Recipes - Indonesian

Classic Gado Gado (Tofu and Vegetable Salad with Peanut Dressing)
Classic Gado Gado


Made from a medley of vegetables, tofu, eggs, prawn crackers, and topped in thick peanut sauce, “Gado Gado” delivers all the right sensations, crunchy, sweet, savoury, and tangy. This recipe delivers a dish that lives up to its Indonesian name, which is literally translated into “mix-mix”.
Cooking Time: 15mins - 30mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Salad
Cook Method: Blanch
Cuisine: Indonesian









Ingredients:

50g bean sprouts (seed coats and tails discarded)
180g spinach (rinsed, tough stems discarded)
1 carrot (sliced)
100g green beans (cut into 4-5cm lengths)
¼ head cabbage (leaves separated and sliced)
2 cakes of 200g deep-fried tofu (sliced)
2 hard-boiled eggs (cut into wedges)
2 tbsp fried shallots (to garnish)
Krupuk prawn crackers (deep-fried, optional)

Peanut Sauce (dressing):

150g roasted unsalted peanuts
2 cloves garlic (peeled)
2-3 bird's-eye chilies (deseeded)
1 inch fresh galangal (peeled and sliced)
1 kaffir lime leaf
3 tbsp kecap manis (Indonesian sweet soy sauce)
½ tsp salt
500ml water
1 tsp freshly squeezed lime or lemon juice

Note: If you’d prefer a lighter dressing that tastes less herby, halve these ingredients; kaffir lime leaf, lime/lemon, kecap manis and salt. Or, if you like your salads drenched in sauce, double all the ingredients for dressing.




Steps:
  1. To make the Peanut Sauce, coarsely grind the peanuts, garlic, chillies and galangal in a mortar or blender. Adding small amounts of water, just enough to keep the mixture turning.
  2. Place the ground mixture in a saucepan with all the other dressing ingredients, except lime or lemon juice, and simmer uncovered over very low heat for about 1 hr. Stir constantly to prevent the sauce from sticking to the pot and burning. Remove from the heat and set aside.
  3. Add the lime or lemon juice, mix well and sprinkle 1 tbsp of the fried shallots over the sauce just before serving.
  4. In the meantime, bring a saucepan of water to a boil over medium heat, and briefly blanch the vegetables (about 30 secs for bean sprouts, 1 min for spinach, 1-2 mins for carrot, and 2-3 mins for green beans and cabbage). Remove from the heat and strain vegetables.
  5. On a serving platter, arrange all the vegetables and top with the tofu and egg wedges. Garnish with the remaining fried shallots and drizzle the peanut sauce on top. Serve with the deep-fried krupuk on the side.

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Classic Gado Gado (Tofu and Vegetable Salad with Peanut Dressing)

Classic Gado Gado (Tofu and Vegetable Salad with Peanut Dressing)

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Made from a medley of vegetables, tofu, eggs, prawn crackers, and topped in thick peanut sauce, “Gado Gado” delivers all the right sensations, crunchy, sweet, savoury, and tangy. This recipe delivers a dish that lives up to its Indonesian name, which is literally translated into “mix-mix”.

Cooking Time: 15mins - 30mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Salad
Cook Method: Blanch
Cuisine: Indonesian
Ingredients

50g bean sprouts (seed coats and tails discarded)
180g spinach (rinsed, tough stems discarded)
1 carrot (sliced)
100g green beans (cut into 4-5cm lengths)
¼ head cabbage (leaves separated and sliced)
2 cakes of 200g deep-fried tofu (sliced)
2 hard-boiled eggs (cut into wedges)
2 tbsp fried shallots (to garnish)
Krupuk prawn crackers (deep-fried, optional)

Peanut Sauce (dressing):

150g roasted unsalted peanuts
2 cloves garlic (peeled)
2-3 bird's-eye chilies (deseeded)
1 inch fresh galangal (peeled and sliced)
1 kaffir lime leaf
3 tbsp kecap manis (Indonesian sweet soy sauce)
½ tsp salt
500ml water
1 tsp freshly squeezed lime or lemon juice

Note: If you’d prefer a lighter dressing that tastes less herby, halve these ingredients; kaffir lime leaf, lime/lemon, kecap manis and salt. Or, if you like your salads drenched in sauce, double all the ingredients for dressing.

Instructions
  1. To make the Peanut Sauce, coarsely grind the peanuts, garlic, chillies and galangal in a mortar or blender. Adding small amounts of water, just enough to keep the mixture turning.
  2. Place the ground mixture in a saucepan with all the other dressing ingredients, except lime or lemon juice, and simmer uncovered over very low heat for about 1 hr. Stir constantly to prevent the sauce from sticking to the pot and burning. Remove from the heat and set aside.
  3. Add the lime or lemon juice, mix well and sprinkle 1 tbsp of the fried shallots over the sauce just before serving.
  4. In the meantime, bring a saucepan of water to a boil over medium heat, and briefly blanch the vegetables (about 30 secs for bean sprouts, 1 min for spinach, 1-2 mins for carrot, and 2-3 mins for green beans and cabbage). Remove from the heat and strain vegetables.
  5. On a serving platter, arrange all the vegetables and top with the tofu and egg wedges. Garnish with the remaining fried shallots and drizzle the peanut sauce on top. Serve with the deep-fried krupuk on the side.

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