Gado-gado (Indonesian Salad with Peanut Sauce)
Gado-gado is a vegetable salad with a peanut sauce dressing.
Source and licence
"Gado-gado (Indonesian Salad with Peanut Sauce)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Gado-gado_(Indonesian_Salad_with_Peanut_Sauce), revision 4582316), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Gado-gado_(Indonesian_Salad_with_Peanut_Sauce)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4582316
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Indonesia. Associated with Indonesia by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 1 g terasi (fermented prawn paste)
- Vegetable oil
- 300 g peanuts
- Fresh or dried chile pepper
- 1 clove garlic
- Salt
- 125 g gula jawa (Indonesian palm sugar)
- 4 shallots
- Sugar
- Fresh lime juice or rice vinegar
- Hard-boiled eggs, sliced
- Whole potatoes, steamed or boiled
- Mixed vegetables (e.g. cabbage, bean sprouts, cucumber, chayote, water spinach, asparagus bean, spinach)
- Deep fried soybean cake
- Deep fried tempeh
- Deep fried kerupuk (fish or prawn crackers)
- Deep fried shallot
Method
- Fry prawn paste with vegetable oil until fragrant.
- Fry the peanuts until golden brown. Remove from the pan and leave to cool, then drain off all but a little of the excess oil.
- Grind the peanuts to a paste.
- Add ground chili pepper, garlic, salt, sugar, and prawn paste to the peanut paste. Grind to mix.
- Put peanut paste in a pan, add some water to dissolve (use coconut milk for a richer taste).
- Add additional sugar into the peanut sauce to taste, and bring to the boil.
- Simmer peanut sauce until thick, and season with the lime juice or vinegar.
- Remove the skin from the boiled potatoes. Deep fry the potatoes until golden brown, then slice.
- Wash, shred, or chop cabbage, spinach, and water spinach.
- Boil water in a pan. Add cabbage, and cook until tender. Drain.
- Use strained boiling water to boil the spinach and water spinach, one after another. Drain.
- Blanch bean sprouts for about 30 seconds. Drain.
- Peel chayote, wash, slice, and boil until tender.
- Wash and slice cucumber.
- Place the salad, sliced potatoes, fried tofu, fried tempeh, and eggs in a large plate, either randomly or in layers.
- Pour the peanut sauce over the salad.
- Spread deep fried shallots on top, and serve with kerupuk.