Tortilla Chip Gado Gado

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Don't be intimidated by the amount of ingredients listed, it is pretty flexible you don't have to include all the vegetables, these are just the ones I love. Essentially, you can pick and choose the vegetable that you want.

 

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Ingredients

For the salad:

  • 1 pack Mission Original Tortilla Chips, crushed
  • 4 Large eggs
  • ½ Chinese cabbage, sliced thinly
  • 1 handful Kangkung, sliced roughly
  • ½ Cucumber, sliced thinly
  • 2 handfuls Beansprouts
  • 10 Shallots, sliced thinly
  • 2 kaffir lines, juiced
  • 2 Fresh red chilies, cut thinly (optional)
  • 1 cup of cooking oil, for frying tofu and deep frying shallots
  • 400g Baby/new potatoes, whased
  • 400g Firm tafu, cut into smalls squares and marinated with salt

 

For the peanut sauce:

  • 1 Garlic clove
  • 40g Gula Melaka (adjust sweetness according to taste)
  • 120g Crunchy peanut butter
  • 2 Fresh red chilles
  • 2 Kaffir limes, juiced
  • Salt to season

Instructions

  1. Boil eggs in salted water for 7 mins. Slice thinly once cooled.
  2. Using the same boiling water, boil potatoes for 5 mins until soft. Dry them out and slice thinly.
  3. In the same boiling water, add cabbage and boil for approx. 3 mins until they are half-cooked. Remove the cabbage from the pot and set aside. Turn off the heat.
  4. To the hot water in the pot, add kangkung and cucumber and cover with lid for about 2 mins. Add beansprouts, cover with lid and leave for another 30 secs.
  5. Take all the vegetables out and set aside. Keep the pot of boiled water for later.
  6. In a pan, heat some cooking oil and fry tofu until golden and set in paper towel to absorb excess oil. Slice into small squares once cooled.
  7. Deep fry shallots in oil until golden brown. Set aside in paper towel.
  8. Place all the vegetalbes, tofu and eggs on a platter.
  9. For the peanut sauce, blend everything until smooth.
  10. Drizzle the peanut sauce on top.
  11. Squeeze 2 fresh limes evenly over the gado gado and sprinkle crushed tortilla chips, fried shallots and thinly-sliced chilies (optional) over gado gado and serve.

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Tortilla Chip Gado Gado

Don't be intimidated by the amount of ingredients listed, it is pretty flexible you don't have to include all the vegetables, these are just the ones I love. Essentially, you can pick and choose the vegetable that you want.

 

 Preparation Time: Total time: Serves 4 Ingredients: For the salad: 1 pack Mission Original Tortilla Chips, crushed 4 Large eggs ½ Chinese cabbage, sliced thinly 1 handful Kangkung, sliced roughly ½ Cucumber, sliced thinly 2 handfuls Beansprouts 10 Shallots, sliced thinly 2 kaffir lines, juiced 2 Fresh red chilies, cut thinly (optional) 1 cup of cooking oil, for frying tofu and deep frying shallots 400g Baby/new potatoes, whased 400g Firm tafu, cut into smalls squares and marinated with salt   For the peanut sauce: 1 Garlic clove 40g Gula Melaka (adjust sweetness according to taste) 120g Crunchy peanut butter 2 Fresh red chilles 2 Kaffir limes, juiced Salt to season Instructions:
  1. Boil eggs in salted water for 7 mins. Slice thinly once cooled.
  2. Using the same boiling water, boil potatoes for 5 mins until soft. Dry them out and slice thinly.
  3. In the same boiling water, add cabbage and boil for approx. 3 mins until they are half-cooked. Remove the cabbage from the pot and set aside. Turn off the heat.
  4. To the hot water in the pot, add kangkung and cucumber and cover with lid for about 2 mins. Add beansprouts, cover with lid and leave for another 30 secs.
  5. Take all the vegetables out and set aside. Keep the pot of boiled water for later.
  6. In a pan, heat some cooking oil and fry tofu until golden and set in paper towel to absorb excess oil. Slice into small squares once cooled.
  7. Deep fry shallots in oil until golden brown. Set aside in paper towel.
  8. Place all the vegetalbes, tofu and eggs on a platter.
  9. For the peanut sauce, blend everything until smooth.
  10. Drizzle the peanut sauce on top.
  11. Squeeze 2 fresh limes evenly over the gado gado and sprinkle crushed tortilla chips, fried shallots and thinly-sliced chilies (optional) over gado gado and serve.
/10 from 200 users.