Gado-gado

Called Gado-gado in traditional Indonesian cuisine, this is a bit of unusual fare in that it combines a number of ingredients that many of us in the Western world would not consider bringing together in one dish. And I don't know anyone who would look at a heap of raw bean sprouts as the basis of a salad. It seems to vary regionally and also by the method of manufacture, as in Indonesia it is said to have been significantly altered by the "mass-production nature of commercial catering, where food is cooked in bulk at the beginning of the day, [which] has ruined the quality of the dish."

Although it can take some time to prepare if you want to get as fancy as I did, many shortcuts can be taken to cut down on the prep-time, like using prepared tamarind sauce and peanut dressing and using boiled potatoes instead of baking crispy wedges in the oven like I did. I can guarantee, however, that if you take the time to make the dressings by scratch and include the potato wedges, you'll create a dish sure to blow away anyone you make it for.

Gado-gado

3 c. fresh, crisp bean sprouts, well-washed and drained
1 c. freshly grated carrot
1 c. freshly grated red beet, excess moisture squeezed out
1/2 lb. extra firm tofu, cut into 1/2" cubes
1 medium baking potato, cut into wedges (if the wedges are long, cut them in half)
1/3 c. fresh shelled peas (or canned/frozen peas)
1/3 c. sliced English cucumber
2 tbsp. olive oil + more for tossing the potato wedges
1 tsp. garlic powder
1 tsp. onion powder
salt, to taste

Directions

Heat the oven to 400 F. In a bowl, combine the potato wedges, onion and garlic powder and salt and stir until the potatoes to thoroughly cover with the olive oil and seasonings. Place the wedges on a baking sheet and bake in the oven for 10 minutes, or until golden brown. To increase the crispiness, turn on the oven broiler for a minute or two, keeping an eye on the wedges to make sure they don't burn. Remove from the oven and set the sheet aside.

After cutting the tofu into cubes, heat 2 tbsp. olive oil in a skillet over medium-high heat. When the oil it hot, place the tofu in the skillet, taking extra care to not splash hot oil on your skin or clothes (wear a apron just in case). Fry the tofu in the skillet for 5-7 minutes, turning the cubes every once and a while to ensure an even golden crispiness all over the cubes. Set aside.

To assemble the salad, take 1/2 c. bean sprouts and heap in the center of the plate. Take half potato wedges and tofu cubes and distribute around and on top of the bean sprouts. Sprinkle with 1/2 of the peas and 1/2 of the cucumber wedges. Top with half the tamarind sauce. Place 1/2 c. of the grated beet on top of the stack, followed by the grated carrot. Top with half of the peanut dressing and serve immediately.

Makes 2 generous servings.

Tamarind Sauce

4 tbsp. unsweetened tamarind paste (you can buy packages of the dried fruit or fruit in the pods in Asian and some Latin American stores)
4 tbsp. sugar (this is important not to skimp on since the tamarind is quite sour)
pinch of salt
1/3 c. or more of cold filtered water

Directions

Using a mortar and pestle, mix together the tamarind, sugar, salt and a bit of the water into a thick paste. Continue to add water until you have a sauce the consistency of a gravy, adding more sugar to taste. If not using right away, store the sauce in a tightly sealed container for up to two days.

Makes 2 servings.

Indonesian Peanut Sauce

1/3 c. natural smooth peanut butter
1/3 c. + 1 tbsp. coconut milk
1 tsp. red chili paste or sauce
1 clove minced garlic
2 tbsp. lime juice
sugar, to taste
salt, to taste

Directions

In a dish, combine the peanut butter and coconut milk and mix throughly. Add the chili paste, garlic and lime juice and mix until combined. Add sugar and salt to taste. If not using right away, store the sauce in a tightly sealed container for up to two days.

Makes 2 servings.