Make and share this Mixed Vegetable Salad with Peanut Sauce (Gado-Gado) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- (a variety of the following): cabbage, in 1-inch squares; bean sprouts; carrots, sliced or julienned; green beans, in 2-inch pieces; potatoes or sweet potatoes in large dice; sliced cucumbers; watercress sprigs; tomato wedges.
- This is from a new cookbook I just got.
- Haven't tried this recipe yet, but it looks dead on.
- This is a rather free-form salad of lightly cooked vegetables; the exact contents depend on what is available.
- What makes it gado-gado is the dressing, a creamy peanut sauce.
- Remove tofu from package and drain.
- Place on a plate lined with cloth or paper towels, top with another layer of towel and an inverted plate, and place a weight of a pound or more on top.
- Let stand for 30 minutes, unwrap, and discard liquid.
- Cut tofu into bite-sized squares or triangles and sprinkle with kecap manis.
- Fry in 350F oil until golden brown and puffy; transfer to paper towels to drain.
- Reserve oil to cook peanuts.
- One at a time, blanch vegetables in lightly salted water, rinsing them in cold water to stop cooking as soon as they reach the desired degree of doneness.
- Cabbage and bean sprouts require only a few seconds; carrots, green beans, and potatoes may take several minutes depending on size and tenderness.
- Do not blanch cucumbers, watercress, and tomatoes.
- use them raw.
- Place Gado-Gado Sauce in a small bowl in the center of a large platter.
- Arrange vegetables on platter around sauce.
- Garnish with wedges or slices of hard-cooked egg and fried onion flakes.
- To serve, spoon some sauce onto each plate and dip vegetables into sauce.
- Serves 4 to 6 with other dishes.
- --------------GADO-GADOSAUCE----------------.
- To prepare sauce in a mortar: Pound garlic, shallot, galangal, shrimp paste, and chile to a paste.
- To prepare sauce in a blender: Chop together in a 1-cup jar.
- In a wok or deep skillet, heat oil over medium-high heat until a peanut sizzles on contact.
- Fry peanuts until lightly browned; transfer to paper towels to drain.
- When peanuts have cooled, grind in a mortar or food processor to a coarse, grainy paste, adding a little oil if necessary to facilitate blending.
- (May be made up to a week ahead and stored covered in refrigerator.) Remove all but 2 tablespoons oil from pan and reserve for another use.
- Return pan to medium-low heat and add pounded mixture.
- Cook until quite fragrant, but do not burn.
- Add peanuts, sugar, and coconut milk and bring to a boil, stirring.
- Simmer until thick and season to taste with salt and lime juice.
- Allow to coot to room temperature before serving.
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
Dorisha Walker
walker89@yahoo.comThis salad is not worth the effort. It's not very flavorful and it's a lot of work to make.
Gyanu Stha
gyanustha44@aol.comThe peanut sauce is too thick. I had to add some water to thin it out.
Ernesto Burgos
ernesto_burgos0@aol.comThis salad is a bit bland. I think it needs more seasoning.
Bd Abdul
abdul-b46@aol.comI've made this salad several times and it's always a hit. It's a great recipe to have on hand for busy weeknights.
Mouataz benjalloune
benjalloune_mouataz@hotmail.co.ukThis salad is a great way to get your kids to eat their vegetables. My kids love the peanut sauce.
Jason Hammond
j-h@yahoo.comThis salad is perfect for a summer cookout or potluck. It's also a great way to use up leftover vegetables.
jahin hasan muhin
j-muhin@gmail.comI'm not a huge fan of peanut sauce, but this recipe changed my mind. It's so flavorful and well-balanced.
Cathrine Thobela
cathrine-thobela82@hotmail.comThis salad is a bit time-consuming to make, but it's definitely worth the effort. The peanut sauce is especially delicious.
doon sab
d-s@yahoo.comI love the combination of flavors in this salad. The peanut sauce is sweet, savory, and slightly spicy, and it goes so well with the fresh vegetables.
Zaila Fatima
z_f35@hotmail.comThis salad is a great way to get your daily dose of vegetables. It's also very filling and satisfying.
Nathalia Acevedo
n.acevedo@yahoo.comThe peanut sauce is amazing! It's so creamy and flavorful, and it pairs perfectly with the fresh vegetables.
Dana Bigsnake
bd38@hotmail.comThis gado-gado recipe is a winner! The peanut sauce is delicious and flavorful, and the vegetables are cooked perfectly. I especially love the addition of the tofu and tempeh, which add a nice protein boost. I'll definitely be making this salad again