GADO GADO (INDONESIAN SALAD WITH PEANUT SAUCE)
Recipe video above. Fun to say, delicious to eat, the Gado Gado peanut sauce will make any vegetables into a big, healthy, tasty meal! Use any veg you want - the ones I've used are in the spirit of traditional Indonesian Gado Gado. Using Thai Red Curry Paste is an effective shortcut - it uses a lot of the ingredients used in Gado Gado sauce. Saves time, effort and money!All the veg can be warm or at room temp, so cook them first. Tempeh/tofu is best hot and crispy fresh out of the skillet.
Provided by Nagi
Categories Main Course Side Salad
Number Of Ingredients 19
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.
Nutrition Facts : Calories 572 kcal, Carbohydrate 48 g, Protein 32 g, Fat 33 g, SaturatedFat 10 g, Cholesterol 187 mg, Sodium 502 mg, Fiber 10 g, Sugar 15 g, ServingSize 1 serving
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 SALAD
Aisha Nanor Martin's spicy Indonesian salad has it all; crunchy vegetables, boiled eggs, chilli peanut sauce, fresh coriander, fried tofu and a sprinkling of prawn crackers for added crunch
Provided by Aisha Nanor Martin
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 21
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.
Nutrition Facts : Calories 398 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.5 milligram of sodium
GADO GADO: INDONESIAN SALAD
Make and share this Gado Gado: Indonesian Salad recipe from Food.com.
Provided by Carol H
Categories Indonesian
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 139.6, Fat 2.7, SaturatedFat 0.9, Cholesterol 93, Sodium 452.4, Carbohydrate 23.3, Fiber 5.3, Sugar 6.7, Protein 8.1
INDONESIAN VEGETABLE SALAD WITH PEANUT SAUCE (GADO-GADO)
Submitted by Hafni Yunianto The vegetables in the recipe are the most commonly used. But you can use whatever veggies you prefer: lettuce, spinach, cauliflower - anything really.
Provided by Ex-Pat Mama
Categories Indonesian
Time 40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the dressing: In a blender or food processor, blend the first 6 ingredients (garlic to roasted peanuts) until smooth. Add the water and coconut milk, blend again until smooth. Bring to a boil, lower heat and simmer 10 minutes. Allow to cool before using.
- Prepare the salad: Combine all the remaining ingredients (cucumber to eggs) in a large bowl. Pour the dressing over and serve.
- If you like, the salad ingredients can be set out separately rather than mixed altogether. The dressing can be served in individual bowls rather than poured over all.
Nutrition Facts : Calories 309.4, Fat 20.1, SaturatedFat 7.2, Cholesterol 74.4, Sodium 502.3, Carbohydrate 25.1, Fiber 4.8, Sugar 8.1, Protein 12.1
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