Thermomix Gado Gado

Gado Gado meaning 'mixed mixed', is a Malaysian salad with satay sauce. Some versions I have seen include chicken which is not traditional and some satay sauces have chicken stock or shrimp pastes. So my plan was to stick to the traditional recipe and make its vegetarian.

This recipe is enough to feed 4-6 and is a great meal to share

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Ingredients:

1 corn cob, sliced into 1 cm rounds
1/2  a continental cucumber or one Lebanese cucumber, sliced into lengths
A handful of snow peas, sliced lengthways or green beans
1 packet of bean shoots - rinsed well
2 handfuls of baby cos lettuce leaves, halved
4 medium potatoes, peeled and cut into 2cm cubes
1/4 wombok/Chinese cabbage, thickly sliced
4 eggs hard boiled, cooled and halved
1 small block of firm tofu, in 1/2 x 1 x 2 cm slices

1 cup of roasted peanuts
1 small tin of coconut milk
2 cloves garlic, peeled
1/2  a brown onion, halved
1-2 tsp sambal olek or other chilli paste
1-2 tsp honey/agave
1-2 Tbs soy sauce
Olive oil
Juice of one lime or lemon

Method

• Place the potatoes in the rice basket with 800g of water and cook, speed 1 varoma, for 10 mins
• Place the cabbage and corn in the base of the varoma and place on top once the 10 min is up. Cook another 5 mins on varoma speed 1
  
• After this add the beans/peas on the top varoma tray and cook another 5 mins, varoma speed 1
• Once all cooked add to a bowl with all the raw salad ingredients and gently toss to roughly combine
• Cook the eggs on the stove top now if you haven't pre-done this
• Put the peanuts in the TM bowl and chop on speed 5 till it they are approx 2mm in size, remove 3 Tbs and set aside. Process the rest on speed 6-7 till resembling peanut butter, if it looks to dry, scrape down the sides and add some olive oil. Once smooth, set aside with the crunchy bits.
• Chop garlic speed 7 2-3 secs, chop onion speed 5 2-3 secs, ad  a splash of olive oil and cook on reverse speed 1-2, 100 degrees,  for 3 mins.
  
• Add the peanut butter,  lime juice, 1 tsp of chilli and sweetener, and 1 Tbs soy sauce and cook reverse speed 1-2, for 2 mins, 100 degrees
  
• Add the tin of coconut milk and cook for 5 mins, reverse speed 1-2, 100 degrees
• Check the taste and add more chilli, sweetener and/or soy sauce as needed for personal taste.
• If its not thick enough, cook another 3-5 mins mins with the MC off
• While the satay sauce is cooking, pan fry the tofu in some olive oil till all sealed and lightly browned, Once cooked, turn off the heat and splash some soy sauce over them and toss to coat.
  
• Arrange the mixed veg in the bowl on a platter, arrange the eggs around the edge, and tofu all over
• Drizzle the warm satay sauce over the top and ENJOY!