Gado-Gado (Indonesian Salad)
This vegetable salad is different with another salads. It contains no mayonnaise or yogurt or vinegar as its dressing. The dressing is called "saus kacang" or "peanut sauce" which is made from traditional and fresh ingredients, such as garlic, chili, tamarind, coconut milk and palm sugar etc.
Beside vegetables, gado-gado contains also high protein, because it has tofu, tempe and eggs in it. Gado-gado is healthy and very suitable for vegetarians (just skip the eggs 😉 ). Gado-gado is a common dish in Indonesia, people usually sell it on a food cart at the road side.
Gado-gado (Indonesian Salad)
Serve : 4
You need :
a grinder or a food processor
600 gr potatoes, peel
400 gr tofu, cut into 1.5 cm thick
200 gr tempe (fermented soy bean) (optional), cut into 0.5 cm thick
250 gr lettuce, wash and slice roughly
1 cucumber, slice thinly
4 eggs, boil and peel
300 gr bean spouts,
emping (melinjo chips) or prawn chips
Peanut Sauce :
200 gr roasted peanuts (salt-less), grind with a grinder or a food processor until smooth
1 tsp salt
1 clove garlic, peel and grate
1 red chili (optional), remove the stalk and seeds, mince
1 tbsp cooking oil
300 ml water
100 ml coconut milk
3 tbsp Javanese sugar or palm sugar
1 tbsp sugar
2 tbsp tamarind juice
Boil potato until soft, drain. Slice to serve.
Cut boiled eggs into 4.
Soak bean sprouts in boiling water for 5 minutes, then drain them.
Fry tofu and tempe until golden brown. Drain them on paper towel to remove excess oil. Slice to serve.
For the peanut sauce. Add in all ingredients into a sauce pan, cook over medium heat until simmers. Turn off the heat and set to cool.
To serve : Arrange lettuce, potatoes slices, cucumber slices, tofu and tempe slices, eggs, and sprouts. Add in peanut sauce onto them, sprinkle with some fried shallots and chips. Could also be enjoyed with white rice.
Recipe by Veronica