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!
VEGETABLE SALAD WITH PEANUT SAUCE (GADO GADO)
This vegetable salad is an Indonesian standby. The vegetables-green beans, cauliflower, cabbage and spinach-are slightly cooked to retain their firmness, and a typical ground peanut sauce forms the basis of the dressing. In Indonesia, gado gado is often served by itself, or with crackers or boiled rice.This recipe is by Anne Willan and was originally published in the Chicago Tribune.
Categories Salads
Time 2h19m59S
Yield 12
Number Of Ingredients 17
Steps:
- Step 1: In a large bowl, place 1/2 head shredded cabbage; pour boiling water over to cover; leave 1 minute; drain thoroughly. Set aside. Repeat process for 8 ounces bean sprouts, leaving only 10 seconds.
- Step 2: In boiling salted water, cook 8 ounces green beans until tender, but still firm, about 3 to 5 minutes; drain; refresh under cold running water; drain thoroughly. Cook 1 small cauliflower (divided into florets) in boiling salted water until tender, but still firm, about 5 to 7 minutes; drain thoroughly.
- Step 3: Wash 1 pound fresh spinach thoroughly; discard stems. Put spinach in large pan with 1/2 inch water; bring to boil; cover; cook over high heat until just wilted, 1 to 2 minutes; drain thoroughly; chop coarsely.
- Step 4: All vegetables can be prepared up to 12 hours ahead and kept, covered, in refrigerator.
- Step 5: One hour before serving, arrange all cooked vegetables, along with 1 cucumber (peeled, seeded, and cut into sticks) in piles on a rectangular platter or in wedges on a round platter. Spoon peanut sauce over vegetables; leave to marinate 30 to 60 minutes at room temperature.
- Step 1: In a frying pan, fry 1 1/2 cups (8 ounces) shelled fresh peanuts in 2 tablespoons peanut oil, stirring constantly until browned.
- Step 2: Transfer to food processor or blender with 1/2 chopped onion, 1 clove peeled garlic, 1/2 teaspoon dried hot peppers, 1 tablespoon ground ginger, 1 teaspoon packed brown sugar and 2 tablespoons fresh lemon juice. Puree until very smooth, adding a little hot water if necessary so mixture churns well.
- Step 3: Work in more hot water, adding enough to make sauce that is thick enough to coat spoon. Transfer sauce to saucepan; simmer 2 minutes, stirring. Taste for seasoning. Note: Peanut sauce can be made up to 2 weeks ahead and kept, covered, in refrigerator.
Nutrition Facts : ServingSize 1 serving, Calories 172 calories, Sugar 5 g, Fat 12 g, Carbohydrate 12 g, Fiber 5 g, Protein 8 g, SaturatedFat 2 g, Sodium 518 mg
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 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
MIXED VEGETABLE SALAD WITH PEANUT SAUCE (GADO-GADO)
Make and share this Mixed Vegetable Salad with Peanut Sauce (Gado-Gado) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
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.
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