Gado Gado

Gado Gado is a mixed vegetable salad served with a peanut sauce dressing. It’s a traditional dish in Indonesia; but, also very popular in Malaysia.

As for the salad, just make it using a good mix of your favorite vegetables. The peanut sauce dressing is relatively easy to make. There’s no cooking required, apart from roasting the peanuts. So do try my version of this peanut dressing. They are sweet, salty, sour, and spicy!


Gado Gado

Ingredients

1 Packet (350 g) Firm Tofu, cubes
1 Packet (225 g) Organic Tempeh, cut into 1/2 inch strips
200 g Long Beans, cut into 1 1/2 inch lengths
250 g Bean Sprouts
1 Small (300 g) Cabbage, coarsely shredded
1 Small (400 g) Jicama, shredded or cut into thin strips
1 Cucumber, shredded or cut into thin strips
5 Hard-Boiled Eggs, shelled, quartered, or halved
Oil for deep frying

Peanut Sauce Dressing
250 g Roasted Peanuts
100 g Palm Sugar, ground
10 Bird's Eye Chilies
3 Shallots (about 45 g), ground
2 tsp Sea Salt
Juice of 1 Big Lime or to taste
300 ml Water

Method

Deep fry the tofu and tempeh in batches until golden brown in color. Drain on paper towel.

Blanch the long beans and cabbage separately in boiling water for about a minute or two. Then blanch the bean sprouts for about 20 seconds. Drain all the vegetables in a colander and plunge them into an ice water for about 5 minutes. Make sure all the vegetables are well drained.

For the peanut sauce dressing: Coarsely ground half of the peanuts, and finely ground the other half. Combine all the sauce ingredients and mix well. Adjust the seasoning with more lime juice or salt. Serve the peanut sauce dressing with the prepared vegetables.