min

Indonesian Vegetable Salad (Gado-gado)

Name: Indonesian Vegetable Salad (Gado-gado)
Total time: 50 min
Yield: 4 Servings
Ingredients: Roasted peanut: 250 grams; Garlic: 6 cloves; Red chillies: 6; Palm sugar: 2 tablespoons; Kaffir lime leaves: 2; Salt: 1 teaspoon; Tamarind: 1 teaspoon; Water: 400 ml; Dried shrimp paste: 1 teaspoon; Potato: 400 gram; Beansprout: 2 handfuls; Chinese cabbage: 1/2; Chinese long beans: 8; Cucumber: 1; Carrot: 1; Spinach: 150 grams; Tomatoes: 2; Tofu: 400 grams; Eggs: 4; Tempeh: 400 grams; Lontong: 4; Fried shallot; Shrimp cracker; Emping

With rice cake (lontong)

Features:

Cuisine:

Indonesian

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

Ingredients

For the sauce
250 grams Roasted peanut
6 cloves Garlic
6 Red chillies
2 tablespoons Palm sugar
2 Kaffir lime leaves
Can be replaced with juice of 2limes
1 teaspoon Salt
1 teaspoon Tamarind
400 ml Water
1 teaspoon Dried shrimp paste
Optional
For the salad
400 gram Potato
2 handfuls Beansprout
1/2 Chinese cabbage
8 Chinese long beans
Optional
1 Cucumber
1 Carrot
150 grams Spinach
2 Tomatoes
Medium size
400 grams Tofu
4 Eggs
400 grams Tempeh
Optional
4 Lontong
Optional
For the garnish
Fried shallot
Shrimp cracker
Emping
Gnetum gnemon chips

Directions

As a salad, Gado-gado is well known for the good health benefits, particularly for those who struggling with cancer. High fibers content from the vegetables; fat from peanut; protein from bean sprout, tofu, tempeh, egg and long bean. Medical research says tomato and cabbage also proven as anti-cancer which ingredients often found in this salad.

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Step 1

Mark as Complete

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.

Step 2

Mark as Complete

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.

Step 3

Mark as Complete

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.

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462 Views
50 minutes
Serves 4
Easy
185 C (365 F)

Ingredients

Adjust Servings:

For the sauce
	250 grams Roasted peanut
	6 cloves Garlic
	6 Red chillies
	2 tablespoons Palm sugar
	2 Kaffir lime leaves Can be replaced with juice of 2limes
	1 teaspoon Salt
	1 teaspoon Tamarind
	400 ml Water
	1 teaspoon Dried shrimp paste Optional
For the salad
	400 gram Potato
	2 handfuls Beansprout
	1/2 Chinese cabbage
	8 Chinese long beans Optional
	1 Cucumber
	1 Carrot
	150 grams Spinach
	2 Tomatoes Medium size
	400 grams Tofu
	4 Eggs
	400 grams Tempeh Optional
	4 Lontong Optional
For the garnish
	Fried shallot
	Shrimp cracker
	Emping Gnetum gnemon chips