Pearl barley coconut curry, winter gado-gado: Petty Pandean-Elliott’s Indonesian vegetarian recipes

Tempeh, which is originally from Java, has gained popularity in British supermarkets and kitchens in recent years, especially among vegetarians and vegans, as a natural, fermented source of protein that’s been praised by nutritionists and scientists alike. Indonesian tempeh, which has a nutty, mushroomy flavour, absorbs spices beautifully and creates comforting, deeply layered dishes that are rooted in Indonesia’s plant-based traditions. Today’s recipes are pretty simple to make and feature familiar ingredients, yet are also full of bold flavours.

Winter gado-gado (AKA gado-gado musim dingin)

I often crave gado-gado in winter. It is a warm salad drenched in rich, spicy peanut sauce and this version, featuring warm tofu, tempeh, tender vegetables and eggs, adds a comforting twist. It is a fresh take on a beloved, nourishing and satisfying national dish that serves as a reminder that even classics can evolve. The sauce can be made a day ahead and gently reheated before serving.

Prep 20 min
Cook 25-30 min
Serves 4-6

For the seasoning mix
3 garlic cloves, peeled and finely chopped
2 tsp ground coriander
1 shallot, peeled and finely grated
1 tsp salt

For the gado-gado
150g firm tofu, cut into 1cm cubes
100g tempeh, cut into 1cm cubes
12 new potatoes
1 small celeriac, peeled and cut into 2½cm cubes
4 eggs
50g french beans, cut into 1cm pieces
50g shredded cabbage
1 carrot, peeled and grated
20g beansprouts
Salt
2 tbsp crispy shallots, homemade or bought in
4–8 Indonesian-style rice crackers, to serve (optional)

For the peanut sauce
2–3 red bird’s eye chillies, stalks discarded, the rest finely chopped
2 garlic cloves, peeled and finely chopped
2 tbsp coconut sugar
100g peanut butter
3-4 tbsp tamarind paste
Salt

First, make the seasoning mix. Combine the garlic, coriander, shallot and 100ml water in a bowl and mix well. Add the tofu, tempeh and salt, mix again and leave to marinate for 10 minutes.

Now for the gado-gado. Boil the new potatoes and celeriac in a saucepan of salted water for 12 minutes. Meanwhile, put the eggs in a small saucepan of cold water, bring to a boil and cook for six or seven minutes. Drain, then transfer to a bowl of cold water to stop them cooking more. Once they’re cool enough to handle, peel the eggs.

Drain half the water from the potato and celeriac pan, then return the pan to a medium heat. Add the tofu mixture and the french beans, cover and cook for four to six minutes. Stir in the cabbage, carrot and beansprouts, cover again and cook for two to three minutes.

While the vegetables are cooking, make the peanut sauce. Combine all the ingredients in a saucepan and mix well. Pour in 150ml cold water, mix until smooth, then bring to a gentle simmer and cook for two to three minutes. Season with salt to taste.

Drain the vegetables, pick out the potatoes, then arrange the remaining vegetables on a large platter. Cut the potatoes in half, arrange them on the top of the salad and season with a little salt. Cut the eggs in half, then add them to the salad and top with crisp shallots.

Serve the salad warm with the peanut sauce on the side and with rice crackers, if using.

Pearl barley, pea and tempeh coconut curry (AKA jali-jali, peas dan tempe kari)

Pearl barley (jali-jali) is a nutritious, versatile grain that’s traditionally used in sweet porridges, especially on Sumatra. One of my favourite preparations, however, is in a savoury and hearty one-pot curry with tempeh. Barley’s chewy texture and mild, nutty flavour soak up Indonesian spices beautifully. It provides a wholesome base to the curry, while the tempeh brings bite and rich umami. Simmered in a coconut-based broth with chillies, lemongrass and makrut lime leaves, this dish is comforting and full of authentic flavour. It’s a curry that bridges tradition and innovation, and shows how Indonesian ingredients can shine in new ways.

Prep 10 min
Cook 35-45 min
Serves 4–6

2 tbsp coconut oil
1-2 large banana shallots, peeled and thinly sliced
4 garlic cloves, peeled and finely chopped
2-3 red bird’s eye chillies, stalks discarded, the rest finely chopped
2 large red chillies, stalks discarded, the rest finely chopped
1 lemongrass stalk, crushed and tied into a knot
4 makrut lime leaves
1 tsp ground coriander
1 tsp ground turmeric
200g pearl barley
Salt and black pepper, to taste
200g tempeh, cut into 1cm chunks
400ml coconut milk
100g frozen peas
100g fresh spinach leaves
Rice, to serve

Put the coconut oil in a medium saucepan on a medium heat. Add the shallots and garlic, fry, stirring, for three minutes, then add the chillies, lemongrass, makrut lime leaves, coriander and turmeric. Quickly rinse the pearl barley, then add it to the pan, pour in 750ml cold water and bring to a boil. Season with salt and pepper, then add the tempeh and simmer for 30-35 minutes, until the water has been absorbed and evaporated and the pearl barley is tender.

Add the coconut milk, mix well, then add the frozen peas and bring to a boil. Cook for two to three minutes, then stir in the spinach and cook for a final minute. Season with salt to taste.

Remove and discard the lemongrass and makrut lime leaves, then serve with rice.

• These recipes are edited extracts from The Indonesian Vegetarian Table, by Petty Pandean-Elliott, published by Phaidon at £24.95. To order a copy for £22.45, go to guardianbookshop.com