Gado-gado vegetable salad

By Maangchi · 30 min

Ingredients

Instructions

1. Blanch and strain the Chinese spinach, water spinach, string beans, mung bean sprouts and cabbage. Thinly slice 1 cucumber.
2. Grind 1 tsp salt, 2 tsp dried shrimp paste, 3 red bird's eye chilis and ¼ cup of palm sugar in a mortar and pestle until smooth.
3. Add 1 cup of finely ground roasted peanuts (or 1 cup of peanut butter) and grind until well mixed. If using peanut butter, use less salt.
4. Mix 1 tbsp (about 20 grams) of tamarind with ¼ cup of hot water in a small bowl, then add the juice to the sauce.
5. Add ½ cup of water to the sauce and mix well.
6. Put the vegetables on a serving plate and pour the sauce over them, or mix everything with the sauce in the mortar.
7. Top with the sliced hard-boiled egg and garnish with fried shallots, shrimp crackers and emping. Serve with steamed rice.

Summarized from Maangchi's video. Watch it for the details.

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