Gado-Gado Salad (Indonesian Salad with Peanut-Free Sauce)

Ingredients

• 1 cup Long Beans, blanched
• 1 cup Spinach, blanched
• 1 cup Bean Sprouts, blanched
• 1 medium Cucumber, sliced
• 4 large Hard-Boiled Eggs, quartered
• 1 cup Tofu, fried and cubed
• 1 cup Tempeh, fried and cubed
• 1 medium Potatoes, boiled and cubed
• 1/2 cup Sunflower Seeds
• 2 cloves Garlic
• 1 small Chili (optional)
• 2 tablespoons Palm Sugar (or brown sugar)
• 1 tablespoon Tamarind Paste
• 1 tablespoon Lime Juice
• 1/4 cup Water
• 1/4 teaspoon Salt
• 1/2 cup Kerupuk (Indonesian crackers, check label for nut-free)

Instructions

1. 1Prepare the salad components: Blanch the 1 cup Long Beans, 1 cup Spinach, and 1 cup Bean Sprouts until tender-crisp, about 2-3 minutes. Drain them well. Slice the 1 medium Cucumber. Quarter the 4 large Hard-Boiled Eggs. Cut the 1 cup Tofu and 1 cup Tempeh into 1-inch cubes and fry them in a lightly oiled pan over medium-high heat until golden brown on all sides, about 5-7 minutes. Boil the 1 medium Potatoes until tender, about 15-20 minutes, then cube them into 1-inch pieces.
2. 2Make the sunflower seed sauce: Combine the 1/2 cup Sunflower Seeds, 2 cloves Garlic, 1 small Chili (if using), 2 tablespoons Palm Sugar, 1 tablespoon Tamarind Paste, 1 tablespoon Lime Juice, 1/4 cup Water, and 1/4 teaspoon Salt in a food processor or blender. Process until the mixture is smooth and creamy. If the sauce is too thick, add a little more water, 1 tablespoon at a time, until it reaches your desired drizzling consistency.
3. 3Assemble the Gado-Gado: Arrange the blanched 1 cup Long Beans, 1 cup Spinach, and 1 cup Bean Sprouts on a large serving platter. Add the sliced 1 medium Cucumber, quartered 4 large Hard-Boiled Eggs, cubed 1 cup Tofu, cubed 1 cup Tempeh, and cubed 1 medium Potatoes to the platter, distributing them evenly.
4. 4Serve the salad immediately with the 1/2 cup Kerupuk on the side.

Substitutions

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