Do you crave healthy food after a bout of overindulging? I definitely do – perhaps not always a desire to eat vegetables (after eating a lot of sugar I tend to crave more sugar, which is partly why I limit my overall sugar intake) but I crave feeling healthy. I feel the need to nourish my body with healthy foods again so that I can wake up in the mornings and jump out of bed with enthusiasm and vigour, as opposed to waking up and immediately wanting to go back to sleep.
Easter for the most part was quite relaxing, but there was the compulsory chocolate bunny eating, and (quite a few) glasses of red wine (not to mention the incredibly delicious batch of brownies that I couldn’t stay away from). Plus a few meals out all led to a sluggish start to the day on Tuesday. And the feeling that I was in desperate need of another holiday! Luckily for me, I am heading off to Lombok in Indonesia in a few weeks, so its not too long between R&R for me.
Thinking about our holiday, and the need for some fresh vegetables, led to the making of this dish. Gado gado is a traditional Indonesian dish which is a combination of fresh and steamed vegetables, potatoes crackers, fried tempeh, boiled eggs and peanut sauce. I’ve mixed it up a little here, and instead of boiling the eggs, I’ve whisked them together and fried them lightly to make egg wraps to bundle up all of the ingredients and eat with your hands – slightly messy, but a lot more fun! I’ve also swapped out the more traditional steamed potato for thin and crispy slices of lightly fried sweet potato.
And then there is the peanut sauce which really sets the dish off – its rich, creamy yet full of flavour At B’s request I made this one quite spicy, but if you prefer a milder peanut sauce simply back off the chili a little.
Gado gado egg wraps with fried sweet potato
Small handful each of fresh vegetables such as sliced capsicum (pepper), carrots, bean sprouts, cucumber, lettuce
1 cup green beans
1 small sweet potato, finely sliced
150g tempeh, sliced
1/4 cup chopped coriander and mint leaves
2 Tbsp sambel Olek
1 Tbsp tamarind paste
1 clove garlic, finely chopped
1 tsp finely grated ginger
10 Tbsp coconut milk
1 Tbsp soy and
4 Tbsp water
1 Tbsp lime juice
1/2 Tbsp brown sugar
1/4 cup finely ground peanuts
1 tsp dried chili flakes (optional)
To make the peanut sauce, heat 1/2 Tbsp coconut oil in a small pan and fry sambal olek and tamarind paste with the garlic and ginger. Stir a few minutes until fragrant. Add in 3 Tbsp of the coconut milk and combine to make a paste, then slowly incorporate the rest of the ingredients. Simmer over low heat for 15 minutes.
In the meantime, prepare the remaining ingredients. Cut the ends off the beans and throw them in a pot of lightly salted boiling water for a minute, then remove and rinse under cold water.
Fry the tempeh in a little coconut oil until golden brown on each side, and then do the same with the sweet potato.
To make the egg wraps, lightly whisk the eggs with 1 Tbsp water. Heat a medium-sized non-stick pan over medium heat and add 1/8th of the mixture, swirling the pan to cover the bottom. Cook around 1 minute or until set, then flip and cook 30 seconds on the bottom side. repeat with the rest of the mixture.
To assemble, top the egg wraps with vegetables and then a dollop of the sauce and a sprinkle of the fresh herbs.