Gado Gado Recipes

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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.

GADO GADO SALAD



Gado Gado salad image

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

1 tbsp vegetable oil
200g firm tofu, chopped into small chunks
250g cooked potatoes (leftover roast potatoes work well), chopped into chunks
3 eggs
100g green beans, halved lengthways
250g Chinese cabbage, finely shredded
½ cucumber (or 1 baby cucumber), thinly sliced
100g beansprouts
1 carrot, shredded
handful coriander, leaves picked and roughly chopped
handful prawn crackers
4 tbsp crispy onions
50g peanut butter
3 tbsp kecap manis (or 2 1/2 tbsp soy sauce and 1/2 tbsp honey)
2 tsp shrimp paste or dried crayfish
1 tbsp fish sauce
1 tbsp soft dark brown sugar
1 garlic clove, crushed
2 fat red chillies (I like Scotch bonnets - use only 1 if you don't like it too spicy), finely chopped
150ml coconut milk
juice 1 lime

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 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

MRS. VAN HALEN'S GADO GADO



Mrs. Van Halen's Gado Gado image

Provided by Valerie Bertinelli

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 19

1 1/2 tablespoons peanut oil
1/4 cup finely chopped yellow onion
1/2 jalapeno pepper, ribs and seeds removed, finely chopped
1/2 jalapeno pepper, ribs and seeds removed, finely chopped
4 cloves garlic, minced
1 1/2 tablespoons grated fresh ginger
1 cup coconut milk (shake the can well before using)
3/4 cup creamy peanut butter
2 tablespoons store-bought Thai red curry paste
6 tablespoons freshly squeezed lime juice
2 tablespoons low-sodium soy sauce
1 teaspoon fish sauce
Kosher salt
2 cups heirloom carrots (orange, purple and yellow), cut into 2-inch sticks (from 6 baby carrots or 2 large of each)
2 cups heirloom carrots (orange, purple and yellow), cut into 2-inch sticks (from 6 baby carrots or 2 large of each)
3 cups cauliflower florets (white, green and orange)
3 cups cauliflower florets (white, green and orange)
10 ounces green beans, trimmed (about 2 cups)
3 cups broccoli florets

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 (BLANCHED VEGETABLES WITH PEANUT SAUCE)



Gado Gado (Blanched Vegetables with Peanut Sauce) image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 13

1/4 medium cabbage, shredded
1/2 pound green beans, tipped and tailed
4 medium carrots, sliced
1/4 head cauliflower, divided into florets
1/4 head of broccoli, divided into florets
Peanut sauce (recipe above)
1 bunch arugula washed, stems removed
2 hard boiled eggs quartered
1 yukon gold potato, boiled, peeled and sliced
2 kirby cucumbers, washed, sliced thin
1/4 pound radish sprouts
Crispy shallots, recipe above
Rice crackers as an accompaniment

Steps:

  • Bring a pot of salted water to a boil and blanch, separately, cabbage, green beans, carrots, cauliflower and broccoli. Drain separately as well. Heat peanut sauce in a small saucepan, adding water if it is too thick, adjust seasoning. Arrange arugula leaves, potato, cucumbers evenly on a platter. Arrange blanched vegetables on top. Top with hard boiled eggs and radish sprouts. Pour hot peanut sauce over top. Garnish with crispy shallots. Serve with rice crackers.

GADO GADO



GADO GADO image

Categories     Salad     Vegetable     Steam     High Fiber     Wheat/Gluten-Free

Yield 4

Number Of Ingredients 29

fresh spinach
yellow rice (white or brown rice with 1/2 tsp of tumeric)
assortment of veggies such as:
broccoli steamed
fresh green beans steamed
red and green cabbage finely shredded
thin slices of carrot lightly steamed or raw
mung bean sprouts
soft tofu cubed
hard boiled eggs sliced or chopped
dressing:
1 c. creamy peanut butter
1 heaping tbs grated ginger
1 heaping tbs minced garlic
3 tbs brown sugar
1 1/2 c hot water
4 tbs cider vinegar
2 tbs soy sauce
1 tsp salt
crushed red pepper to taste
final toppings:
3 tbs peanut or canola oil
2 tbs thinly sliced ginger
1 c finely minced onion
12 med cloves garlic, peeled and thinly sliced
optional:
shredded, unsweetened coconut, lightly toasted
crushed red pepper
slices of: lemons, limes, oranges, apples, pineapple

Steps:

  • you can vary the veggies and their amts. Also they can be cooked or raw - or some of each. arrange everything on a platter or on individual plates 1) bed of fresh spinach on bottom 2) yellow rice on the spinach 3) an assortment of veg. on the rice 4) tofu and hard boiled eggs on the veg. dressing: 1) put everything in a blender and puree until smooth. if it's too thick, add a little extra water 2) serve at any temperature, drizzled over gado gado. final toppings: 1) Heat 1 tbs oil in small skillet. Add ginger, and saute over med heat for a minute or so, then transfer to a small bowl 2) repeat with onion and garlic sauteing each seperately in 1 tbs oile for 8-10 mins (onion); 20 seconds (garlic) place each in a small bowl. 3) Place some or all of these toppings on the table with the gado gado, so each person can liberally garnish his or her own portion

GADO GADO (MIXED VEGETABLE SALAD WITH INDONESIAN PEANUT SAUCE)



Gado Gado (Mixed Vegetable Salad With Indonesian Peanut Sauce) image

This delicious Indonesian salad recipe can be eaten as a first course or a main. Most of the prep work involves cutting and blanching the vegetables.

Provided by Patricia Tanumihardja

Categories     Lunch     Salad     Tofu     Vegetarian     Peanut     Summer     Dinner

Yield 4-6 servings

Number Of Ingredients 11

8 oz (225 g) yellow potatoes
3 cups (300 g) shredded green cabbage
3 cups (90 g) baby spinach
2 cups (200 g) bean sprouts
5 oz (300 g) green beans, cut into 2-in (5-cm) lengths
1 small seedless cucumber cut into half-moons
2 large hard-boiled eggs, sliced into wedges
8 oz (225 g) tempeh, store-bought tofu puffs, or baked tofu, cut into 2-in cubes
1 cup (250 ml) Saus Kacang (Indonesian Peanut Sauce)
Vegetable chips or straws, for garnish
Fried shallots, for garnish

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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From food52.com


GADO GADO: A SUMMERY INDONESIAN DISH SO GOOD THEY NAMED IT …
1 day ago Of course, there really is no substitute for going to Italy and tasting the real deal, seeing pasta being hand-made and smelling a slow-cooked beef ragù simmering for hours. I pored over multiple ...
From irishtimes.com


GADO GADO RECIPE | MYRECIPES
Ingredient Checklist. 2 pounds boiling potatoes (about 6), peeled and cut into 1-inch chunks ; 1 pound green beans ; 8 carrots, cut diagonally into 1-inch chunks
From myrecipes.com


BALINESE GADO GADO RECIPE - MIX VEGETABLES IN PEANUT SAUCE
2018-02-12 Heat a frying pan with oil and lightly fry the tofu, then drain on absorbancy paper. In a large serving bowl mix the peanut sauce, bean sprouts, 1/2 the asparagus, tofu and steamed beans gently. Arrange the Gado Gado on a plate. Serve with remaining asparagus and top with deep fried shallots and lime wedges.
From thermo.kitchen


GADO GADO - RECIPE | SPICE TREKKERS
1. Chop the tempeh into small cubes. Fry in hot oil until golden. 2. Place the cooked potatoes and blanched vegetables on a large plate and pour half the sauce on top. 3. Garnish with the fried tempeh, eggs, tomatoes, cucumber, celery leaves and half the fried onions. 4.
From spicetrekkers.com


MY FATHER’S GADO-GADO RECIPE IS THE KEY TO MY INDONESIAN HERITAGE
2019-10-10 What makes gado-gado such a pleasure to prepare is that the recipe is incredibly customizable. Though the final flavor will taste essentially the same, you can adjust it throughout the process to satisfy your palate. For instance, our family prefers extra spicy food, hence the four chilis. If you’re not quite as accustomed to fiery flavors ...
From tenderly.medium.com


GADO GADO RECIPE: AUTHENTIC AND EASY TO MAKE - LOKATASTE.COM
First off begin with preparing the Gado-gado sauce. In a food processor, add garlic, peanuts, 500 ml of coconut milk, red chillies, terasi, and sugar. Blend it until it has a smooth appearance. In a saucepot, transfer the processed mixture in, and add the remaining 500 ml of coconut milk into the mix. Over low-medium heat, stir the mixture ...
From lokataste.com


GADO-GADO SPAGHETTI: A CLASSIC NOLS RECIPE
2016-08-05 Cook the pasta or ramen in boiling water and 1 teaspoon of oil. When done, drain and set aside, reserving 3/4 cup of water from cooking. Heat the remaining oil in your frying pan, then add the sunflower seeds and rehydrated onions. Cook over medium heat for two minutes. Next, add the broth, brown sugar, garlic, and other desired spices, and add ...
From blog.nols.edu


GADO GADO | INDONESIAN RECIPES | SBS FOOD
1. For the peanut sauce, place 250 ml (1 cup) water in a saucepan and bring to a simmer. Add the palm sugar and heat until the sugar dissolves. Whisk in the peanut butter until well combined ...
From sbs.com.au


INDONESIAN GADO GADO RECIPE – HEALTHY AND EASY TO MAKE
Instructions. Cut 300 gr tempeh and 300 gr tofu into a small pieces then put in medium bowl, add 1 tsp black pepper, 1/2tsp salt, 1 tsp curry powder, 1 tsp ground paprika, 1 tsp garlic powder, give good mix. Then, place in a baking sheet with parchment paper and put in the oven until cooked for about 25-27 minutes in 180 degrees Celsius or ...
From ruthgeorgiev.com


REVIEWS - GADO GADO
Make peanut gravy. In a sauce pan, sauté the chopped garlic and chilli boh in some oil. Add the rest of the ingredients like the chunky peanut butter, lemon juice and honey, then let it simmer gently. Add water (if necessary) to achieve the desired consistency. Season to taste.
From asianfoodnetwork.com


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