This recipe will show you how to make gado gado that is both authentic and delicious including making the peanut sauce from scratch. Gado gado is an indonesian salad with a mix of vegetables and fried tofu, tempeh, and other crispy textures tied together with a dressing of a slightly spicy and tangy peanut sauce. There is also egg and prawn cracker in this recipe which can be omitted for those observing a vegetarian or vegan diet.
0:00 Intro
0:11 Fry potato
0:31 Fry tofu and tempe
0:51 Fry crackers
1:05 Blanch vegetables
1:20 Prepare peanut sauce
2:10 Assemble gado gado
2:48 Ready to enjoy
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The full recipe is below
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Makes 2 servings.
Salad ingredients:
200g potato, cut to bite sized pieces
125g tempe, diced 1½cm
150g tofu, diced 1½cm
2-3 pcs prawn cracker
2-3 pcs bitternut cracker
200g cabbage, cut roughly
120g green bean, cut 3-4cm
150g bean sprout
2 hard boiled eggs, cut into wedges
1 lime, cut into wedges
Vegetable oil
Peanut sauce ingredients:
150g roasted cashew nuts
6 cloves garlic, cut roughly
4 birdseye chilli, cut roughly
1 tbs vegetable oil
2½ tbs smooth peanut butter
2½ tsp tamarind paste
1 tbs sweet soy sauce (kecap manis)
30g coconut sugar (gula jawa)
½ tbs salt
350ml water
Prepare salad:
In a wok, fry potatoes in vegetable oil on medium heat for 10-15 mins until cooked.
Drain well and set aside.
Fry tempe and tofu in remaining oil on medium heat for around 10 mins.
Drain well and set aside.
Fry prawn and bitternut crackers in remaining oil for 10-15 secs until puffed and crispy.
Drain well and set aside.
In a pot, bring some water to the boil.
Add cabbage, green bean, and bean sprout and blanch for 30-40 secs.
Remove from pot and drain well.
Prepare peanut sauce:
Blend cashew nuts, garlic, and chilli into a coarse paste.
In a small pot, add cashew paste along with remaining ingredients (except use 100ml water).
Mix well over low medium heat until combined.
Continue cooking and stirring for around 2-3 mins until it becomes slightly darker and caramelised.
Add 100ml water and mix through until combined.
Add another 100ml water and repeat.
Turn off the heat, add 50ml water, and mix through.
Note: adjust the amount of water according to sauce thickness preferred.
Assemble:
Place blanched vegetables on the plate.
Scatter fried potatoes, tempe, tofu as well as boiled egg wedges on top.
Dress with a generous amount of peanut sauce.
Drizzle with a kecap manis.
Top with fried crackers and lime wedge on the side.
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