MRS. VAN HALEN'S GADO GADO
Provided by Valerie Bertinelli
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the peanut sauce: Heat the peanut oil in a small saute pan over medium-low heat until hot. Add the onion and jalapeno and cook until softened and fragrant, about 5 minutes. Add the garlic and ginger and cook for 20 seconds. Then add the coconut milk, peanut butter and curry paste. Increase the heat to medium and whisk until the mixture comes together, 2 to 3 minutes. Turn off the heat and whisk in the lime juice, soy sauce and fish sauce. If the sauce separates before you are ready to serve, whisk it until it emulsifies and use immediately.
- For the vegetables: Prepare a large bowl of ice water and set aside. In a large pasta pot fitted with a colander insert, bring water to a boil over medium-high heat. Add 3 tablespoons salt, then add the carrots. Cook for 1 minute, then add the cauliflower. Cook for 1 minute, then add the green beans and broccoli and continue to cook, 2 minutes. Remove the colander from the pot and drain of excess water. Carefully pour the vegetables into the ice water so that they're submerged. Line a sheet tray with paper towels. When the vegetables are cold to the touch, remove them to the paper towels. Dry the vegetables and then put them into a large, shallow serving bowl or on a platter.
- Serve the blanched vegetables with the peanut sauce for dipping.
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 (BLANCHED VEGETABLES WITH PEANUT SAUCE)
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil and blanch, separately, cabbage, green beans, carrots, cauliflower and broccoli. Drain separately as well. Heat peanut sauce in a small saucepan, adding water if it is too thick, adjust seasoning. Arrange arugula leaves, potato, cucumbers evenly on a platter. Arrange blanched vegetables on top. Top with hard boiled eggs and radish sprouts. Pour hot peanut sauce over top. Garnish with crispy shallots. Serve with rice crackers.
MIXED VEGETABLE SALAD WITH PEANUT SAUCE (GADO-GADO)
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.
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.
More about "gado gado blanched vegetables with peanut sauce recipes"
GADO GADO WITH SPICY PEANUT SAUCE (30 MINUTES!)
Web Jun 14, 2019 Simply whisk peanut butter, tamari, lime juice, maple syrup, and chili garlic sauce in a mixing bowl. Add water to thin …
From minimalistbaker.com
4.9/5 (15)Total Time 30 minsCategory EntreeCalories 496 per serving
From minimalistbaker.com
4.9/5 (15)Total Time 30 minsCategory EntreeCalories 496 per serving
- In a large saucepan, bring water and brown rice to a boil, then add a pinch of salt, swirl to combine, cover, and reduce heat to simmer. Cook for 20-30 minutes until water is absorbed and rice is tender and fully cooked. Drain off any excess liquid at the end if there is any. Set rice aside and cover to keep warm.
- In the meantime, preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper. Add sliced sweet potato and drizzle with avocado oil. Bake for 20-25 minutes. When ready, rounds should be tender and slightly golden brown. Set aside.
- While potato rounds and rice are cooking, steam your green beans in a steamer basket or in the microwave for 3-4 minutes. Alternatively, add to boiling hot water for 1 minute, then transfer to ice water to stop the cooking process (a.k.a. “shocking”). Drain and set aside.
- Prepare the peanut sauce by adding all ingredients except water to a small mixing bowl and whisking. Add hot water 1 tablespoon (15 ml) at a time until desired consistency is reached — it should be pourable.
GADO GADO RECIPE - BON APPéTIT | BON APPéTIT
Web Dec 3, 2015 Sliver a bunch of scallions, roughly chop some cilantro, crush a few handfuls of toasted peanuts, and quarter a couple of limes. (I also …
From bonappetit.com
Author Amiel StanekEstimated Reading Time 5 mins
From bonappetit.com
Author Amiel StanekEstimated Reading Time 5 mins
GADO GADO RECIPE (INDONESIAN VEGETABLE SALAD WITH …
Web Add the sprouts and boil them for 10 to 15 seconds. Remove the sprouts from the water with a slotted spoon and plunge them into the cold water. Drain and set aside. Repeat this process, one ingredient at a time, with …
From whats4eats.com
From whats4eats.com
GADO-GADO - INDONESIAN SALAD WITH PEANUT SAUCE …
Web Oct 26, 2013 boiled potatoes, also a carb hard-boiled eggs, the protein fried tofu and/or tempe cubes, another protein an assortment of lightly blanched and raw vegetables kerupuk udang (prawn crackers) and/or …
From dailycookingquest.com
From dailycookingquest.com
GADO GADO: STEAMED VEGGIE SALAD WITH PEANUT SAUCE
Web When I am short on time I make a simple and quick peanut sauce like this: I whisk together peanut butter, coconut milk, soy sauce, lime juice, a few drops of sriracha or other hot sauce and a pinch of salt. Now all there is …
From familicious.net
From familicious.net
BEST GADO GADO RECIPE - HOW TO MAKE GADO-GADO …
Web Dec 10, 2021 Test Kitchen Notes This wonderful gado-gado recipe has a lot of different components, from tofu to potatoes, broccoli, fried shallots, and a peanut sauce and spice paste, but each is very straightforward to …
From food52.com
From food52.com
GADO GADO ROLLS WITH PEANUT SAUCE - QUITE GOOD FOOD
Web Jun 25, 2018 It's a good idea to use a small, sharp knife to trim some (not all) of the thick stem part away, before quickly blanching the cabbage leaves in boiling water for 10-20 seconds, just enough to soften them, …
From quitegoodfood.co.nz
From quitegoodfood.co.nz
EASY INDONESIAN SALAD (GADO GADO) WITH PEANUT SAUCE RECIPE
Web Finely mince the onion and garlic, and chop the bird's-eye chillies. Put the tamarind pulp into a bowl, add 60ml (¼ cup) hot water and stir well, pressing on the pulp to extract as …
From scmp.com
From scmp.com
A FORK'S TALE ON TWITTER: "GADO GADO #INDONESIAN #SALAD WITH …
Web Gado gado #Indonesian #salad with peanut sauce #recipe #linsfood #healthy https://singaporeanmalaysianrecipes.com/gado-gado-indonesian-salad/… via @azlinbloor
From twitter.com
From twitter.com
GADO-GADO (MIXED SALAD WITH PEANUT SAUCE) RECIPE | SBS FOOD
Web Indonesian Gado-gado (salad with peanut sauce) Image Video Audio There are many dishes served with peanut sauce. In Indonesia, none is more famous than gado-gado. …
From sbs.com.au
From sbs.com.au
GADO-GADO: JAVANESE-STYLE VEGETABLE SALAD WITH PEANUT SAUCE
Web Gado-Gado: Javanese-Style Vegetable Salad With Peanut Sauce By: Antoine Audran 2 servings Main Course Print Recipe Ingredients 1 c potatoes, peeled, boiled, and …
From tastecooking.com
From tastecooking.com
GADO GADO: INDONESIAN VEGETABLE DISH WITH PEANUT SAUCE
Web 3 Garlic cloves 1 Ginger (approximately 5cm / 2") 1 tsp Salt 3 tbsp Brown sugar 2 tsp Sambal Oelek 2 tbsp Fresh lime juice Optional Ingredients Hard boiled eggs Crispy …
From toineskitchen.com
From toineskitchen.com
GADO-GADO (INDONESIAN SALAD WITH PEANUT SAUCE) | RECIPE
Web To make the peanut sauce, add vegetable oil to a saucepan. Once heated over medium-high heat, add shallots and sauté 1 min., add garlic and chilli and fry for another 1 min. …
From kitchenstories.com
From kitchenstories.com
VEGETABLE SALAD WITH PEANUT SAUCE (GADO GADO) - THE DAILY MEAL
Web 12 servings Total time: 2.32 hours Ingredients 1/2 small head of cabbage, shredded 8 ounce bean sprouts 8 ounce green beans, cut in 2 to 3 pieces 1 small cauliflower, divided into …
From thedailymeal.com
From thedailymeal.com
GADO GADO- INDONESIAN BLANCHED VEGGIES WITH PEANUT SAUCE
Web Instructions. Chop all veggies while bringing a large pot of salted water to a boil. Puree peanut sauce ingredients in a blender or food proccessor. Once water is rapidly boiling, …
From goodlifeorganics.org
From goodlifeorganics.org
LARA LEE'S GADO-GADO SALAD WITH PEANUT SAUCE — CHERRY BOMBE
Web Oct 12, 2020 Loosen the peanut sauce with water until it reaches a pourable consistency. Transfer the peanut sauce to a pan and place it over a low heat until just warmed …
From cherrybombe.com
From cherrybombe.com
GADO-GADO RECIPE (INDONESIAN SALAD WITH PEANUT SAUCE)
Web Aug 25, 2021 Gado-gado recipe, an easy mixed salad from Indonesia, made up of cooked and raw items, served with a delicious peanut sauce, like satay. Jump to Recipe Print …
From singaporeanmalaysianrecipes.com
From singaporeanmalaysianrecipes.com
COEISINE ON TWITTER: "GADO GADO IS A DELECTABLE SALAD THAT …
Web Gado Gado is a delectable salad that showcases the diverse flavors of Indonesian food. Gado Gado is a combination of blanched or steamed vegetables, tofu, tempeh, and …
From twitter.com
From twitter.com
INDONESIAN GADO GADO SALAD WITH PEANUT SAUCE | WANDERCOOKS
Web Nov 18, 2020 Indonesian Gado Gado with Peanut Sauce is a deliciously cooling recipe for a hot Summer’s day. Why We Love This This is our go-to recipe for a healthy yet …
From wandercooks.com
From wandercooks.com
You'll also love