Ingredients

Adjust Servings:

	For the sauce
	250 grams Roasted peanut
	6 cloves
	6
	2 tablespoons
	2 Hot water Can be replaced with juice of 2limes
	1 teaspoon
	1 teaspoon Spinach
	400 ml Ginger
	1 teaspoon Tamarind Optional
	For the salad
	400 gram Coriander powder
	2 handfuls Tempeh
	1/2 Tofu
	8 Dried anchovy Optional
	1
	1 Cracker
	150 grams Green bean
	2 Fish ball Medium size
	400 grams
	4
	400 grams Bread crumb Optional
	4 Carrots Optional
	For the garnish
	Spring onion
	Chili sauce
	Gnetum gnemon chips

Nutritional information

505

Calories

40.1 g

Total Carbohydrate

27 g

Total Fat

27 g

Protein

19.8 g

Sugar

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Indonesian Vegetable Salad (Gado-gado)

Name: Indonesian Vegetable Salad (Gado-gado)
Total time: 50 min
Yield: 4
Cuisine: Indonesian
Ingredients: Roasted peanut: 250 grams; : 6 cloves; : 6; : 2 tablespoons; Hot water: 2; : 1 teaspoon; Spinach: 1 teaspoon; Ginger: 400 ml; Tamarind: 1 teaspoon; Coriander powder: 400 gram; Tempeh: 2 handfuls; Tofu: 1/2; Dried anchovy: 8; : 1; Cracker: 1; Green bean: 150 grams; Fish ball: 2; : 400 grams; : 4; Bread crumb: 400 grams; Carrots: 4; Spring onion; Chili sauce

With rice cake (lontong)

Features:

Cuisine:

Indonesian

Add more vegetables or replace with any vegetable suit you for the salads

50 minutes
Serves 4
Easy

Ingredients

For the sauce
250 grams Roasted peanut
6 cloves
6
2 tablespoons
2 Hot water
Can be replaced with juice of 2limes
1 teaspoon
1 teaspoon Spinach
400 ml Ginger
1 teaspoon Tamarind
Optional
For the salad
400 gram Coriander powder
2 handfuls Tempeh
1/2 Tofu
8 Dried anchovy
Optional
1
1 Cracker
150 grams Green bean
2 Fish ball
Medium size
400 grams
4
400 grams Bread crumb
Optional
4 Carrots
Optional
For the garnish
Spring onion
Chili sauce
Gnetum gnemon chips

Directions

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Steps

1 Done	The salad Scrub the potatoes and cook in boiling water for 15 minutes or until tender, then halve or slice up. Soft-boil the eggs for 6 minutes. Cut the tofu and tempeh (soybean patty) into 2 cm chunks and fry until turn into golden color. Blanch and strain spinach, Chinese long bean, Chinese cabbage, beansprouts, and carrot. Cut the tomatoes into wedges and slice the cucumber.
2 Done	The sauce Put all the sauce ingredients into a blender, peeling the garlic and grating in the palm sugar, then blitz until smooth. Have a taste and adjust the seasoning.
3 Done	To serve, transfer all the vegetables to a serving plate and pour the sauce on top of it or mix all the vegetables with the sauce in the mortar before serving. Add a sliced hard-boiled egg on top and garnish with fried shallots, shrimp crackers and emping. You can also serve with slices of lontong (compressed rice cake) or replace it with steamed rice.