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 (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!
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: INDONESIAN SALAD
Make and share this Gado Gado: Indonesian Salad recipe from Food.com.
Provided by Carol H
Categories Indonesian
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring the water to a boil; add salt, cabbage, bean sprouts, and green beans.
- Boil vegetables for 5 minutes; drain.
- Boil potatoes in a separate pot until tender then peel them.
- Cut potatoes, eggs and cucumber into slices.
- Heat peanut sauce on low heat.
- Arrange the green vegetables on a very large platter.
- Cover them with the sliced potatoes, eggs and cucumbers.
- Pour the peanut sauce over the entire platter and serve.
- Serving Ideas : Serve with white rice and a meat dish.
- NOTES : The peanut sauce may be made by hand or bought.
- We put the Gado Gado in a large casserole dish.
Nutrition Facts : Calories 139.6, Fat 2.7, SaturatedFat 0.9, Cholesterol 93, Sodium 452.4, Carbohydrate 23.3, Fiber 5.3, Sugar 6.7, Protein 8.1
More about "gado gado indonesian salad recipes"
GADO GADO - TRADITIONAL AND AUTHENTIC INDONESIAN RECIPE …
From 196flavors.com
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.
INDONESIAN GADO GADO SALAD WITH PEANUT SAUCE
From wandercooks.com
GADO-GADO - INDONESIAN SALAD WITH PEANUT SAUCE RECIPE
From dailycookingquest.com
HOW TO MAKE THE PERFECT GADO-GADO, INDONESIA’S SUPER …
From theguardian.com
INDONESIAN SALAD (GADO GADO) RECIPE | MYRECIPES
From myrecipes.com
INDONESIAN SALAD (GADO GADO) RECIPE -SUNSET MAGAZINE
From sunset.com
GADO-GADO (INDONESIAN SALAD) RECIPE BY MAANGCHI
From maangchi.com
GADO GADO | INDONESIAN RECIPES | SBS FOOD
From sbs.com.au
INDONESIAN VEGETABLE SALAD WITH PEANUT DRESSING (GADO-GADO)
From saveur.com
GADO GADO | MY INDONESIAN SALAD RECIPE - COCONUT AND SPICE
From coconutandspice.com
GORGEOUS GADO GADO | COMFORT FOOD | JAMIE OLIVER
From jamieoliver.com
GADO GADO INDONESIAN SALAD - PIQUANT POST
From piquantpost.com
GADO GADO SALAD RECIPE - BBC FOOD
From bbc.co.uk
SWEET AND SOUR SALAD, INDONESIAN STYLE: THOMASINA MIERS’ GADO …
From theguardian.com
FIND A RECIPE FOR ROSEMARY VINAIGRETTE ON TRIVET RECIPES: A RECIPE ...
From trivet.recipes
EASY INDONESIAN SALAD (GADO GADO) WITH PEANUT SAUCE RECIPE
From scmp.com
INDONESIAN GADO-GADO SALAD - LAZY CAT KITCHEN
From lazycatkitchen.com
GADO GADO INDONESIAN VEGETABLE SALAD RECIPE - BBC FOOD
From bbc.co.uk
GADO-GADO OR INDONESIAN SALAD RECIPE - YOUTUBE
From youtube.com
HOW TO MAKE GADO GADO PROCEDURE TEXT - AKUN SLOT DEMO DEPOSIT
From cherylstyle.com
GADO GADO (INDONESIAN SALAD WITH PEANUT SAUCE) - GYPSYPLATE
From gypsyplate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love