combined.
4. Press SAUTÉ/SEAR HIGH TEMP button, press START, do not close the lid. Allow sauce to heat, whisking until warm.
Cancel any remaining time, so sauce doesn’t overheat and split.
5. Arrange the potatoes, beans, cabbage, cucumber, bean shoots and carrot onto a platter or individual serving plates.
Drizzle Peanut sauce over vegetable salad. Finish with hard-boiled eggs, fresh herbs and crispy fried shallots.
Cook’s note
Pressure Cook
Set valve to “Seal”
position.
Sauté
Do not close the
lid during sauté.
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