Gado Gado Salad Indonesian Salad With Spicy Peanut Sauce Recipes

GADO GADO (INDONESIAN SALAD WITH PEANUT SAUCE)

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.

GADO-GADO - INDONESIAN SALAD WITH PEANUT SAUCE

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 RECIPE (INDONESIAN SALAD WITH PEANUT SAUCE)

Steps:

• Place your pulp in the first bowl and pour the hot water over it. Leave to soak for 10 minutes, mashing with a fork halfway through, to loosen the pulp.
• At the end of 10 minutes, mash it up well with your fingers. Strain the tamarind mix through a large mesh sieve or strainer, pushing down on the pulp in the strainer. You don't want a fine mesh, as you won't get the essence of the tamarind juice which will be too big to go through. Set aside until needed.
• Place the raw or blanched peanuts in a small frying pan over medium heat and toast for 5 minutes. Turn the heat down to medium-low after 2 minutes, so the peanuts don't brown too quickly and burn.Keep tossing and flipping the peanuts until they are a light brown colour and giving off a sweet and nutty aroma.
• When done, tip the nuts onto a large, flat plate and leave to cool for for at least 15 minutes while you get the other ingredients going.
• Place the toasted peanuts in a chopper and pulse to a fine state. Set aside for adding to the sauce.
• Halve the onion, and roughly chop the chillies.
• Add the onion, garlic, chillies and dried shrimp to a food chopper and chop to a fine state. You could also use a pestle and mortar for this.
• Heat the oil in a mdium saucepan over medium heat.
• Fry the ground ingredients for 2 minutes.
• Tip in the peanuts and tamarind juice. Stir, then pour in the water and give it a stir to mix well. Bring to a simmer.
• Add the coconut milk, palm sugar, kaffir lime leaves, sweet soy sauce and salt. Give it a good stir and bring back to a simmer. Lower the heat down and simmer for 5 minutes.I like the sauce to be fairly thick, so that it will stick to whatever you dip into it. If you want to drizzle it, just add a little more water to make it slightly runnier.
• Take it off the heat and stir in the lime juice. Check seasoning, and add a little more salt if you need it. The sauce is meant to be strong in flavour, like any salad dressing, as it's meant to be eaten with unseasoned vegetables.Leave the sauce until you are ready to serve.It can be made up to 2 days ahead and stored in the fridge, covered.The sauce is served at room temperature, but you can have it hot, if you prefer.
• Eggs - boil the eggs, cool and peel them. Then halve or quarter them.
• Potatoes - scrub clean, then cut into bite-sized cubes. Boil them for about 7 minutes until a knife glides through easily. This will depend on the size of your cubes. Drain and set aside.
• Tempeh and Tofu - cut into bite-sized cubes and fry separately in a frying pan until crisp and lightly browned, about 3 minutes for each. Drain onto kitchen paper lined plates and set aside.
• Spinach - you can quickly blanch this in a pot of simmering water, or do like I do and use the microwave oven. Give them about 60 seconds, tossing halfway, so they cook uniformly.
• Green beans & Beansprouts - I prefer to leave these raw but you can blanch them in a pot of simmering water.
• Cucumber - cut these into sticks or chop them up roughly into bite-sized pieces like when served with satay.
• Cabbage - shred them or cut them into bite-sized pieces. Leave them raw or blanch them, if you like.
• Tomatoes - halve or quarter, depending on size of the tomatoes you are using. I tend to leave cherry tomatoes whole.
• Salad Leaves - leave them whole or cut them, it's matter of preference.

GADO GADO SALAD | INDONESIAN SALAD WITH SPICY PEANUT SAUCE

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 (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!

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!