GADO-GADO
Gado-gado is a beloved dish across Indonesia. Each region has a different spin: In Jakarta, it is a "double-carb" dish, featuring both potato and lontong (rice cakes). In West Java, it is known as lotek atah or karedok and served with raw vegetables. At the heart of any gado-gado is the spicy peanut sauce: Some versions call for tamarind, lime, terasi (shrimp paste) or coconut milk. Others use peanut butter instead of freshly pounded peanuts. This particular recipe is inspired by a home-cooked gado-gado eaten in Bali, where the rich, aromatic sauce was powered by shallots and garlic. Its sweetness comes from kecap manis, the thick, caramelly soy sauce foundational in Indonesian cooking, but, if you can't find kecap manis, make your own (see Tip) or use sweet soy sauce.
Provided by Hetty McKinnon
Categories vegetables, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat a large frying pan over medium-high. When hot, drizzle with 1 to 2 tablespoons oil and add the tofu slices. Season the tofu well with salt and pepper. Reduce heat to medium and fry for 2 to 3 minutes on each side until golden brown. Remove from the pan and allow to cool. Cut tofu into squares or triangles.
- Bring a large pot of salted water to a boil. Add green beans and blanch for about 4 minutes or until just tender. Just before the beans are ready, add cabbage and bean sprouts to the pot and shock them in the water for about 30 seconds to 1 minute. Transfer the vegetables to a colander, refresh under cold water and drain well.
- Bring the same pot of water (add more water and salt, if required) to the boil, and add the potatoes and cook until tender, about 15 minutes.
- Meanwhile, make the satay sauce: Place the peanuts, sliced shallots, garlic and chile into a blender or food processor, and blitz until it becomes a chunky paste. You can add a splash of water to get the blender going, or if you prefer a smoother paste. (It is traditional to use a mortar and pestle to make the paste, so if you have one, use it.)
- Heat a medium saucepan over medium-low, drizzle with remaining 1 tablespoon oil, and add the paste, stirring constantly, for 2 to 3 minutes, until fragrant. Add the kecap manis, palm sugar, salt and 1 cup water. Stir for 2 to 3 minutes, until the sauce is well combined. (Peanut sauce can be stored in a jar in the refrigerator for 7 days.)
- To serve, divide the blanched vegetables, potatoes, tofu, cucumber, tomatoes and eggs over several serving plates or assemble it all on one large serving platter. Drizzle each plate generously with the peanut sauce and top with crispy fried shallots.
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Brayn Stifler
[email protected]Overall, the gado-gado was not to my taste.
Joel Kuria
[email protected]The peanut sauce was too thick.
Roaa Helal
[email protected]The vegetables in the gado-gado were overcooked.
Pubg Tiktok
[email protected]I found the gado-gado to be a bit bland. I would add more spices next time.
Eshetu Tilahun
[email protected]The gado-gado was good, but I think I would have liked it better with a different type of peanut sauce.
Mama Vd
[email protected]This recipe is a keeper! I will definitely be making it again.
Nasir 236
[email protected]This gado-gado is a healthy and delicious meal that is perfect for a summer cookout.
Vajn Johnston
[email protected]I've made this recipe several times now and it's always a hit. It's a great way to use up leftover vegetables.
Jovani Reyes
[email protected]This was my first time making gado-gado and it was a success! The instructions were clear and easy to follow, and the dish turned out great.
Younas Afridi
[email protected]I'm not a big fan of vegetables, but this gado-gado was so good, I ate it all up! The peanut sauce is what really made the dish.
Garrett Clay
[email protected]Great recipe! The vegetables were cooked perfectly and the peanut sauce was creamy and flavorful. I will definitely be making this again.
Kiran Preeya
[email protected]Used a store-bought peanut sauce and it was still delicious. Will definitely try making my own next time.
Scott Chadwickermerick
[email protected]Followed the recipe exactly and it was fantastic. My family loved it especially with the extra spicy peanut sauce.
Kish Daniel
[email protected]I added some tofu and shrimp to my gado-gado, and it turned out amazing! The extra protein really made it a satisfying meal.
Abdul hafeez Abdul hafeez
[email protected]Gado-gado is a new favorite in our house. It was easy to make and packed with flavor, and the peanut sauce was the perfect complement. Thanks for sharing this winning recipe!