Petty Pandean-Elliott's Indonesian Vegetarian Delights: Winter Gado Gado and Pearl Barley Curry
Renowned chef Petty Pandean-Elliott brings a fresh twist to Indonesian cuisine with two plant-based recipes that are both comforting and flavourful. Rooted in tradition yet adapted for modern kitchens, these dishes showcase the versatility of ingredients like tempeh and pearl barley, offering simple yet bold flavours perfect for winter dining.
Winter Gado Gado: A Warm and Spicy Salad
Gado gado, a beloved Indonesian salad, gets a seasonal update in this version. It features a rich, spicy peanut sauce drizzled over warm tofu, tempeh, tender vegetables, and eggs. This dish serves as a nourishing and satisfying meal that highlights how classic recipes can evolve while staying true to their roots. The peanut sauce can be prepared a day in advance and gently reheated, making it convenient for busy schedules.
Preparation and Cooking: Takes 20 minutes to prep and 25-30 minutes to cook, serving 4-6 people.
Key Ingredients for Winter Gado Gado
- Firm tofu and tempeh, cut into cubes
- New potatoes, celeriac, and seasonal vegetables like french beans and cabbage
- Eggs for added protein
- A homemade peanut sauce with red chillies, garlic, and tamarind paste
The process involves marinating the tofu and tempeh, boiling vegetables and eggs, and simmering the peanut sauce to perfection. Serve warm with crispy shallots and optional Indonesian-style rice crackers for an authentic touch.
Pearl Barley, Pea, and Tempeh Coconut Curry
This one-pot curry showcases pearl barley, a nutritious grain traditionally used in sweet porridges in Sumatra. Here, it's transformed into a savoury dish with tempeh, simmered in a coconut-based broth infused with chillies, lemongrass, and makrut lime leaves. The barley's chewy texture and nutty flavour absorb the spices beautifully, creating a hearty and innovative meal that bridges Indonesian tradition with contemporary cooking.
Preparation and Cooking: Requires 10 minutes of prep and 35-45 minutes of cooking, serving 4-6 people.
Essential Components of the Curry
- Coconut oil, shallots, garlic, and a mix of chillies for depth
- Lemongrass and makrut lime leaves for aromatic notes
- Pearl barley and tempeh as the main ingredients
- Coconut milk, frozen peas, and fresh spinach for creaminess and colour
To prepare, sauté the aromatics, add barley and tempeh, then simmer with coconut milk and vegetables. Serve hot with rice for a complete meal.
The Rise of Tempeh in Modern Cuisine
Tempeh, originally from Java, has gained popularity in British supermarkets and kitchens, especially among vegetarians and vegans. Praised by nutritionists and scientists as a natural, fermented source of protein, it offers a nutty, mushroomy flavour that absorbs spices well. These recipes demonstrate how tempeh can be used to create comforting, layered dishes that honour Indonesia's plant-based traditions while appealing to global tastes.
These recipes are adapted from The Indonesian Vegetarian Table by Petty Pandean-Elliott, published by Phaidon. They highlight the chef's expertise in blending authentic ingredients with accessible cooking methods, making Indonesian vegetarian cuisine more approachable for home cooks.
