Gado Gado was one of the most addictive dishes I discovered travelling across Indonesia many, many years ago; deceptively simply, infinitely variable, always delicious. Blanched veggies like long green beans, cabbage, choi and bean sprouts, together with cool fresh cucumbers and tomato wedges, share the plate with proteins like fried tofu and boiled eggs (optional). Little cubes of potato or sticky rice, coriander and crispy fried shallots are commonly accompaniments, but the key is the rich, complex and spicy warm peanut and coconut sauce drizzled over the whole shebang. Served with crunchy shrimp or cassava chips.
#Vegan #GF options
Add shrimp satay kebab
As always, fresh Afoodgypsy soup ($4), organic green side salads ($3) and fresh-baked pie are also available.
Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.