Kimball Festive Gado-Gado

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.