feed me vega
Recipe: gado gado with a twist
Hold on to your hats because this cookbook really rocks the kitchen. So colourful, so inspired, with beautiful Indo-European dishes – simply incredible. Sweet, sour, fresh, spicy, layered, savoury: all your taste sensors are triggered by Vanja van der Leeden’s Indorock. Here she shares some supersenang top recipes, and believe us: you’ll want this book on your shelf.
No heavy dollop of satay sauce over this crunchy vegetable salad; in Java, they make a fresh and tangy gado sauce based on tamarind and lime leaves. And this is also a roasted sesame version, so it’s just a little different. Selamat makan!
How to make the gado gado
- Cut the tahu into 2 x 2 centimetre pieces.
- Fill a large bowl with water and add 1 tablespoon of salt.
- Soak the tahu in this for 1 hour.
- In a bowl, mix the panko, black and white sesame seeds and a generous pinch of salt.
- Beat the egg in a deep dish with a pinch of salt and 1 tablespoon of water.
- Set aside until needed.
- Meanwhile, preheat the oven to 200 °C.
- Peel the sweet potatoes and cut them into pieces.
- Place in an oven dish, sprinkle with salt and coriander seeds, pour over the sunflower oil and toss everything together.
- Roast for 15 to 20 minutes until tender.
- Cut the cucumber lengthwise into ribbons.
- Cut the red cabbage into thin strips, squeeze over some lime juice and sprinkle with salt.
- Remove the brown ends from the bean sprouts and place them in a colander.
- Blanch the beans in boiling water and drain them in the colander with the bean sprouts, rinsing the sprouts as well.
- Put a pan of water on the heat and bring to the boil.
- Boil the eggs in it for 6 minutes.
- Remove from the heat immediately and cool the eggs under cold running water.
- Peel them and halve them.
- Remove the tahu from the salted water and pat thoroughly dry.
- Coat the pieces first in the beaten egg and then in the panko mixture.
- Heat a splash of sunflower oil in a large frying pan and fry the tahu pieces for a few minutes on each side until golden brown and crispy.
- Leave to cool on kitchen paper.
- Now make the sesame sauce: grind all the ingredients in a blender or with a hand blender.
- Taste the sauce and adjust the seasoning if necessary.
- Mix all the vegetables for the salad, place the eggs and tahu on top and pour over the sesame sauce.
- Serve with emping.
Title: Indorock
Author: Vanja van der Leeden
Price: €34.99
Publisher: Nijgh Cuisine
Photography: Remko Kraaijeveld
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