Gado Gado Recipe Indonesian Salad With Peanut Sauce
GADO-GADO - INDONESIAN SALAD WITH PEANUT SAUCE
Indonesian salad served with a super awesome peanut sauce with a tang of tamarind, sweetness of palm sugar, the umami of shrimp paste, and a kick of chili.
Provided by Anita Jacobson
Categories One Dish Meal Salad Sauce Vegetarian
Time 1h30m
Number Of Ingredients 24
Steps:
- Using a food processor, grind peanuts, garlic, palm sugar, chilies, terasi/belacan/shrimp paste, and salt. Try to stop when the peanuts still have some chunks and not completely turned into a smooth paste.
- Transfer the peanut mixture into a mixing bowl, add tamarind juice, lime juice, and sweet soy sauce.
- Then add enough hot water to the mixture while stirring to get the consistency of the peanut sauce that you like.
- Arrange all gado-gado ingredients in a plate/bowl, the carbs, the protein, and the vegetables. Garnish with fried shallots and crackers. Serve the peanut sauce in a separate bowl.
- Just prior to eating the salad, pour the peanut sauce and mix well.
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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