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
K.D. LANG'S INDONESIAN SALAD WITH SPICY PEANUT DRESSING
Make and share this K.D. Lang's Indonesian Salad With Spicy Peanut Dressing recipe from Food.com.
Provided by Mirj2338
Categories Potato
Time 15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil and salt in a medium frying pan over medium heat.
- Add the tofu in small batches and saute until lightly browned on both sides, about 5 minutes.
- Remove with a slotted spoon and drain on a paper towel.
- Arrange the tofu, potatoes, spinach, and cabbage on six separate plates.
- Prepare the dressing by placing all of the dressing ingredients in a blender and blending until smooth.
- If the dressing seems too thick, add another teaspoonful of water.
- Top the tofu and vegetables with the bean sprouts and dressing, and serve immediately.
Nutrition Facts : Calories 269.9, Fat 15, SaturatedFat 2.3, Sodium 416.2, Carbohydrate 25.7, Fiber 6.1, Sugar 8.9, Protein 13.6
INDONESIAN SALAD WITH PEANUT DRESSING
From my Indonesian friend... she says you can use any vegetables that you have. What makes it special are the eggs and the dressing.
Provided by SolightlyUK
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook the potatoes in a saucepan of boiling water for 15-20 minutes until tender. Remove with a slotted spoon and thickly slice into a large bowl. Keep the saucepan of water boiling.
- Add the carrot, French beans and cauliflower to the water, return to the boil and cook for 2 minutes or just until tender. Drain and refresh under cold running water, then drain well. Add to the potatoes with the cucumber and bean sprouts.
- To make the dressing, gently heat the sesame oil in a small saucepan. Add the garlic and cilli and cook for a few secnds, then remove from the heat. Stir in the peanut butter. Stir in the stock a little at a time. Add the remaining ingredients and mis together to make a thick creamy dressing.
- Divid the vegetables between 4 plates and arrange the eggs on top. Drizzle the dressing over the salad and serve immediately.
Nutrition Facts : Calories 509.3, Fat 28.8, SaturatedFat 5, Cholesterol 139.6, Sodium 430.2, Carbohydrate 47.1, Fiber 13.9, Sugar 10.2, Protein 21.9
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
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INDONESIAN VEGETABLE SALAD WITH PEANUT DRESSING RECIPE
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4/5 (4)Total Time 1 hr 8 minsServings 4Calories 449 per serving
- To prepare salad, place eggs in a large saucepan; cover with water. Bring to a rolling boil; cover, remove from heat, and let stand 12 minutes. Remove eggs from pan with a slotted spoon; rinse with cold water. Peel eggs; cut in half.
- Return water to a boil. Add carrot, and cook for 1 minute. Remove carrot with a slotted spoon; drain and rinse with cold water. Drain and place in a bowl. Add the green beans to boiling water, and cook for 4 minutes or until crisp-tender. Remove green beans with a slotted spoon; drain and rinse with cold water. Drain and place in a separate bowl. Arrange 2 egg halves, about 1/3 cup carrot, 1/3 cup green beans, 1/3 cup bean sprouts, 1/4 cup red bell pepper, and 1/2 cup cucumber on each of 4 plates.
- To prepare tofu, cut lengthwise into 4 (1/2-inch-thick) slices. Place the tofu slices on several layers of paper towels. Cover tofu with additional paper towels; let stand 5 minutes. Cut each tofu slice crosswise into 1/2-inch-thick strips. Combine cornstarch, curry powder, and 1/4 teaspoon salt; gently toss with tofu to coat.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add tofu to pan; cook for 10 minutes or until crisp and browned, turning to brown on all sides. Divide tofu evenly among plates.
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