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

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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

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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.

610 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