Indonesian food at its best
This recipe for our Nutorious peanut sauce to go with a fresh gado gado salad is definitely a game changer and a great way to increase your veggie intake and reduce fridge waste.
We used our Chili Sambal peanut butter as a base and added garlic, chillies, shallot, soy, sesame oil, ketjap and water. If you follow these five simple steps, you won't need chef skills to bring this classic Indonesian dish to a whole new level.
For the salad we used tempeh, cucumber, radish, green beans, carrot, bean sprouts, chinese kool and eggs, but you can add almost any kind of vegetable that you have left in your fridge. Just don't use the eggs if you want this dish to be vegan. Feeling hungry? Team up with rice to create a full-size meal. Selamat makan!
What you need:
Pan, food processor and/or knife and cutting board. With these ingredients you have enough for about 4 to 6 servings.
- 4 tbsp Chili Sambal Peanut Butter
- 2 Garlic Cloves
- 2 Red Chillies (deseeded)
- 1 Shallot
- 1 tbsp Dark Soy Sauce
- 1 tbsp Ketjap Manis
- Juice Of Half A Lime
- 250 ml Water
- 1 tbsp Roasted Sesame Oil
Place shallot, chillies and garlic in the food processor ( alternatively finely chop) and blend until fine. Heat sesame oil in a small pan and fry fresh ingredients until soft. Add soy Sauce, ketjap manis and Nutorious chili sambal peanut butter to the pan. Stir until combined. Finally add the juice of half a lime and water, keep stirring. Add more or less water, depending on the sauce consistency you prefer.
You can keep your sauce refrigerated for two or three days, easy. Use leftovers and create a gado gado sandwich for lunch the next day.