Gado Gado Indonesian Veggie Salad In A Spicy Peanut Dressing Recipes

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GADO GADO (INDONESIAN SALAD WITH PEANUT SAUCE)



Gado Gado (Indonesian Salad with Peanut Sauce) image

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

1/3 cup natural peanut butter, smooth or crunchy (your choice) (Note 1)
4 tsp red curry paste (, store bought (Maesri brand best, Note 2))
3 tsp Kecap Manis ((Indonesian sweet soy sauce, Note 3))
1 tsp sambal oelak or other chilli paste ((adjust spiciness to taste))
1/2 tsp salt
1 large garlic clove (, pressed using garlic press (~ 3/4 tsp))
1 1/2 tbsp lime juice ((Note 4))
1/2 cup coconut milk (, full fat (Ayam brand best))
1/2 cup water
1 bunch spinach (, roots trimmed)
4 cups beansprouts
200g / 7 oz potato ( - small halved, large peeled chopped 2 cm / 1" cubes OR 1.5cm / 1/2" slices)
1 cucumber (, sliced on the diagonal ( or 1/2 long cucumber ie Telegraph/English))
2 - 3 boiled eggs (, peeled and halved)
15 prawn crackers (, optional (Note 6))
2 tbsp vegetable or peanut oil
200g / 7 oz tempeh ((or firm tofu, Note 7))
1 tbsp finely chopped peanuts ((highly recommended))
Red chilli (, finely sliced, optional (small = spicy, large = less spicy))

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 SALAD | INDONESIAN SALAD WITH SPICY PEANUT SAUCE



Gado Gado Salad | Indonesian Salad with Spicy Peanut Sauce image

This vegan gado gado salad is so satisfying and nourishing! It makes a delicious lunch or dinner. The star ingredients here are tempeh and the incredibly tasty spicy peanut sauce.

Provided by alinadomnu

Categories     dinner     lunch

Time 30m

Number Of Ingredients 26

120 g roasted peanuts
6-7 red chilies (I used dry chilies)
1 medium shallot (cut in 4 pieces)
3-4 garlic cloves
1 ginger knob (3 cm) (or galangal)
1 fresh turmeric knob (1-2 cm)
1 lemongrass (cut in smaller pieces) (use only the white part)
2 tbsp oil
5 g tamarind paste
1 tsp kaffir lime leaves paste (or use fresh leaves if possible)
200 g coconut cream (use both cream and coconut water)
1 tsp salt (or to taste)
1 tbsp coconut sugar (agave or maple syrup work as well)
1 tbsp dark soy souce
lime juice
200 ml water
200 g tempeh (sliced)
200 g firm tofu (sliced)
300 g cabbage (sliced)
150 g fresh spinach
4 medium potatoes
200 g cucumbers (sliced)
150 g green beans (fresh or frozen)
100 g soybean sprouts
salt (to taste)
rice crackers (optional)

Steps:

  • If using dry chilies, soak them for a few minutes in hot water;
  • Place the peanuts in a blender or a food processor and blend or process until they're finely ground; just make sure they don't turn into peanut butter; set aside;
  • Place in the blender / food processor garlic, shallot, lemongrass, ginger, turmeric, chilies and process until you get a smooth paste;
  • Heat the oil in a non-stick pan or a wok and add the paste when it's hot; fry over medium heat for 5-6 minutes, until the water evaporates and the paste turns quite thick; stir continuously to prevent burning;
  • Pour in the water and, when it starts simmering, add the coconut milk, salt, tamarind paste and kaffir lime leaves paste; stir well to combine;
  • When it starts simmering and the coconut cream dissolved completely, add the rest of the sauce ingredients; let it simmer over low heat for 5-6 minutes; add more water if needed;
  • Boil the unpeeled potatoes in a small pot filled with water; when they're soft enough, remove them from the water and set aside to cool; remove the peel and slice them;
  • Fry or bake tempeh and tofu until they turn a bit crispy;
  • Blanch the cabbage, spinach and green beans;
  • Arrange all veggies on a platter and serve with peanut sauce and crackers.

GADO-GADO (INDONESIAN VEGGIE SALAD IN A SPICY PEANUT DRESSING



Gado-Gado (Indonesian Veggie Salad in a Spicy Peanut Dressing image

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

100 g bean sprouts
100 g cabbage, washed and shredded
100 g bean curd, cut into 1 inch pieces
2 tablespoons peanut oil or 2 tablespoons vegetable oil
100 g potatoes, cooked, peeled and sliced
100 g green beans, blanched
100 g carrots, washed, sliced and blanched
100 g cucumbers, washed and sliced (with the peel on)
100 g flaked coconut (fresh or desiccated)
1 cup hot water
1 onion, peeled, washed and finely chopped
1 garlic clove, peeled, washed and finely chopped
1 1/2 teaspoons peanut oil
100 g peanut butter
1/2 cup water
1 tablespoon sugar
salt
1/2 teaspoon red chili powder
1/8 teaspoon ground ginger

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

GADO-GADO



Gado-Gado image

Gado-gado is a beloved dish across Indonesia. Each region has a different spin: In Jakarta, it is a "double-carb" dish, featuring both potato and lontong (rice cakes). In West Java, it is known as lotek atah or karedok and served with raw vegetables. At the heart of any gado-gado is the spicy peanut sauce: Some versions call for tamarind, lime, terasi (shrimp paste) or coconut milk. Others use peanut butter instead of freshly pounded peanuts. This particular recipe is inspired by a home-cooked gado-gado eaten in Bali, where the rich, aromatic sauce was powered by shallots and garlic. Its sweetness comes from kecap manis, the thick, caramelly soy sauce foundational in Indonesian cooking, but, if you can't find kecap manis, make your own (see Tip) or use sweet soy sauce.

Provided by Hetty McKinnon

Categories     vegetables, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 18

2 to 3 tablespoons neutral oil, such as grapeseed or vegetable
1 (14-ounce) package extra-firm tofu, drained and cut into 1/2-inch slices
Kosher salt and freshly ground pepper
10 ounces green beans, trimmed
1/2 small napa cabbage, finely sliced
6 ounces bean sprouts (about 2 cups)
10 new potatoes or other small variety, peeled and halved
1 large cucumber, peeled and sliced thinly on the diagonal
2 tomatoes, each cut into 8 wedges
4 boiled (8-minute) eggs, peeled and halved
1/2 cup homemade or store-bought fried shallots
1 cup roasted unsalted peanuts
4 shallots, peeled and sliced
3 garlic cloves, sliced
1 to 2 red chiles, deseeded and sliced
3 tablespoons kecap manis (see Tip)
2 tablespoons palm or brown sugar
1 teaspoon sea salt

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)



Mixed Vegetable Salad with Peanut Sauce (Gado-Gado) image

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

1 package chinese-style firm tofu
1 teaspoon ketjap manis
oil (for deep frying)
6 cups vegetables
hard-cooked egg, for garnish
fried onion flakes (to garnish)
1 tablespoon minced garlic
2 tablespoons minced shallots
1 tablespoon minced, fresh galangal or 1 teaspoon ground galangal
1 teaspoon dried shrimp paste
1/2 teaspoon ground dried chile or 1/4 teaspoon sambal oelek
1 cup oil
1/2 cup raw peanuts
1 teaspoon brown sugar or 1 teaspoon palm sugar
1 cup thin coconut milk (The thin stuff from the bottom of a can of coconut milk.)
salt, to taste
1/2 lime, juice of, , to taste

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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From tastyslop.blogspot.com


INDONESIAN GADO GADO (SALAD WITH PEANUT SAUCE) - INTERNATIONAL …
2015-12-10 Heat a large nonstick skillet or wok over medium heat. Cook peanuts until golden, 8–10 minutes; let cool. Transfer to a food processor; pulse until ground. Return skillet to medium-high heat. In a piece of aluminum foil, wrap shrimp paste into a flat package; cook, flipping once, until toasted and fragrant, 2–4 minutes.
From internationalcuisine.com


INDONESIAN GADO-GADO SALAD - EASY VEGAN RECIPE - JUSTYNA MANJARI
2020-05-22 Ingredients you will need to make this easy Indonesian gado gado salad: tempeh coconut sugar tamari steamed baby potatoes steamed fine green beans julienned carrot bean sprouts sliced cucumber red bell pepper shredded red cabbage finely chopped Romaine lettuce a packet of vegan Indonesian or (easier to find) Thai crackers
From justynamanjari.com


HOW TO MAKE VEGAN GADO GADO WITH PEANUT SAUCE - MADDY’S …
2020-01-18 Plunge the cabbage and green beans into the water. After 2-3 minutes, add in the spinach for 15 seconds. Strain out hot water and plunge the cabbage, green beans, and spinach into ice water to stop the cooking process. Allow to strain and dry. Fry the tofu: Heat a frying pan over medium-high heat.
From maddysavenue.com


GADO GADO. INDONESIAN SALAD WITH PEANUT-COCONUT DRESSING
2018-09-22 Preheat oven to 180 degrees C fan / 200 degrees C / gas 6. Mix the potatoes in a roasting tin with the oil and salt and then pop in the oven for 40 mins. Mix together the dressing ingredients. Add the green beans and beansprouts to the roasting tin. Add a splash more oil if needed, then return to the oven for another 20 mins.
From annabelandgrace.com


INDONESIAN GADO GADO – HERBIE’S SPICES
Instructions. For dressing, combine all ingredients in a small saucepan and heat gently to combine. Add enough water to achieve a drizzling consistency. If you prepare ahead and the sauce thickens, simply add more water. Arrange salad on a large platter or on individual plates and top with dressing, bean sprouts, coriander and peanuts, or serve ...
From herbies.com.au


GADO (SPICY INDONESIAN PEANUT SALAD) - RECIPE - COOKS.COM
2012-06-22 Arrange any or all of the above vegetables on top, like spokes on a wheel. Arrange boiled egg slices around the edge. For added protein, cut tofu into cubes, season with plenty of onion salt; saute and chill. Scatter them over the entire salad. Top with peanut sauce (following) and garnish with whole peanuts, canned fried onion rings and -or a little sauteed onion. Serve …
From cooks.com


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