Gado Gado - an Indonesian favourite



Fun to say, delicious to eat, the Gado Gado peanut sauce will make any vegetables into a big, healthy, tasty meal! Use any veg you want - the ones I've used are in the spirit of traditional Indonesian Gado Gado. Using Red Curry Paste is an effective shortcut - it uses a lot of the ingredients used in Gado Gado sauce. Saves time, effort and money!


All the veg can be warm or at room temp, so cook them first. Tempeh/tofu is best hot and crispy fresh out of the skillet. 


Ingredients 


1/3 cup natural peanut butter, smooth or crunchy 
4 tsp red curry paste , store bought
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 

1/2 cup water


SALAD (USE ANY VEG):

1 bunch spinach , roots trimmed

2 cups of cabbage, sliced

1 cup of long beans cut into 10cm pieces 

1 cup of corn or a can of corn kernels 
4 cups beansprouts
200g potato - small halved, large peeled chopped 2 cm cubes
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 tempeh 


GARNISHES:
1 tbsp finely chopped peanuts
Red chilli , finely sliced, optional


EXTRAS:

Satay Sticks of Chicken

Rice Cake


Let’s get Cooking 


Sauce:

Mix all ingredients in a small saucepan over medium low heat. Bring to simmer then cook for 5 minutes, stirring regularly so the bottom doesn't catch, until it thickens. If too thick, just add more water - should be able to drizzle it (see video for thickness).
Taste and adjust as follows: lime for more sour, salt, sugar for sweet.
Cover and keep warm.


Vegetables:

 Bring a saucepan of water to the boil.

Add potatoes and cook for 5 minutes or until cooked through. Use a slotted spoon to transfer to colander to drain.
Cook beansprouts for 3 minutes or until just wilted. Transfer to colander, press out excess water.

Add the rest of the vegetables, push under to submerge - will instantly wilt. Remove, transfer to colander, press out excess water. Vegetables are not to be cooked until soft you want them still wilted but crispy.


Tempeh:

Slice into 0.75 x 5 cm 

Heat oil in a skillet over medium high heat. Cook tempeh 2 min on each side until deep golden and crispy. 


Plating:

Either make one platter for sharing, or individual. Vegetables and egg can be served warm or at room temp, sauce should be served warm (it thickens when cool).
Place vegetables and tempeh on serving plate, top with egg.

Pour sauce into serving bowl.

Serve Gado Gado Salad with peanut sauce, peanuts for sprinkling, fresh chillies and prawn crackers on the side.



 


 

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