Discover Georgina Hayden's quick and easy recipe for corn gado gado, a vibrant Indonesian salad that's perfect for a nourishing meal. Gado gado is a well-loved Indonesian salad that Georgina devoured almost daily during her travels around the islands. It's an excellent way to eat an abundance of vegetables and can be customized to suit your taste. This version features charred corn, baby potatoes, green beans, and a rich peanut dressing.
Why Corn Gado Gado Should Be Your Next Meal
Gado gado is not only delicious but also incredibly versatile. Traditionally, it includes tofu or tempeh, prawn crackers, and beansprouts, but you can make it with whatever you have on hand. The star of this recipe is the charred corn, which adds a smoky sweetness that pairs perfectly with the creamy peanut dressing. Plus, it's a great way to pack more veggies into your diet.
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Ingredients You'll Need
For the dressing, you'll need vegetable or groundnut oil, red Thai curry paste, pure peanut butter, soy sauce, light soft brown sugar, coconut milk, lime juice, sea salt, and white pepper. For the salad, gather baby potatoes, eggs, green beans, corn, baby spinach, and fresh coriander. If you have a peanut allergy, you can substitute the peanut butter with good-quality almond butter.
Step-by-Step Guide to Making Corn Gado Gado
Start by making the dressing. Heat the oil in a small saucepan, add the curry paste, and fry for a few minutes. Stir in the peanut butter, soy sauce, sugar, and most of the coconut milk. Season with salt and white pepper, then bring to a gentle boil. Add the lime juice and simmer until thick and creamy. Meanwhile, boil the baby potatoes until tender, then halve them. Soft-boil the eggs, blanch the green beans, and char the corn on a griddle pan. Assemble the salad by layering spinach, potatoes, beans, corn, and eggs, then drizzle generously with the dressing. Garnish with coriander and lime wedges.
Tips for the Perfect Gado Gado
- Customize your veggies: Feel free to swap in any vegetables you have, like cabbage, carrots, or broccoli.
- Make it protein-packed: Add tofu, tempeh, or prawns for extra protein.
- Adjust the spice: Use more or less curry paste depending on your heat preference.
- Make ahead: The dressing can be made in advance and stored in the fridge for up to a week.
Nutritional Breakdown
Here's a quick comparison of the nutritional content per serving (approximate values):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 18g |
| Carbohydrates | 35g |
| Fat | 28g |
| Fiber | 8g |
Frequently Asked Questions
Can I make gado gado vegan?
Yes, simply omit the eggs and use a vegan-friendly curry paste. You can also add tofu or tempeh for protein.
What can I use instead of peanut butter?
For a peanut-free version, use good-quality almond butter or sunflower seed butter. Adjust the sweetness and salt to taste.
How do I store leftovers?
Store the salad and dressing separately in airtight containers in the fridge. The salad is best consumed within 2 days, but the dressing lasts up to a week.
With its vibrant colors, fresh flavors, and satisfying textures, this corn gado gado is sure to become a favorite in your recipe rotation. Give it a try and enjoy a taste of Indonesia at home!
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