Best Gado Gado Recipes

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!

MRS. VAN HALEN'S GADO GADO

Steps:

• For the peanut sauce: Heat the peanut oil in a small saute pan over medium-low heat until hot. Add the onion and jalapeno and cook until softened and fragrant, about 5 minutes. Add the garlic and ginger and cook for 20 seconds. Then add the coconut milk, peanut butter and curry paste. Increase the heat to medium and whisk until the mixture comes together, 2 to 3 minutes. Turn off the heat and whisk in the lime juice, soy sauce and fish sauce. If the sauce separates before you are ready to serve, whisk it until it emulsifies and use immediately.
• For the vegetables: Prepare a large bowl of ice water and set aside. In a large pasta pot fitted with a colander insert, bring water to a boil over medium-high heat. Add 3 tablespoons salt, then add the carrots. Cook for 1 minute, then add the cauliflower. Cook for 1 minute, then add the green beans and broccoli and continue to cook, 2 minutes. Remove the colander from the pot and drain of excess water. Carefully pour the vegetables into the ice water so that they're submerged. Line a sheet tray with paper towels. When the vegetables are cold to the touch, remove them to the paper towels. Dry the vegetables and then put them into a large, shallow serving bowl or on a platter.
• Serve the blanched vegetables with the peanut sauce for dipping.

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

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.

MIXED VEGETABLE SALAD WITH PEANUT SAUCE (GADO-GADO)

Steps:

• (a variety of the following): cabbage, in 1-inch squares; bean sprouts; carrots, sliced or julienned; green beans, in 2-inch pieces; potatoes or sweet potatoes in large dice; sliced cucumbers; watercress sprigs; tomato wedges.
• This is from a new cookbook I just got.
• Haven't tried this recipe yet, but it looks dead on.
• This is a rather free-form salad of lightly cooked vegetables; the exact contents depend on what is available.
• What makes it gado-gado is the dressing, a creamy peanut sauce.
• Remove tofu from package and drain.
• Place on a plate lined with cloth or paper towels, top with another layer of towel and an inverted plate, and place a weight of a pound or more on top.
• Let stand for 30 minutes, unwrap, and discard liquid.
• Cut tofu into bite-sized squares or triangles and sprinkle with kecap manis.
• Fry in 350F oil until golden brown and puffy; transfer to paper towels to drain.
• Reserve oil to cook peanuts.
• One at a time, blanch vegetables in lightly salted water, rinsing them in cold water to stop cooking as soon as they reach the desired degree of doneness.
• Cabbage and bean sprouts require only a few seconds; carrots, green beans, and potatoes may take several minutes depending on size and tenderness.
• Do not blanch cucumbers, watercress, and tomatoes.
• use them raw.
• Place Gado-Gado Sauce in a small bowl in the center of a large platter.
• Arrange vegetables on platter around sauce.
• Garnish with wedges or slices of hard-cooked egg and fried onion flakes.
• To serve, spoon some sauce onto each plate and dip vegetables into sauce.
• Serves 4 to 6 with other dishes.
• --------------GADO-GADOSAUCE----------------.
• To prepare sauce in a mortar: Pound garlic, shallot, galangal, shrimp paste, and chile to a paste.
• To prepare sauce in a blender: Chop together in a 1-cup jar.
• In a wok or deep skillet, heat oil over medium-high heat until a peanut sizzles on contact.
• Fry peanuts until lightly browned; transfer to paper towels to drain.
• When peanuts have cooled, grind in a mortar or food processor to a coarse, grainy paste, adding a little oil if necessary to facilitate blending.
• (May be made up to a week ahead and stored covered in refrigerator.) Remove all but 2 tablespoons oil from pan and reserve for another use.
• Return pan to medium-low heat and add pounded mixture.
• Cook until quite fragrant, but do not burn.
• Add peanuts, sugar, and coconut milk and bring to a boil, stirring.
• Simmer until thick and season to taste with salt and lime juice.
• Allow to coot to room temperature before serving.

GADO GADO (BLANCHED VEGETABLES WITH PEANUT SAUCE)

Steps:

• Bring a pot of salted water to a boil and blanch, separately, cabbage, green beans, carrots, cauliflower and broccoli. Drain separately as well. Heat peanut sauce in a small saucepan, adding water if it is too thick, adjust seasoning. Arrange arugula leaves, potato, cucumbers evenly on a platter. Arrange blanched vegetables on top. Top with hard boiled eggs and radish sprouts. Pour hot peanut sauce over top. Garnish with crispy shallots. Serve with rice crackers.

MALAYSIAN GADO GADO (VEGETABLE SALAD WITH PEANUT SAUCE)

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.

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!

GADO GADO (VEGGIES WITH PEANUT SAUCE)

Steps:

• Prepare the veggies however you best like them. Steamed, fresh, parboiled, fried. Whatever you like. Cut everything to bite size. Any veggies are fine, above is just a list of ideas.
• Heat the oil in a pan, add the onion and garlic and cook low for 8 minutes, stirring regularly.
• Add the chili and shrimp paste and cook another minute. Remove from heat and add peanut butter. Stir until well mixed.
• Return to heat and add coconut milk and water. Bring to a boil, stirring constantly.
• Reduce the heat; add kecap manis and tomato sauce. Simmer another minute and allow to cool.
• Arrange the vegetables on a plate and drizzle with the sauce. Leave most of the sauce in a bowl for dipping.

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.

INDONESIAN VEGETABLE SALAD WITH PEANUT SAUCE (GADO-GADO)

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.

GADO GADO (INDONESIAN VEGETABLE SALAD)

Steps:

• Prepare all vegetables separately, using a pot of boiling salted water and removing vegetables with a slotted spoon. Boil potatoes in their skins and slice. Blanch green beans for about 4 minutes. Blanch carrots for 2 minutes. Put cabbage in water, bring to a boil and drain immediately. Cut tofu into 1" squares and fry in oil until crispy. Thinly slice onion and fry in oil until golden. Cut tomatoes and cucumbers into wedges. Make a bed of cabbage on a large platter, mound beansprouts in the center and arrange all other vegetables, eggs and tofu in a decorative manner. Pour peanut sauce over and sprinkle with onions. Peanut Sauce: Heat oil in a small pot and saute garlic briefly. Stir in peanut butter, sugar and whisk in chicken stock. Add sesame oil, soy, vinegar and Tabasco to taste.

GADO GADO

Steps:

• you can vary the veggies and their amts. Also they can be cooked or raw - or some of each. arrange everything on a platter or on individual plates 1) bed of fresh spinach on bottom 2) yellow rice on the spinach 3) an assortment of veg. on the rice 4) tofu and hard boiled eggs on the veg. dressing: 1) put everything in a blender and puree until smooth. if it's too thick, add a little extra water 2) serve at any temperature, drizzled over gado gado. final toppings: 1) Heat 1 tbs oil in small skillet. Add ginger, and saute over med heat for a minute or so, then transfer to a small bowl 2) repeat with onion and garlic sauteing each seperately in 1 tbs oile for 8-10 mins (onion); 20 seconds (garlic) place each in a small bowl. 3) Place some or all of these toppings on the table with the gado gado, so each person can liberally garnish his or her own portion

GADO GADO WITH SAMBAL KACANG (SPICY PEANUT SAUCE)

Steps:

• For the Gado Gado:.
• Place the tofu in a shallow bowl and put a small plate directly on top of the tofu. Put something heavy, like a can of soup on the plate and leave for 20 minutes. Drain away excess water and chop the tofu into cubes. Return cubes to the bowl and toss with the soy sauce, leaving to marinade for 20 minutes, turning occasionally.
• Heat 1 tbsp oil in a frying pan over medium-high heat. Add the sliced onions and sauté for 5 minutes. Reduce heat to low and continue to cook, stirring occasionally for another 20 minute.
• Heat 1 tbsp oil in another frying pan over medium-high heat. Pan-fry the marinaded tofu for 2-3 minutes each side until golden. Set aside and keep warm.
• Bring large pan of salted water to a gentle boil. Add the carrots and cook for 2 minutes. Add the cauliflower and cook 2 minutes more. Add the broccoli and cook further 2 minutes. Add the snow peas for 1 minute, then drain all the vegetables in a colander.
• For the Sambal Kacang:.
• Heat the oil in a saucepan over medium heat. Add the shallots and garlic, then sauté until soft. Add the spices and stir until fragrant, cooking approx 1 minute. Add the remaining ingredients and stir well, it should be quite thick, over medium heat. Remove from the heat until ready to serve.
• You may need to add a little bit of water if too thick or when re-heating.
• To serve, heat the Sambal Kacang until hot (add water if too thick). Divide the vegetables amongst the tofu and spoon sauce over the top. Garnish with pea shoots, sprouts and/or hard-boiled eggs.

GRILLED LAMB LOIN WITH KAFFIR LIME PEANUT SAUCE AND GADO GADO SALAD

Steps:

• In a food processor, puree canola oil, garlic, ginger, chiles, shallots and lime juice and marinate lamb for at least 6 hours refrigerated, preferably overnight. Grill until done, medium rare, 140 degrees internal temperature.
• KAFFIR LIME-PEANUT SAUCE: In a food processor, combine all. Add water. Check for seasoning. Cook slowly, about 30 minutes, until sauce consistency is achieved.
• GADO-GADO SALAD: In a large bowl toss with sauce. Check for seasoning. Garnish with Thai basil leaves.

GADO GADO- TRAIL FOOD STYLE!

Steps:

• Boil water.
• Add Noodles with a pinch of salt.
• In a frying pan, lightly saute chopped onions, garlic and hot Chile pepper. Set aside.
• In that same frying pan, heat up slowly (as not to burn) the peanut butter till melted. Add soy sauce, rice vinegar, and Sriracha. Stir till well mixed. Set aside.
• Once the macaroni is back up to a boil, add potato, celery, carrots, and T.V.P. Stir.
• When the noodles are al dente (firm to the bite), drain. Don't forget to save that pasta water for some great hot chocolate later! Plus, on trail those starches are good for keeping you warm at night.
• Place noodle/veggie mix back on the heat, add peanut sauce and onions. Stir very well. Melt some butter in there too for good source of fat energy on the trail.
• Optional- add the grated ginger and chopped cilantro. Keep the bottle of Sriracha next to you to add more heat as needed. Season with salt and pepper to taste. SERVE HOT!

MRS. VAN HALEN'S GADO GADO

Steps:

• For the peanut sauce: Heat the peanut oil in a small saute pan over medium-low heat until hot. Add the onion and jalapeno and cook until softened and fragrant, about 5 minutes. Add the garlic and ginger and cook for 20 seconds. Then add the coconut milk, peanut butter and curry paste. Increase the heat to medium and whisk until the mixture comes together, 2 to 3 minutes. Turn off the heat and whisk in the lime juice, soy sauce and fish sauce. If the sauce separates before you are ready to serve, whisk it until it emulsifies and use immediately.
• For the vegetables: Prepare a large bowl of ice water and set aside. In a large pasta pot fitted with a colander insert, bring water to a boil over medium-high heat. Add 3 tablespoons salt, then add the carrots. Cook for 1 minute, then add the cauliflower. Cook for 1 minute, then add the green beans and broccoli and continue to cook, 2 minutes. Remove the colander from the pot and drain of excess water. Carefully pour the vegetables into the ice water so that they're submerged. Line a sheet tray with paper towels. When the vegetables are cold to the touch, remove them to the paper towels. Dry the vegetables and then put them into a large, shallow serving bowl or on a platter.
• Serve the blanched vegetables with the peanut sauce for dipping.