Bowls of Goodness by Nina Olsson

Author:Nina Olsson
Language: eng
Format: epub
Publisher: Octopus
Published: 2018-05-24T00:00:00+00:00

Gado Gado

EGG, TEMPEH AND BLACK COCOS RICE WITH PEANUT SAUCE AND PAPAYA

Amsterdam is a great place to enjoy Indonesian cuisine. Since Colonial times, Dutch food culture has been enriched by the vibrant cooking of Indonesian immigrants. One of my Indonesian favourites is gado gado, a rice salad drizzled with a delicious peanut sauce.

In this recipe I’m using highly nutritious black rice, also called ‘forbbidden rice’ – the name by which it was known in ancient China when only the Emperor was allowed to eat it. Luckily, today we can all enjoy black rice in this delectable bowl!

SERVES 4

250g tempeh, cut into pieces

200g black wild rice, pre-soaked for 3 hours

handful of kaffir lime leaves

4 eggs

bunch of green beans

250g shredded coconut

2 handfuls of beansprouts

½ papaya, peeled and pitted, cut into small wedges

handful of coriander leaves

salt

GADO GADO SAUCE

100g natural peanut butter

2 tablespoons tamarind paste

1 tablespoon coconut sugar

juice of 1 lime

4 tablespoons soy sauce

MARINADE

generous drizzle of sesame oil

2 garlic cloves, finely chopped to a paste

1 tablespoon freshly grated ginger

1 tablespoon maple syrup

50ml soy sauce

1½ tablespoon sriracha

Blend the ingredients for the gado gado sauce together. Add water to thin to your desired consistency. Mix the marinade ingredients together in a bowl. Add the tempeh pieces and leave to marinate, covered, for 45 minutes or longer in the fridge.

Place the black rice in a large pan with the kaffir lime leaves and 400ml water. Bring to the boil then turn down the heat. Let it simmer for 20–30 minutes if you pre-soaked it, or 50 minutes if you didn't. Begin checking your rice by tasting it early to avoid over-cooking. Once cooked, remove the lime leaves and drain the rice, then place in a bowl.

Meanwhile, bring another saucepan of water to the boil. Place the eggs in the pan with the green beans and a good pinch of salt. Simmer for 6 minutes, then remove from the heat and chill the eggs and beans in ice-cold water. Drain and set aside.

Toast the shredded coconut in a frying pan without oil, stirring until it’s golden brown. Remove from the heat and mix half the toasted coconut with the black rice and season with salt.

Divide the rice between four serving bowls along with the beansprouts, french beans and papaya. Remove the tempeh pieces from the marinade and fry over a medium–high heat for 2–3 minutes on both sides. Add the tempeh to the serving bowls and drizzle generously with gado gado sauce. Top with the eggs (peeled and halved), fresh coriander and the remaining toasted coconut.

VE Omit the eggs for a vegan meal.

GF Use gluten-free tamari instead of soy sauce.

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