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 WITH SAMBAL KACANG (SPICY PEANUT SAUCE)
Make and share this Gado Gado With Sambal Kacang (Spicy Peanut Sauce) recipe from Food.com.
Provided by Ian Magary
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- For the Gado Gado:.
- Place the tofu in a shallow bowl and put a small plate directly on top of the tofu. Put something heavy, like a can of soup on the plate and leave for 20 minutes. Drain away excess water and chop the tofu into cubes. Return cubes to the bowl and toss with the soy sauce, leaving to marinade for 20 minutes, turning occasionally.
- Heat 1 tbsp oil in a frying pan over medium-high heat. Add the sliced onions and sauté for 5 minutes. Reduce heat to low and continue to cook, stirring occasionally for another 20 minute.
- Heat 1 tbsp oil in another frying pan over medium-high heat. Pan-fry the marinaded tofu for 2-3 minutes each side until golden. Set aside and keep warm.
- Bring large pan of salted water to a gentle boil. Add the carrots and cook for 2 minutes. Add the cauliflower and cook 2 minutes more. Add the broccoli and cook further 2 minutes. Add the snow peas for 1 minute, then drain all the vegetables in a colander.
- For the Sambal Kacang:.
- Heat the oil in a saucepan over medium heat. Add the shallots and garlic, then sauté until soft. Add the spices and stir until fragrant, cooking approx 1 minute. Add the remaining ingredients and stir well, it should be quite thick, over medium heat. Remove from the heat until ready to serve.
- You may need to add a little bit of water if too thick or when re-heating.
- To serve, heat the Sambal Kacang until hot (add water if too thick). Divide the vegetables amongst the tofu and spoon sauce over the top. Garnish with pea shoots, sprouts and/or hard-boiled eggs.
Nutrition Facts : Calories 614.9, Fat 33.5, SaturatedFat 5.6, Cholesterol 70.7, Sodium 842.4, Carbohydrate 61, Fiber 13.1, Sugar 14.2, Protein 26.7
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.
GADO GADO (VEGGIES WITH PEANUT SAUCE)
From the Essential Asian Cookbook for the ZWT6! This one is from Indonesia. note: Kecap manis; Other names: kecap manise, ketjap manis [KEH-chuhp MAH-nees] An Indonesian sauce similar to a sweet soy sauce flavored with garlic and/or star anise. Kecap manis is sweetened with palm sugar and is used as a condiment. The sauce is thick and not at all salty and has a very rich caramely flavor.
Provided by Abi Fae
Categories Sauces
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Prepare the veggies however you best like them. Steamed, fresh, parboiled, fried. Whatever you like. Cut everything to bite size. Any veggies are fine, above is just a list of ideas.
- Heat the oil in a pan, add the onion and garlic and cook low for 8 minutes, stirring regularly.
- Add the chili and shrimp paste and cook another minute. Remove from heat and add peanut butter. Stir until well mixed.
- Return to heat and add coconut milk and water. Bring to a boil, stirring constantly.
- Reduce the heat; add kecap manis and tomato sauce. Simmer another minute and allow to cool.
- Arrange the vegetables on a plate and drizzle with the sauce. Leave most of the sauce in a bowl for dipping.
Nutrition Facts : Calories 796.3, Fat 58.2, SaturatedFat 17.7, Cholesterol 159, Sodium 424.1, Carbohydrate 51.1, Fiber 13.9, Sugar 18.6, Protein 30.7
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.
QUICK, EASY AND SPICY PEANUT SAUCE
This recipe is based on one in Deborah Madisons "Vegetarian Cooking for Everyone" and I use it nearly weekly. It's simple and easy. It has a nice balance of tangy and peanutty and is delicious on steamed broccoli, raw red bell pepper, pan seared tofu and soba noodles. Please enjoy:-)
Provided by Aioli_Queen
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium sized bowl mix all ingredients except the cilantro. Check for seasoning and adjust chili sauce to your taste.
- You may need to add a little more water depending on how thick you like your sauce.
- Add cilantro and enjoy over your favorite veggies, cold noodles, or anything really:-).
Nutrition Facts : Calories 110.6, Fat 6.1, SaturatedFat 1.2, Sodium 2853.3, Carbohydrate 7.4, Fiber 1.4, Sugar 3.5, Protein 8.4
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GADO-GADO - INDONESIAN SALAD WITH PEANUT SAUCE RECIPE
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Ratings 33Servings 4Cuisine IndonesianCategory One Dish Meal, Salad, Sauce, Vegetarian
- Using a food processor, grind peanuts, garlic, palm sugar, chilies, terasi/belacan/shrimp paste, and salt. Try to stop when the peanuts still have some chunks and not completely turned into a smooth paste.
- Arrange all gado-gado ingredients in a plate/bowl, the carbs, the protein, and the vegetables. Garnish with fried shallots and crackers. Serve the peanut sauce in a separate bowl.
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- 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).
- 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).
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