One of the most popular recipes in The Green Roasting Tin is the Indonesian gado-gado: crunchy potatoes with an addictive peanut, coconut, and chili sauce. It occurred to me that the dressing, slightly adapted, would work beautifully with grilled corn on the cob —and joy, it did! This is now a summer staple.
We strongly recommend that you bake the beetroot [Ed. note, beets in North America] for this recipe according to the instructions below – baked beetroot have a stronger flavour, deeper colour and a denser, crunchier texture. Having said that, you could use boiled and it will still taste really nice. We use regular purple beetroot, but do try multicoloured ones if you wish. And if you don’t have time to make the labneh, you could use a smear of oat crème fraîche.
The eponymous “cups” in this recipe’s name denote equal parts soy sauce, sesame oil, and rice wine.
The tiny, tender manila clam is the most popular type for cooking in Taiwan. These are delicate tasting and quick to cook.