GF. DF. VG. GrF (from ‘Janella’s SuperNatural Foods’ available in November’.)
The peanut sauce is dee-lish-us! Be sure you buy organic peanuts though as these ‘groundnuts’ (not technically a nut but a legume) – as they’re known in the East – will otherwise they contain a toxic compound, and are heavily sprayed with chemicals. Make lots of the sauce and freeze it in portions for up to 3 months. In its hometown of Indonesian you’ll find Gado Gado served with one halved boiled egg, but leave it out to keep this dish vegan if you like.
2 cups string/snake beans
2 cups bean sprouts
2 cups any Asian green (Bok Choy, Choy sum etc)
1 carrot, julienned
1 zucchini, cut into half moons
4 eggs, boiled
½ block tempeh sliced into 1cm slices
1 tbsp tamari
2 tbsp coconut oil
1 tbsp coconut oil
4 cloves garlic
4 eschallots (pink onions)
2 large red chillies, halved seeded and sliced
1 tbsp fresh turmeric, grated or 1 tsp ground
2 kaffir lime leaves, finely sliced
1½ cups organic roasted peanuts with the skin off
½ cup tamarind pulp
1 tsp sesame oil
2 tsp tamari
½ cup Thai basil leaves
Method – Steam or blanch your veggies separately until just tender. Drain then arrange on a platter. Set aside. Marinate the tempeh slices in the tamari and set aside.
For the sauce, heat the oil in a heavy based pan then add the garlic, eschallots, chillies and turmeric until fragrant. Put this mixture in a mortar and pestle (or food processorlime leaves and 1 cup peanuts. Pound to a coarse paste, gradually adding the tamarind pulp and sesame oil and enough warm water to make a paste the consistency of peanut sauce. Or you can use a blender. Taste for seasoning. Add tamari to taste.
Grill, or pan-fry your tempeh in a little oil until golden on both sides. Drain on absorbent paper then add to your platter.
To serve, place a bowl of peanut sauce in the centre of the platter, then arrange the tempeh and eggs on top. Scatter over some crushed peanuts then finish with the Thai basil leaves. #CookingOilsWeek #janellapurcell #sesameoil #coconutoil