
Indonesian Vegetable Salad (Gado-gado)
With rice cake (lontong)
Add more vegetables or replace with any vegetable suit you for the salads
Ingredients
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For the sauce
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250 grams Roasted peanut
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6 cloves Garlic
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6 Red chillies
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2 tablespoons Palm sugar
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2 Kaffir lime leavesCan be replaced with juice of 2limes
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1 teaspoon Salt
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1 teaspoon Tamarind
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400 ml Water
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1 teaspoon Dried shrimp pasteOptional
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For the salad
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400 gram Potato
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2 handfuls Beansprout
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1/2 Chinese cabbage
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8 Chinese long beansOptional
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1 Cucumber
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1 Carrot
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150 grams Spinach
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2 TomatoesMedium size
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400 grams Tofu
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4 Eggs
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400 grams TempehOptional
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4 LontongOptional
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For the garnish
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Fried shallot
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Shrimp cracker
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EmpingGnetum 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.
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.
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.
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.
Recipe Reviews
Ingredients
For the sauce |
|
250 grams Roasted peanut | |
6 cloves Garlic | |
6 Red chillies | |
2 tablespoons Palm sugar | |
2 Kaffir lime leaves | |
1 teaspoon Salt | |
1 teaspoon Tamarind | |
400 ml Water | |
1 teaspoon Dried shrimp paste | |
For the salad |
|
400 gram Potato | |
2 handfuls Beansprout | |
1/2 Chinese cabbage | |
8 Chinese long beans | |
1 Cucumber | |
1 Carrot | |
150 grams Spinach | |
2 Tomatoes | |
400 grams Tofu | |
4 Eggs | |
400 grams Tempeh | |
4 Lontong | |
For the garnish |
|
Fried shallot | |
Shrimp cracker | |
Emping |