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- TRAIL FOOD STYLE!
Are you looking for a great, filling dinner recipe for a camping trip or home? This recipe can be made in many ways with basic ingredients. Trail tried and true! Adjust this recipe and make it to your liking!
Provided by H-grrl
Categories Pasta Shells
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Boil water.
- Add Noodles with a pinch of salt.
- In a frying pan, lightly saute chopped onions, garlic and hot Chile pepper. Set aside.
- In that same frying pan, heat up slowly (as not to burn) the peanut butter till melted. Add soy sauce, rice vinegar, and Sriracha. Stir till well mixed. Set aside.
- Once the macaroni is back up to a boil, add potato, celery, carrots, and T.V.P. Stir.
- When the noodles are al dente (firm to the bite), drain. Don't forget to save that pasta water for some great hot chocolate later! Plus, on trail those starches are good for keeping you warm at night.
- Place noodle/veggie mix back on the heat, add peanut sauce and onions. Stir very well. Melt some butter in there too for good source of fat energy on the trail.
- Optional- add the grated ginger and chopped cilantro. Keep the bottle of Sriracha next to you to add more heat as needed. Season with salt and pepper to taste. SERVE HOT!
Nutrition Facts : Calories 901.6, Fat 46.5, SaturatedFat 11.4, Cholesterol 15.3, Sodium 1734.9, Carbohydrate 96.7, Fiber 10.5, Sugar 11.8, Protein 31.8
MRS. VAN HALEN'S GADO GADO
Provided by Valerie Bertinelli
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the peanut sauce: Heat the peanut oil in a small saute pan over medium-low heat until hot. Add the onion and jalapeno and cook until softened and fragrant, about 5 minutes. Add the garlic and ginger and cook for 20 seconds. Then add the coconut milk, peanut butter and curry paste. Increase the heat to medium and whisk until the mixture comes together, 2 to 3 minutes. Turn off the heat and whisk in the lime juice, soy sauce and fish sauce. If the sauce separates before you are ready to serve, whisk it until it emulsifies and use immediately.
- For the vegetables: Prepare a large bowl of ice water and set aside. In a large pasta pot fitted with a colander insert, bring water to a boil over medium-high heat. Add 3 tablespoons salt, then add the carrots. Cook for 1 minute, then add the cauliflower. Cook for 1 minute, then add the green beans and broccoli and continue to cook, 2 minutes. Remove the colander from the pot and drain of excess water. Carefully pour the vegetables into the ice water so that they're submerged. Line a sheet tray with paper towels. When the vegetables are cold to the touch, remove them to the paper towels. Dry the vegetables and then put them into a large, shallow serving bowl or on a platter.
- Serve the blanched vegetables with the peanut sauce for dipping.
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
GADO-GADO (INDONESIAN VEGGIE SALAD IN A SPICY PEANUT DRESSING
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
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 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
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.
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GADO GADO - TRADITIONAL AND AUTHENTIC INDONESIAN RECIPE …
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4.5/5 (2)Category SaladAuthor Mike BenayounTotal Time 35 mins
- First, prepare the sauce by frying the peanuts in a hot pan with a tablespoon of vegetable oil (skip this step if they are roasted). Stir frequently for a few minutes until they get lightly brown.
- Mix the peanuts, garlic and chili with a mortar and pestle or in a blender to obtain a homogeneous paste.
- In a saucepan, combine the processed mixture with the tamarind extract, lime juice and water (about ¼ cup/60 ml). Continue simmering to reach the desired consistency for about 5 minutes. Remove from the heat.
- Cut tofu in 1-inch (2,5 cm)cubes. Fry the tofu in a pan with hot vegetable oil to lightly brown them on all the sides.
GADO-GADO - RASA MALAYSIA
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4.5/5 (4)Total Time 30 minsCategory Indonesian RecipesCalories 602 per serving
- Process garlic, peanuts/peanut butter, a half part of coconut milk, red chilies, terasi, coconut sugar in a food processor or blender.
- In a sauce pot, combine processed mixture with the rest of coconut milk, stir and turn on the stove at low-medium heat. Stir occasionally.
- Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Add rice flour mixture. Keep stirring until bubbling about 5 minutes. Remove from the heat.
- Combine all ingredients and process in a food processor/blender or you can grind them with mortar and pestle.
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