Saturday, 4 July 2015
There's a pineapple in the gado gado salad
The Real Asian Cook Book, Ayam Brand, Carol Selvarajah 1990s Sydney
Gado Gado Salad: Malaysian
“This is a distinctive vegetable salad with a unique sauce that makes the difference” Carol.
1 cucumber chunked with skin remaining; 1 packet bean sprouts (remove tails if time permits); 6 pieces ready-fried tofu, optional; 2 hardboiled eggs, quartered; 6 snake beans sliced into 4cm lengths, 1 min. or microwaved 3 mins. (H); 3 cabbage leaves chunked 6cm wide; ½ pineapple peeled, then chunked
Have the fruits and vegetables ready and arranged so that colours and textures contrast. Toss with Rojak Sauce just before serving. The sauce can be made in two ways: a quick method and a convenient Ayam Brand method using a variety of sauces.
Serves 4 – 6.
Rojak sauce using Ayam Brand satay sauce on its own, with 2 tblspns Ayam Brand sweet chilli sauce;
1 (250ml) can Ayam Brand satay sauce; 1 tblspn Ayam Brand tamarind puree; 1 tblspn Ayam Brand sambal oelek; 1 can (140ml) Ayam Brand coconut milk; sesame seeds as garnish
Combine well together, pour over Gado Gado and toss evenly. Serve at once with a sprinkling of sesame seeds.
Handy hint: Make up a fruity satay for entrees skewering some salted green apple cubes and fresh pineapple cubes. Make a dip of 1 tblspn of each of Ayam Brand sweet and sour sauce and crunchy peanut butter. Add a little chilli for flavour if necessary.