GADO-GADO - INDONESIAN SALAD WITH PEANUT SAUCE
Indonesian salad served with a super awesome peanut sauce with a tang of tamarind, sweetness of palm sugar, the umami of shrimp paste, and a kick of chili.
Provided by Anita Jacobson
Categories One Dish Meal Salad Sauce Vegetarian
Time 1h30m
Number Of Ingredients 24
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.
INDONESIAN SALAD WITH PEANUT SAUCE
this menu maked from several vegetables, like cucumber,lettuce, cabbage, tahu(indonesian tofu) etc. This recipe is original from Indonesia. This menu rich of fiber, and suitable for diet, and...for vegetarian...no problem!
Provided by dyd6673
Categories Salad Dressings
Time 45m
Yield 5-6 plates, 5-6 serving(s)
Number Of Ingredients 13
Steps:
- Mixed and delicated fried peanut, garlic, red onion, then boiled with lump sugar, bay leaf and coconut milk,cooked until coagulate.
- Serving: stack vegetables, and than put the peanut sauce in top vegetables.
Nutrition Facts : Calories 493.2, Fat 37.6, SaturatedFat 13.4, Sodium 40.6, Carbohydrate 29.3, Fiber 5.3, Sugar 17.8, Protein 18.7
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 RECIPE (INDONESIAN SALAD WITH PEANUT SAUCE)
Gado-gado recipe, an easy mixed salad from Indonesia, made up of cooked and raw items, served with a delicious peanut sauce, like satay.
Provided by Azlin Bloor
Categories Main Course Salad
Number Of Ingredients 27
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.
Nutrition Facts : Calories 545 kcal, Carbohydrate 37 g, Protein 26 g, Fat 36 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 109 mg, Sodium 372 mg, Fiber 8 g, Sugar 10 g, UnsaturatedFat 20 g, ServingSize 1 serving
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!
INDONESIAN VEGETABLE SALAD WITH PEANUT SAUCE (GADO-GADO)
Submitted by Hafni Yunianto The vegetables in the recipe are the most commonly used. But you can use whatever veggies you prefer: lettuce, spinach, cauliflower - anything really.
Provided by Ex-Pat Mama
Categories Indonesian
Time 40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the dressing: In a blender or food processor, blend the first 6 ingredients (garlic to roasted peanuts) until smooth. Add the water and coconut milk, blend again until smooth. Bring to a boil, lower heat and simmer 10 minutes. Allow to cool before using.
- Prepare the salad: Combine all the remaining ingredients (cucumber to eggs) in a large bowl. Pour the dressing over and serve.
- If you like, the salad ingredients can be set out separately rather than mixed altogether. The dressing can be served in individual bowls rather than poured over all.
Nutrition Facts : Calories 309.4, Fat 20.1, SaturatedFat 7.2, Cholesterol 74.4, Sodium 502.3, Carbohydrate 25.1, Fiber 4.8, Sugar 8.1, Protein 12.1
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