RCI-SN.003.0119.001

Gado-gado

Gado-gado is a vegetable salad with a peanut sauce dressing.

Prep25 min
Cook25 min
Total50 min
Servings4
Difficultyadvanced

Ingredients

  • For the salad:
    1 unit
  • mixed vegetables (cabbage
    bean sprouts, cucumber, chayote, water spinach, yardlong bean, spinach). Cauliflower, green beans, watercress, carrots, tomatoes, or peas are sometimes included but less common.
    1 unit
  • 1 unit
  • deep fried soybean cake
    1 unit
  • deep fried tempeh
    1 unit
  • 1 unit
  • deep fried kerupuk (fish or prawn crackers)
    1 unit
  • deep fried shallot
    1 unit
  • For the peanut sauce (4 servings):
    1 unit
  • gr peanuts
    300 unit
  • 1 clove
  • 4 unit
  • gr terasi (fermented prawn paste)
    1 unit
  • gr Gula Jawa (Indonesian Palm Sugar)
    125 unit
  • 1 unit
  • fresh or dried chili pepper
    1 unit
  • fresh lime juice
    or rice vinegar
    1 unit

Method

1
Fry prawn paste with cooking oil until fragrant
3 minutes
2
Fry the peanuts until golden brown, remove from the pan and leave to cool, and drain off all but a little of the excess oil
8 minutes
3
Grind the peanuts to make paste
5 minutes
4
Add ground fresh chili pepper, garlic, salt, brown sugar and prawn paste to the peanut paste, grind to mix
5 minutes
5
Put peanut paste in a pan, add some water to dissolve (use coconut milk for richer taste)
3 minutes
6
Add some sugar into the peanut sauce to taste and bring to the boil
5 minutes
7
Simmer peanut sauce until thick and season with the lemon or lime juice.
10 minutes
8
Hard-boil the eggs and slice
12 minutes
9
Steam or boil the potatoes then remove the skin
15 minutes
10
Deep fry the boiled potatoes until golden brown, then slice
10 minutes
11
Wash, shred or chop cabbage, spinach and water spinach
5 minutes
12
Boil water in a pan, put cabbage in boiling water until cooked, strain
5 minutes
13
Use strained boiling water, boil spinach and water spinach, one after another, strain
8 minutes
14
Blanche bean sprout for about 30 seconds, strain
2 minutes
15
Peel chayote, wash, slice, and boil until tender
10 minutes
16
Wash then slice cucumber
3 minutes
17
Place the salad, sliced potatoes, fried tofu, fried tempeh, and eggs in a large plate, either randomly or in layers
5 minutes
18
Pour the peanut sauce over the salad
2 minutes
19
Spread deep fried shallots on top and serve with kerupuk.
1 minutes

What Makes This Variant Distinct

  • Original variant

Cuisines