Introduction
Gado Gado is a traditional Indonesian salad that showcases a vibrant mix of vegetables, topped with a flavorful peanut sauce. This dish is not only delicious but also versatile, allowing you to use a variety of vegetables based on your preference. The creamy peanut sauce, combined with the crunch of tempeh or tofu, makes for a satisfying and healthy meal.
Detailed Ingredients with measures
Gado Gado Sauce:
• 1/3 cup natural peanut butter, smooth or crunchy (your choice)
• 4 tsp red curry paste, store bought (Maesri brand best)
• 3 tsp Kecap Manis (Indonesian sweet soy sauce)
• 1 tsp sambal oelak or other chilli paste (adjust spiciness to taste)
• 1/2 tsp salt
• 1 large garlic clove, pressed using garlic press (~ 3/4 tsp)
• 1 1/2 tbsp lime juice
• 1/2 cup coconut milk, full fat (Ayam brand best)
• 1/2 cup water
Salad (Use Any Veg):
• 1 bunch spinach, roots trimmed
• 4 cups beansprouts
• 200g / 7 oz potato – small halved, large peeled chopped into 2 cm / 1″ cubes or 1.5cm / 1/2″ slices
• 1 cucumber, sliced on the diagonal (or 1/2 long cucumber)
• 2 – 3 boiled eggs, peeled and halved
• 15 prawn crackers, optional
Crispy Tempeh (or Tofu):
• 2 tbsp vegetable or peanut oil
• 200g / 7 oz tempeh (or firm tofu)
Garnishes:
• 1 tbsp finely chopped peanuts (highly recommended)
• Red chilli, finely sliced, optional
Prep Time
Preparation time is approximately 15 minutes, allowing you to prepare the sauce and vegetables efficiently.
Cook Time, Total Time, Yield
Cook time is around 20 minutes, bringing the total time to approximately 35 minutes. This recipe yields enough for 4 servings, making it perfect for a family meal or gathering.
Detailed Directions and Instructions
Prepare Gado Gado Peanut Sauce
In a small saucepan, combine the natural peanut butter, red curry paste, Kecap Manis, sambal oelak, salt, pressed garlic, lime juice, coconut milk, and water. Heat over medium-low heat until the mixture comes to a simmer. Stir regularly to prevent sticking. Cook for about 5 minutes until the sauce thickens. If the sauce is too thick, add more water to achieve a drizzle-able consistency. Adjust the taste by adding more lime juice for sourness, salt, or sugar for sweetness. Cover and keep warm.
Blanch Vegetables
Bring a saucepan of water to a boil. Add the halved potatoes and cook for 5 minutes or until tender. Use a slotted spoon to transfer them to a colander to drain. Next, add the beansprouts to the boiling water and cook for 3 minutes or until just wilted. Transfer to the colander and press out excess water. Finally, add the spinach to the boiling water, pushing it under to submerge it for a moment until it wilts. Remove and transfer to the colander, pressing out excess water.
Prepare Crispy Tempeh or Tofu
Slice the tempeh (or tofu) into pieces approximately 0.75 cm x 5 cm (or around 1/3 inch x 2 inches). Heat the vegetable or peanut oil in a skillet over medium-high heat. Cook the tempeh for about 2 minutes on each side until it becomes deep golden and crispy. If using tofu, cook for about 1.5 minutes on each side.
Assemble the Gado Gado Salad
Choose to either create one large platter for sharing or individual servings. Arrange the blanched vegetables and crispy tempeh (or tofu) on a serving plate, topping with halved boiled eggs. Pour the warm Gado Gado sauce into a separate serving bowl. Serve the salad accompanied by garnishes such as finely chopped peanuts, fresh chili slices, and optional prawn crackers.
Notes
Note 1
For peanut butter, select a natural, pure variety without added sugar, oil, or other additives. This ensures a more robust peanut flavor in the sauce. If using a commercial brand with added ingredients, use dark soy sauce instead of Kecap Manis to avoid excessive sweetness.
Note 2
Maesri brand is recommended for red curry paste, available at various supermarkets. It’s cost-effective and widely regarded for its quality.
Note 3
Kecap Manis is thicker than regular soy sauce and may be available under different labels at supermarkets. For a substitution, use 2 teaspoons of dark soy sauce plus 1 tablespoon of honey.
Note 4
If lime juice is not available, alternatives like cider vinegar or white vinegar can be used.
Note 5
For the vegetable mix, a standard bunch of spinach is recommended, which will wilt down significantly. Other blanchable vegetables include carrots, green beans, and zucchini.
Note 6
Prawn crackers are a traditional accompaniment that adds a crunchy texture. They can be either purchased or made at home by microwaving as instructed on the package.
Note 7
Tempeh is a traditional Indonesian food made from fermented soybeans, providing a unique flavor compared to tofu. If using tofu, dust it with flour before cooking for a crispier texture.
Note 8
Excess sauce can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat cooked vegetables separately to avoid excess water.
Note 9
The dish is filling, primarily due to the calorie-dense sauce. Nutritional values may vary based on portion sizes and ingredients used.
Cook techniques
Making Gado Gado Peanut Sauce
Mix all ingredients in a small saucepan over medium low heat. Bring to a simmer and cook for 5 minutes, stirring regularly to prevent the sauce from sticking. Adjust the thickness by adding water if necessary.
Blanching Vegetables
Bring a saucepan of water to boil. Cook the potatoes for 5 minutes until tender, then drain. Blanch the beansprouts for 3 minutes and press out excess water. Submerge the spinach until wilted, then remove and press out water.
Crispy Tempeh or Tofu
Slice tempeh or tofu and pan-fry in oil over medium high heat. Cook until golden and crispy on both sides, adjusting cooking times as needed for the type of protein.
Assembling the Salad
Place the blanched vegetables and crispy tempeh or tofu on a serving plate. Top with halved boiled eggs and serve with the peanut sauce on the side.
Garnishing
Sprinkle with finely chopped peanuts and optional sliced red chili for added flavor and heat.
FAQ
Can I substitute peanut butter with another nut butter?
Yes, you can use other nut butters, but the flavor profile will differ from traditional Gado Gado.
What if I cannot find Kecap Manis?
A substitute can be 2 teaspoons of dark soy sauce mixed with 1 tablespoon of honey.
How do I store leftover sauce?
The sauce can be refrigerated for up to 5 days or frozen for up to 3 months.
Can I use raw vegetables in the salad?
Yes, you can incorporate raw vegetables such as cherry tomatoes, radishes, and more for added crunch.
Is Gado Gado suitable for vegetarians or vegans?
Yes, Gado Gado can easily be adapted for vegetarians or vegans by using tofu and omitting the eggs.
Conclusion
Gado Gado is a vibrant, flavorful dish that showcases a delicious combination of fresh vegetables, crispy tempeh or tofu, and a rich peanut sauce. It’s a versatile meal that can be easily customized with your favorite vegetables and protein options, making it a perfect choice for both vegetarians and meat lovers alike. Enjoy this delightful dish warm or at room temperature, and consider pairing it with various garnishes for added texture and flavor.
More recipes suggestions and combination
Vegetable Stir-Fry
Toss together any combination of bell peppers, broccoli, carrots, and snap peas with a light soy sauce and garlic for a quick stir-fry.
Peanut Noodles
Mix cooked noodles with the Gado Gado sauce, shredded vegetables, and your protein of choice for a delicious peanut noodle dish.
Asian Slaw
Combine shredded cabbage, carrots, and bell peppers with a light sesame dressing, topped with chopped peanuts for crunch.
Coconut Curry Rice
Cook rice in coconut milk and spices for a fragrant base to serve alongside your Gado Gado.
Grilled Vegetable Skewers
Marinate and grill zucchini, mushrooms, and cherry tomatoes on skewers, served with a side of the peanut sauce for dipping.
Rice Paper Rolls
Wrap fresh vegetables, herbs, and vermicelli noodles in rice paper, paired with the Gado Gado sauce for dipping.
Stuffed Avocado
Fill avocado halves with a mixture of beans, corn, and diced veggies, drizzled with the Gado Gado sauce.
Quinoa Salad
Mix cooked quinoa with diced cucumbers, tomatoes, and chickpeas, topped with Gado Gado sauce for a hearty salad.
