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2 salad potatoes
100g green beans
A handful of bean sprouts
4 leaves Chinese cabbage
A handful of coriander
5 dried whole red chillies, soaked in water
3 Thai shallots
2cm piece of galangal
1 cm piece of turmeric
1 tsp shrimp paste
100ml coconut water
2 tbsp tamarind
2 tsp palm sugar
3 tbsp crushed unsalted peanuts
Water/unsweetened coconut water
Pinch sea salt
Finely chop all the Thai shallots, lemongrass, galangal, turmeric and chillies and then pound well in a pestle and mortar to create a smooth paste. Transfer the paste to a bowl or jug and add in the rest to the sauce ingredients and mix well.
Slice tempeh into squares and then in half, place some of the sauce on both sides and set aside to marinade.
Soft boil your eggs in salted water by placing in cold water, once on the boil, cook for 3 minutes. Once cooked, cool in a bowl of cold water (you can use the same bowl as the noodles) and then peel the eggs and cut in half. Blanch the green beans and bean sprouts for 2–3 minutes and transfer to a bowl and set aside.
Finely shred the Chinese cabbage and julienne the carrot.
Heat a heavy based pan with avocado oil until hot and fry the tempeh on both sides to get a nice golden brown colour then set aside to cool.
Now it’s time to assemble the gado gado you can either mix all together or place them in groups on a plate or bowl and drizzle the dressing over the top. Serve it with an extra portion of dressing on the side.