Indonesian Gado Gado
Indonesian Gado Gado is a colorful, healthy salad dressed in a spicy peanut sauce with a side of rice cakes or lontong. I have used a medley of tomatoes, carrots, radish, beansprouts, carrots, potatoes, and tofu. In this post, I have included the recipe for the homemade peanut sauce meant for the Gado Gado salad.
Equipment
- Stovetop, by hand
Ingredients
For the salad:
- 1 cup jasmine rice cooked
- 1 red potato boiled, peeled
- ½ pack firm tofu fried
- 1 cucumber small, Asian
- 1 yellow carrot peeled, julienne
- 1 red carrot peeled, julienne
- 1 red tomato sliced
- 1 yellow tomato sliced
- ½ cup red cabbage shredded
- 4 red radish sliced thin
- 1½ cup bean sprouts
- ¼ lime
- 2 eggs boiled, quartered
- ¼ cup roasted peanuts crushed for garnish
- cilantro chopped, for garnish
- a few crackers optional for garnish
For the peanut sauce:
- 3 cloves garlic minced, soaked
- ½ cup roasted peanuts
- ¾ cup coconut milk
- 3 red chili dried, deseeded, soaked
- 1 tbsp dried shrimp soaked
- 1⅓ tbsp coconut palm sugar
- 1 tbsp peanut oil
- ¾ tsp salt
- ¼ tsp lime
Instructions
How to prepare the ingredients for the salad:
- Chop and slice all the vegetables.
- Mix all the veggies together in a bowl. Sprinkle lime juice on them.
How to make the peanut sauce:
- Grind the soaked garlic, dried chili, and dried shrimp to a paste using very little water. Sauté the paste in a small pan with the peanut oil for 3 minutes.
- Add the crushed peanuts, coconut milk, salt, sugar, and cook for 2 minutes.
How to assemble the Gado Gado salad:
- Make small rice cakes out of the cooked jasmine rice.
- Put the mixed veggies on top of the rice cakes. Serve with the peanut sauce on the side or drizzled on top. Garnish with boiled egg slices, cilantro, crushed roasted peanuts, and/or prawn crackers.
Notes
- Vegetables must be fresh for this salad. Use the vegetables for this salad as soon as you cut them. If that is not possible, then you could leave the veggies in cold water in an airtight container in the refrigerator for a day. Drain the water and use the cut veggies the following day for this salad.
- The recipe for the homemade peanut sauce is for the Gado Gado salad as it varies for other Asian dishes.
Nutrition
Calories: 366kcalCarbohydrates: 45gProtein: 17gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 83mgSodium: 510mgPotassium: 648mgFiber: 5gSugar: 7gVitamin A: 2291IUVitamin C: 50mgCalcium: 116mgIron: 3mg
