Ingredients
- 100 grams of white tofu that has been diced and fried until it is brown in colo pizzas
- 100 grams of tempeh, cut into cubes and fried until brown Bread crumb
- 100 grams of chopped cabbage sliced beef
- 100 grams of bean sprouts that have been doused in hot water Salted fish
- 8 pieces of long beans cut along the knuckles, flush with hot water and drain. Dried anchovy
- 100 grams of kale that has been boiled until wilted bunch of fresh lettuce
- 1 immune fruit, cut into shapes and sizes according to taste. Beef tongue
- 3 chicken eggs, hard-boiled, each split into 2 parts. whole shrimp
Directions
Gado-gado is a popular Indonesian salad that consists of a mix of steamed or blanched vegetables, tofu, tempeh, and hard-boiled eggs, all served with a flavorful peanut sauce. It’s a healthy and delicious dish that’s loved by many. Here’s how to make gado-gado:
Ingredients:
For the Salad:
- Assorted Vegetables: Use a variety of vegetables like bean sprouts, spinach, cabbage, green beans, potatoes, and cucumber. You can also add water spinach (kangkung) if available.
- Tofu: Firm tofu, cut into cubes.
- Tempeh: Tempeh, cut into cubes.
- Hard-Boiled Eggs: Peeled and halved.
- Kerupuk: Indonesian crackers, often used as a garnish.
For the Peanut Sauce (Kuah Kacang):
- Peanut Butter: Smooth peanut butter is typically used for the sauce.
- Coconut Milk: Unsweetened coconut milk adds creaminess to the sauce.
- Soy Sauce: Adds saltiness and umami flavor.
- Lime Juice: Freshly squeezed lime juice provides a tangy kick.
- Palm Sugar or Brown Sugar: Adds sweetness to balance the flavors.
- Garlic: Minced garlic enhances the sauce’s aroma.
- Chili Paste (Sambal): Optional, for heat.
Optional Toppings:
- Fried Shallots: For garnish.
- Chopped Peanuts: Crushed peanuts for added texture and flavor.
Preparation:
Here’s how to make gado-gado:
For the Peanut Sauce (Kuah Kacang):
- In a small saucepan, combine peanut butter, coconut milk, soy sauce, lime juice, palm sugar (or brown sugar), minced garlic, and chili paste (if using).
- Heat the sauce over low to medium heat, stirring continuously until the peanut butter is fully incorporated, and the sauce is smooth and heated through. If the sauce is too thick, you can thin it with a bit of water.
- Taste the sauce and adjust the flavors by adding more soy sauce, lime juice, or sugar as needed. Set the sauce aside.
For the Salad:
- Steam or blanch the assorted vegetables until they are tender but still crisp. You can blanch them in boiling water for a few minutes and then immediately transfer them to ice water to stop the cooking process. Drain well.
- In a separate pan, shallow fry the tofu and tempeh until they are golden brown and crispy. Drain on paper towels.
Assembling Gado-Gado:
- Arrange the steamed or blanched vegetables on a serving platter.
- Add the fried tofu and tempeh on top of the vegetables.
- Place the hard-boiled egg halves on the platter.
- Drizzle the peanut sauce generously over the entire salad.
- Garnish with kerupuk, fried shallots, and chopped peanuts.
- Serve gado-gado immediately, either as a side dish or as a main course.
Gado-gado is a vibrant and flavorful Indonesian salad that’s both healthy and satisfying. It’s a wonderful blend of textures and tastes, and the peanut sauce adds a creamy and savory element that ties everything together. Enjoy this delicious dish!
Steps
1 Done | Ingredients needed to make peanut sauce:5 cloves of garlic. |
2 Done | How to make:Blend peanuts, garlic, curly red chilies, and cayenne pepper until smooth |
3 Done | Saute the ingredients and spices that have been mashed until soft, until fragrant. |
4 Done | Pour in the soy milk, cook while stirring until it evaporates. |
5 Done | Add brown sugar, enough water (according to taste the thickness of the peanut sauce), salt, then stir until dissolved and boils |
6 Done | Arrange all the ingredients for the gado-gado filling on a plate |
7 Done | Drizzle with peanut sauce, sprinkle with fried shallots, healthy gado-gado is ready to be served |
