Gado Gado
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GADO GADO / INDONESIAN VEGETABLE SALAD (4-6 servings)

Ingredients

  • 14 oz firm tofu cubed
  • 2 medium size potatoes
  • 2 hard-boiled eggs peeled and quartered
  • 5 oz cabbage or you can use raw lettuce sliced and blanched, sliced
  • 4 oz bean sprouts blanched
  • 4 oz of green beans cut into 2-inch length and blanched
  • 2 roma tomatoes quartered

Peanut and coconut milk dressing:

  • 10 oz raw roasted unsalted peanuts ground or chopped
  • 4 red chilis
  • 5 shallots
  • 3 cloves garlic
  • 2 Tbsp of cooking oil
  • 1 Tbsp galangal powder
  • 1 stalk of lemon grass trim off woody ends and cut into about 3-4 inches length and bruise with heavy object to release flavor
  • 4 bay leaves
  • 2 cups of coconut milk
  • 4 Tbsp of Indonesian sweet soy sauce kecap manis
  • Pinch of salt

Garnishes:

  • Fried shallots crisp bawang goreng

Instructions

Things you can prepare the day before:

  1. Prepare two pots of of water (one enough to submerge potatoes, and the other one to boil eggs). Boil the potato until fork-tender. Drain off the water and peel the skin off when cool enough to handle. Cut into large cubes. Place the eggs in a water and bring to a boil. Turn off the heat and cover and let it sit for 10 minutes. Drain off water and submerge in cold water and peel when the eggs are cool (easier to peel)
  2. While potatoes are cooking, preheat about 1 Tbsp of oil in a large non-stick skillet. Add in the cubed tofu and pan-fried until golden brown on all sides. Set aside

Preparing the dressing:

  1. Place the peanuts in food processor and you can pulse to chop the peanuts or ground it "finer", it's up to you, I like mine still a bit "coarse" 🙂 Remove from food processor and set aside
  2. Next, place the chili, shallots, and garlic in a food processor and process into a paste. Preheat cooking oil in a medium to large sauce pan. Add in the chili paste and galangal powder, lemon grass stalks, and bay leaves and saute for about 5 minutes until aromatic. Add in the coconut milk, peanuts, and sweet soy sauce and bring it to a gentle simmer (not boiling) and cook for about 10 minutes or so. Have a taste and add a pinch of salt. It should be more at the sweet side with a hint of spicyness

On the day of serving:

  1. Arrange the cabbage/lettuce on a large serving platter. Topped by bean sprouts, green beans, tomatoes, potato cubes, tofu cubes, and slices of hard-boiled eggs. Pour the dressing on top of the salad right before serving. Garnish with fried shallots crisp
Gado gado (Indonesian vegetable salad with peanut and coconut dressing) #Indonesianfood

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