By Nicole Yong
Ingredients (2 servings):
| 1 bowl orange sweet potato & potato – cut into cubes and steamed | 6 pieces beancurd – blanched. in boiling water (2 minutes) |
| 1 bowl pea sprouts – quick blanch in boiling water (30 seconds) | ½ bowl tempeh – cut into slices and quick pan fried |
| ½ bowl carrot – quickly blanched in boiling water (30 seconds) | 1 boiled egg |
Warm Chili Peanut Dressing Ingredients:
| 5-6 pieces drying chili peppers – soak in water to make it soft | 1 tablespoon virgin coconut oil |
| 1 bowl roasted peanut | Sea salt to taste |
| 2 tablespoon brown Sugar | 1 tablespoon lime Juice |
| 1 teaspoon ginger mince | 1 cup (250ml) water (adjustable) |
Directions:
- Place soaked drying chili and roasted peanut in a food processor. Grind until well mixed.
- Heat up a pan, put in the virgin coconut oil, ginger mince, mixture of roasted peanut and drying chili and cook around 5 minutes in low heat. Then put in the brown sugar, sea salt, lime juice and water, cook for another 3-5 minutes.
- To serve: place a portion of each cooked Gado Gado ingredients onto a plate, serve with the warm chili peanut dressing, and mix well with the Gado Gado ingredients. Serve while it is warm.