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.
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 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
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 (BLANCHED VEGETABLES WITH PEANUT SAUCE)
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 13
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
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)
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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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
From rasamalaysia.com
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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