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 (INDONESIAN VEGGIE SALAD IN A SPICY PEANUT DRESSING
This is the most famous salad the land of Indonesia offers. It has an interesting combo of textures and falvours since it comes both raw and cooked veggies that are served with a spicy peanut sauce. It may be served hot in winter or at room temperature in summer. It makes a perfect light lunch on its own or a full meal when combined with Vegetarian Nasi Goreng (Indonesian fried rice) and other side dishes. I got this recipe from the Food column by Anjali Vellody, Weekend magazine.
Provided by Charishma_Ramchanda
Categories Indonesian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
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!
Nutrition Facts : Calories 443.4, Fat 30.6, SaturatedFat 11.4, Sodium 218.3, Carbohydrate 36.9, Fiber 6.7, Sugar 21.9, Protein 12.1
MALAYSIAN GADO GADO (VEGETABLE SALAD WITH PEANUT SAUCE)
A great salad from Africa with Malaysian influence! You may add or change vegetables. You may also use the peanut sauce provided or use your own!
Provided by Sharon123
Categories South African
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Skin the potatoes and dice. Parboil green beans and cut in 1" lengths. Slice cabbage in small squares. Bring to boil(don't overcook),you just want this crisp tender. Fry tofu cubes in hot oil to crisp. Julienne cucumber. Slice eggs into quarters. Place the vegetables decoratively on a large platter. Serve individually with peanut sauce.
- To make Peanut Sauce:.
- Saute chopped onion in oil. Add chile powder, reduce heat; add peanuts and cook for a few minutes, stirring constantly. Bring to boil and add coconut milk and allow to simmer for 5 minutes. Season to taste with salt, sugar and lemon juice. This sauce is preferably served hot during winter and at room temperature during summer.
Nutrition Facts : Calories 565.1, Fat 33.7, SaturatedFat 15.2, Cholesterol 159, Sodium 248.5, Carbohydrate 53, Fiber 10.9, Sugar 14.6, Protein 20.5
GADO-GADO (VEGETABLE SALAD WITH PEANUT SAUCE)
. 86
Categories Vegetables Vegetarian Salad Potatoes Tomatoes Peanut Butter Tofu Malaysian Cabbage Cucumber
Time 30m
Yield 4
Number Of Ingredients 36
Steps:
- Steam or parboil the carrots and potato slices for 5 minutes. Then cook the cabbage, bean sprouts and cucumber for 1 to 2 minutes. Drain the vegetables and leave them to cool. If using tofu, heat 1 tablespoon oil in wok or pan and cook it for 3 to 5 minutes, turning from time to time until it is golden all over. Now arrange the steamed vegetables in layers on flat platter, potatoes, then bean sprouts, carrots and cucumber. Put the tomatoes and tofu on top. For the sauce, heat the oil in a wok or large pan. Stir fry the garlic, onion, and chili for 2 to 3 minutes. Add the peanut butter, lemon juice or vinegar and coconut milk and simmer for 2 to 3 minutes. The sauce should be thick but pourable so add more lemon juice/coconut milk if necessary. To serve, pour the hot sauce over the vegetables and garnish with scallion, onion slices.
Nutrition Facts :
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!
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