Gado Gado Indonesian Salad Food

GADO GADO SALAD

Steps:

• Heat the oil in a large frying pan or wok and boil a small saucepan of water. Fry the tofu for a few mins each side until brown and crispy, then transfer to a plate. Add the potatoes to the frying pan and cook for a few mins until they are warmed through and starting to crisp, then tip onto the same plate and set aside to cool.
• Add the eggs to the boiling water and cook for 7 mins, then plunge them straight into cold water. Fill the saucepan with fresh water, bring to the boil and add the beans. Cook for 2-3 mins until just tender. Drain and run under cold water until cool.
• To make the peanut dressing, put the peanut butter and kecap manis in a bowl and mash together with a fork until smooth and combined. Whisk in the remaining ingredients.
• Put the tofu, potatoes, beans, cabbage, cucumber, beansprouts, carrot and coriander in a large bowl or arrange on a platter. Drizzle over half the dressing, reserving the rest for people to help themselves. Break the prawn crackers in your hands and scatter over. Peel and quarter the eggs, and serve on top with the crispy onions. Toss together just before serving.

GADO GADO (INDONESIAN SALAD WITH PEANUT SAUCE)

Steps:

• Mix all ingredients in a small saucepan over medium low heat. Bring to simmer then cook for 5 minutes, stirring regularly so the bottom doesn't catch, until it thickens. If too thick, just add more water - should be able to drizzle it (see video for thickness).
• Taste and adjust as follows: lime for more sour, salt, sugar for sweet.
• Cover and keep warm.
• Bring a saucepan of water to the boil.
• Add potatoes and cook for 5 minutes or until cooked through. Use a slotted spoon to transfer to colander to drain.
• Cook beansprouts for 3 minutes or until just wilted. Transfer to colander, press out excess water.
• Add spinach, push under to submerge - will instantly wilt. Remove, transfer to colander, press out excess water.
• Slice into 0.75 x 5 cm / 1/3 x 2" slices (or thereabouts).
• Heat oil in a skillet over medium high heat. Cook tempeh 2 min on each side until deep golden and crispy. (Tofu ~ 1 1/2 min)
• Either make one platter for sharing, or individual. Vegetables and egg can be served warm or at room temp, sauce should be served warm (it thickens when cool).
• Place vegetables and tempeh on serving plate, top with egg.
• Pour sauce into serving bowl.
• Serve Gado Gado Salad with peanut sauce, peanuts for sprinkling, fresh chillies and prawn crackers on the side.

GADO GADO: INDONESIAN SALAD

Steps:

• Bring the water to a boil; add salt, cabbage, bean sprouts, and green beans.
• Boil vegetables for 5 minutes; drain.
• Boil potatoes in a separate pot until tender then peel them.
• Cut potatoes, eggs and cucumber into slices.
• Heat peanut sauce on low heat.
• Arrange the green vegetables on a very large platter.
• Cover them with the sliced potatoes, eggs and cucumbers.
• Pour the peanut sauce over the entire platter and serve.
• Serving Ideas : Serve with white rice and a meat dish.
• NOTES : The peanut sauce may be made by hand or bought.
• We put the Gado Gado in a large casserole dish.

GADO GADO (MIXED VEGETABLE SALAD WITH INDONESIAN PEANUT SAUCE)

Steps:

• Cook the potatoes in boiling salted water for 20 to 25 minutes, until fork-tender. Peel and cut into 2-inch (5-cm) cubes.
• Prepare a bowl or tub of ice water. Blanch the cabbage for 1 to 2 minutes, until translucent and wilted, and transfer to the ice bath. When cool, drain on kitchen towels. Set aside. Repeat with the spinach (30 seconds to 1 minute), bean sprouts (30 seconds to 1 minute) and green beans (3 to 4 minutes).
• Arrange the vegetables, eggs and tofu or tempeh on a large platter. Serve with a bowl of Indonesian Peanut Sauce, with the vegetable chips and fried shallots on small plates alongside. Each diner should pick and choose an assortment of ingredients to put on their plate. Drizzle 2 to 3 tablespoons of peanut sauce over the vegetables and top with vegetable chips and fried shallots. Stir everything together and enjoy!

GADO-GADO

Steps:

• Heat a large frying pan over medium-high. When hot, drizzle with 1 to 2 tablespoons oil and add the tofu slices. Season the tofu well with salt and pepper. Reduce heat to medium and fry for 2 to 3 minutes on each side until golden brown. Remove from the pan and allow to cool. Cut tofu into squares or triangles.
• Bring a large pot of salted water to a boil. Add green beans and blanch for about 4 minutes or until just tender. Just before the beans are ready, add cabbage and bean sprouts to the pot and shock them in the water for about 30 seconds to 1 minute. Transfer the vegetables to a colander, refresh under cold water and drain well.
• Bring the same pot of water (add more water and salt, if required) to the boil, and add the potatoes and cook until tender, about 15 minutes.
• Meanwhile, make the satay sauce: Place the peanuts, sliced shallots, garlic and chile into a blender or food processor, and blitz until it becomes a chunky paste. You can add a splash of water to get the blender going, or if you prefer a smoother paste. (It is traditional to use a mortar and pestle to make the paste, so if you have one, use it.)
• Heat a medium saucepan over medium-low, drizzle with remaining 1 tablespoon oil, and add the paste, stirring constantly, for 2 to 3 minutes, until fragrant. Add the kecap manis, palm sugar, salt and 1 cup water. Stir for 2 to 3 minutes, until the sauce is well combined. (Peanut sauce can be stored in a jar in the refrigerator for 7 days.)
• To serve, divide the blanched vegetables, potatoes, tofu, cucumber, tomatoes and eggs over several serving plates or assemble it all on one large serving platter. Drizzle each plate generously with the peanut sauce and top with crispy fried shallots.

GADO-GADO (INDONESIAN VEGGIE SALAD IN A SPICY PEANUT DRESSING

Steps:

• Put the coconut in a blender.
• Add 1 cup of hot{not boiling} water.
• Cover and blend on high speed for about 1/2 a minute.
• Heat the oil in a 2 quart-sized saucepan.
• Toss in the onion and garlic.
• Stir-fry for 5 minutes.
• Stir in the remaining ingredients for the dressing and the blended coconut-water mixture.
• Bring to a boil, stirring continuosuly as you do so.
• Lower flame and allow the sauce to simmer, uncovered, stirring occasionally, until it thickens.
• This takes about 3 minutes.
• Now, start preparing the salad.
• In a bowl, put the cabbage and bean sprouts.
• Add enough boiling water over these veggies to cover'em.
• Let this stand for 2 minutes.
• Drain completely.
• In a pan, fry the bean curd in oil, over medium flame, turning the pieces over gently, until it is light brown in colour.
• Remove and drain on clean kitchen paper towels.
• Toss in the potatoes into the same skillet.
• Stir and cook until they turn light brownish in colour.
• On a beautiful silver platter, arrange the bean sprouts, cabbage and other veggies nicely.
• Pour the warm dressing over the salad or serve it separately as a dip- your choice!
• Enjoy!