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Indonesian Vegetable Salad (Gado-gado)

Indonesian Vegetable Salad (Gado-gado)

With rice cake (lontong)

Features:
  • Vegan
Cuisine:

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

Ingredients

  • For the sauce

  • For the salad

  • For the garnish

Directions

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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
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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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Indonesian Chicken Galantine
  • 462 Views
  • 50 minutes
  • Serves 4
  • Easy
  • 185 C (365 F)

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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

Nutritional information

505
Calories
40.1 g
Total Carbohydrate
27 g
Total Fat
27 g
Protein
19.8 g
Sugar

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previous
Beef Meatball Noodle Soup
next
Indonesian Chicken Galantine

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