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.
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Yousaf Jhandeer
[email protected]This gado-gado is a delicious and healthy dish that's perfect for any occasion.
rajaahtasham
[email protected]I love the versatility of this gado-gado recipe. You can add or remove vegetables depending on what you have on hand.
Maxx Harris
[email protected]This gado-gado is a great make-ahead meal. Simply prepare the vegetables and sauce ahead of time, and then assemble the dish when you're ready to eat.
Anthony Dettmer
[email protected]I made this gado-gado for a party and it was a huge hit! Everyone loved the creamy peanut sauce and the fresh vegetables.
Doreen Seakgwa
[email protected]This gado-gado is a great way to use up leftover vegetables.
Khanzada Zada
[email protected]I've never had gado-gado before, but I'm definitely a fan now. This recipe is easy to follow and the dish is full of flavor.
Namono Jamirah
[email protected]This gado-gado is a delicious and healthy dish that's perfect for a summer meal.
Samsung galaxy
[email protected]I'm not a big fan of peanut sauce, but I really enjoyed this gado-gado. The sauce was light and flavorful, and the vegetables were perfectly cooked.
md sadikul islam
[email protected]This gado-gado is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
Muhammad Giie
[email protected]I love the fresh, vibrant flavors in this gado-gado. The peanut sauce is perfectly balanced, and the vegetables are cooked to perfection.
Mpho Johannes
[email protected]This was my first time making gado-gado, and it turned out great! The instructions were easy to follow, and the dish was full of flavor.
Raju Bhaii1234
[email protected]I've made this gado-gado recipe a few times now, and it's always a hit with my family and friends. The sauce is so delicious, and I love the combination of vegetables.
Tahmina Islam
[email protected]This gado-gado recipe is a winner! The peanut sauce was creamy and flavorful, and the vegetables were cooked perfectly. I especially loved the addition of the tofu and tempeh, which added a nice protein boost.