Gado Gado With Sambal Kacang 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 WITH SAMBAL KACANG (SPICY PEANUT SAUCE)

Steps:

• For the Gado Gado:.
• Place the tofu in a shallow bowl and put a small plate directly on top of the tofu. Put something heavy, like a can of soup on the plate and leave for 20 minutes. Drain away excess water and chop the tofu into cubes. Return cubes to the bowl and toss with the soy sauce, leaving to marinade for 20 minutes, turning occasionally.
• Heat 1 tbsp oil in a frying pan over medium-high heat. Add the sliced onions and sauté for 5 minutes. Reduce heat to low and continue to cook, stirring occasionally for another 20 minute.
• Heat 1 tbsp oil in another frying pan over medium-high heat. Pan-fry the marinaded tofu for 2-3 minutes each side until golden. Set aside and keep warm.
• Bring large pan of salted water to a gentle boil. Add the carrots and cook for 2 minutes. Add the cauliflower and cook 2 minutes more. Add the broccoli and cook further 2 minutes. Add the snow peas for 1 minute, then drain all the vegetables in a colander.
• For the Sambal Kacang:.
• Heat the oil in a saucepan over medium heat. Add the shallots and garlic, then sauté until soft. Add the spices and stir until fragrant, cooking approx 1 minute. Add the remaining ingredients and stir well, it should be quite thick, over medium heat. Remove from the heat until ready to serve.
• You may need to add a little bit of water if too thick or when re-heating.
• To serve, heat the Sambal Kacang until hot (add water if too thick). Divide the vegetables amongst the tofu and spoon sauce over the top. Garnish with pea shoots, sprouts and/or hard-boiled eggs.

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!

SAUS KACANG (INDONESIAN PEANUT SAUCE)

Steps:

• Pour the oil into a large wok or and set over medium heat until shimmering hot. Add the peanuts and stir and cook until golden brown, 4 to 6 minutes. Toss them continuously so they cook evenly without burning.
• Scoop up the peanuts with a slotted spoon and transfer to a paper-towel lined plate to cool. Remove any burnt peanuts, they will taste bitter.
• When the peanuts are cool enough to handle, grind them in a small food processor or pulverize them with a mortar and pestle until they have the texture of coarse sand.
• Mix the water together with the lime leaves, tamarind, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat, then adjust the heat until it is bubbling gently. Simmer for about 5 minutes, breaking up the tamarind pulp.
• Remove the lime leaves and any chunks of tamarind pulp with a slotted spoon. Add the ground peanuts and bring to a boil over medium-high heat. Adjust the heat and simmer gently until thick and creamy like gravy, 8 to 10 minutes, stirring often so the sauce doesn't stick to the bottom of the pot.
• Remove from the heat and stir in the sambal oelek and Thai chilies (if using). Taste and adjust the seasonings as needed, making sure the acidity of the tamarind or lime sings through.
• Serve the peanut sauce with vegetables or as a dipping sauce for grilled kebabs.

GADO-GADO

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.