TAMBAH DRAMA RECIPES | Kimball Festive Gado-gado

Preparation Time
30 minutes
Cooking Time
20 minutes
Serving Size
8 persons
Recipe by
Chef Rohani Jelani

VIDEO

Ingredients

  • For sauce:
  • 2 tbsp oil
  • 2 tbsp chilli paste
  • ½ cup Kimball Black Pepper Sauce
  • ½ cup Kimball Chilli Sauce
  • ½ cup thick coconut milk
  • 2 cups water
  • 1 ½ cups (180g) roasted peanuts, finely ground
  • For salad:
  • 6 long beans cut into 5 cm lengths, blanched and drained
  • 3 cups thickly sliced cabbage, blanched and drained
  • 1 small bunch kangkong, plucked into 5cm lengths, blanched and drained
  • 2 potatoes, boiled and thickly sliced
  • 3 hard-boiled eggs, shelled and cut into wedges
  • 3 firm tofu, pan-fried and cut into 2 cm cubes
  • 2 cakes tempe, pan-fried and cut into 2 cm cubes
  • 1 small sengkuang, peeled and finely shredded
  • 1 small cucumber, finely shredded
  • 1 tin Kimball Chickpeas, drained
  • 10 – 20 pieces pre-fried melinjo crackers

METHOD

  1. For sauce: heat oil in a pan and fry chilli paste over low heat until well cooked and oil separates. Add Kimball Black Pepper Sauce and Kimball Chilli Sauce. Cook 5 minutes, then add coconut milk and water. Bring to the boil before adding in finely ground peanuts. Cook 10 – 15 minutes, stirring occasionally until sauce thickens. Season to taste with salt.
  2. Arrange prepared salad ingredients on a large platter nicely.
  3. Serve with sauce in a separate bowl.

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