How to make 'Gado-Gado' (Indonesian salad with peanut sauce)
Gado-Gado
Said to have originated in Western Java, gado gado is one of Indonesia’s most popular dishes. It can be found anywhere from street hawker stands, food stalls, warungs, restaurants, and hotels. Literally translated as “mix mix”, gado-gado is a traditional Indonesian salad made with blanched vegetables, tofu, tempeh, eggs, and pecel (peanut sauce). There is no doubt that the star of the dish is the pecel. You can substitute the vegetables with what you have available, but the pecel is what makes a gado-gado.
Ingredients:
Salad
Bean sprouts
Cabbage cut in to wedges
Tofu cut into cubes
Tempeh cut into cubes
Carrots cut into batons
Long beans cut into matchsticks
Japanese papaya leaves
Bitter gourd thinly sliced
Potatoes cut into cubes
Tofu and cut in to cubes
Tempeh cut in to cubes
Blanch all ingredients above in salted water until lightly cooked. When the vegetables are reach this stage, immediately place them in an ice water bath to stop the cooking process and ensure the vegetables retain their crunch and vibrant colors. After they have cooled down, drain and set aside. You can you any blanched vegetables you like.
Garnish
Crispy fried shallots
Boiled egg wedges
Emping melinjo
Pecel (peanut sauce)
1 Tbsp sliced aromatic ginger
2 Tbsp thinly sliced red chillis
2 Tbsp sliced garlic
1 Tbsp sliced ginger
1 Small hot chilli
1 Cup fried peanuts with skins
1½ Cup water
1 tsp palm sugar
1 tsp finely chopped kaffir lime leaves
2½ Tbsp Kecap manis (sweet soy sauce)
1 tsp salt
Fry the ginger, red and hot chillis, garlic, and shallots over medium heat until tender and caramelized. Once done, place the spices on a motar and pestle and add the peanuts. Grind these together until you get a rough paste like consistency.
Add ½ cup water to the mortar and pestle to make a smoother paste. When you get a smooth paste, transfer the mixture to a sauce pan and add another cup of water. Mix thoroughly until you get the paste incorporated with the water. Add the kecap manis, and stir until mixed thoroughly. Bring the sauce to a boil and then reduce to medium heat and simmer for 10 minutes stirring occasionally. Once sauce has thickened, remove from the heat and let cool.
Arrange the blanched vegetables on a plate with the tofu, tempeh, and boiled egg wedges. Top with the pecel (peanut sauce) and garnish with crispy fried shallots and fresh slices of tomatoes.
Gado Gado
Gado Gado is one of Indonesia’s favourite dishes of mixed vegetables with peanut sauce, tempeh, tofu boiled egg, boiled potato and topped with crackers. You can also use lettuce, steamed broccoli, steamed cauliflower, fresh carrots, fresh red cabbage all works very well . I am sorry at the end of the video I forgot to put the crackers on the plate uuuppss ????
Here are the ingredients:
For the vegetables and topping -
Hard boiled egg x1
Boiled potato x1
Boiled Sweet corn x1 or you can use one from the tin
1 handful of snake beans
1 handful of bean sprouts
1 handful of spinach
Tempeh, Tofu
Melinjo crackers or prawns crackers
Lemon Basil (optional)
For peanut dipping sauce
1/2 cup deep fried peanut or roasted peanut blended
3 chillies (bali hot pepper)
2 garlic cloves
1 kaffir lime leaf
1/4 tsp shrimp paste
1/2 tsp salt
1 1/2 tbsp palm sugar
1 tbsp tamarind juice
Juice of 1/2 kaffir lime fruit
1/2 cup Fresh water
1/2 tbsp sweet soy sauce
Hope you enjoy my video, Matur Suksma ????
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How to Make Gado Gado: Recipe for Indonesian Vegetables with Peanut Sauce
Learn how to make this delicious Gado Gado recipe, an Indonesian vegetable dish served with peanut sauce will go great with any rijsttafel, but you can also serve it at a summer picnic since the vegetables are traditionally eaten at room temperature. This vegetarian recipe is easy to make, and the sauce makes it accessible even to people who aren't big vegetable eaters!
Special Ingredients used:
Sambal Oelek:
Recipe:
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===CHAPTERS===
0:00 Introduction
1:!6 Peanut Sauce Ingredients
2:03 Making the spice paste / bumbu
5:22 Frying the bumbu
7:16 Making the peanut sauce
11:34 Vegetable Ingredients
12:20 Cooking / Blanching the vegetables
14:40 Tasting... Eet Smakelijk
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Plant-Based Traditional Indonesian Gado Gado - Peanut Sauce, veggies and tofu or tempeh
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How to make your favourite Gado Gado
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This is a simple yet delicious and healthy dish. Gado Gado is a dish of steamed vegetable salad with a spicy peanut dressing.
I remember fondly eating this when I was growing up. My grandma used to cook Tahu Goreng, a dish almost similar to Gado Gado. I can still remember the sound of the sizzling oil and the aroma of spicy peanut rempah (paste) wafting towards me from the kitchen as grandma was cooking. I enjoyed standing behind her watching her cook and waiting for the reward - I was always the first to help myself to a bowl topped with fried shallots and sliced red chilli.
When My Singapore Food invited me to participate in this initiative, it was around the same time that Singapore’s founding father, Mr Lee Kuan Yew, passed away. At that time, there were many news articles reporting about his personal life. I read one that said one of his favourite dishes was Gado Gado, so I decided to give this dish a try! For such a great man as Mr Lee, who had given so much for Singapore, I hope to dedicate my version of his favourite dish in honour of him.
I have made some changes to this dish – I use olive oil, organic and non-GMO ingredients, less sugar and salt if possible, but the essence of the dish still remains.
Gado Gado - Norah's Cooking Diary
In this video I am going to share with you a Gado Gado Recipe.
A mixture of vegetables with potatoes, tofu and eggs coated in rich, creamy and fragrant peanut sauce taste marvelously delicious. The added crush prawn crackers give this dish that extra crunch on every bite.
“Gado Gado” is an Indonesian salad typically served as a complete meal in Indonesia. “Gado Gado” literally means “Mix Mix” and refers to a mixture of vegetables. The peanut sauce are prepared in a different ways base on their regions in Indonesia. Some prepared fresh in pestle and some are cooked in a pot.
Happy cooking????
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Welcome to Norah’s Cooking Diary Season 3. This is the 5th video of Season 3. If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends. And don’t forget to subscribe if you haven’t already.
Several notes here to share with you:
???? You could use other mixtures of vegetables that you prefer and then cut them to your preference.
???? I used large size Dried Chilies in this recipe. Larger size dried chilies have less heat as compared with the smaller ones. You could use any types of chilies that you prefer and adjust the quantity to suit your heat tolerance.
???? I used Egg Noodles in this recipe. Yellow noodles or Compressed Rice (known as “Nasi Impit” in Indonesia) are commonly added to this dish in some regions of Indonesia. This is OPTIONAL.
???? I added finely chopped Kaffir Lime leaves to garnish the peanut sauce and further added Calamansi lime juice to the dish. Both kaffir lime leaves and Calamansi lime juice will add a nice fragrance to the dish. This is also OPTIONAL.
Here is a quick rundown of the recipe:
## INGREDIENTS ##
PEANUT SAUCE
✅️ 200Gm Roasted Peanut
✅️ 10 Dried Chilies
✅️ 3 Bulbs Shallot, sliced
✅️ 3 Cloves Garlic, sliced
✅️ ±40Gm Galangal, sliced
✅️ ±20Gm Turmeric, sliced
✅️ 1 Stalk Lemongrass, sliced (white part only)
✅️ 50Gm Tamarind Paste
✅️ 20Gm Shrimp Paste
✅️ 100Gm Palm Sugar
✅️ 1½ Cups Plain Water
✅️ ¼ Cup Cooking Oil
✅️ ½ Cup Coconut Milk
✅️ 2 Tbsp Sweet Soy Sauce
✅️ Salt to taste
GADO GADO
✅️ Peanut Sauce (prepared earlier)
✅️ 2 Eggs (±60gm each)
✅️ 150Gm Fermented Soybeans
✅️ ±200Gm Tofu
✅️ ±100Gm Bean Sprouts
✅️ ±50Gm Snake Beans, cut
✅️ ±80Gm Cabbage, cut
✅️ ±150Gm Water Spinach, leaves only
✅️ 2 Potatoes (±200gm), peeled and cut
✅️ 1 Cucumber (±140gm)
✅️ 1 Cup Cooking Oil (for frying)
✅️ 2 Cups Plain Water (for boiling and blanching vegetables)
## METHOD OF PREPARATION##
## STEP 1 ##
Cut and transfer the cucumber to a large plate. Cook the prepared potatoes until they are soft and then transfer to the same plate. Cook each of the prepared vegetables until they are just wilted and then transfer them to the same plate. Place the eggs in a pot filled with water just covering the eggs and cover the lid. Bring the water to a boil over HIGH heat and put the pot aside with its lid covered for 10mins. After 10 mins transfer the hardboiled eggs into ice water to cool before peeling their shell and cut to your liking. Transfer them to the plate.
## STEP 2 ##
Deep fry the prepared Tofu and fermented soybean in a VERY HOT oil a few pieces at a time until they are golden in color. Remove them with a slotted spatula and transfer to the plate. Remove the cooking oil in the pot leaving ¼ cup of oil for the preparation of the peanut sauce.
## STEP 3 ##
Add the roasted peanut in a food processor and grind them into fine bits then transfer to a bowl and set aside. Cut the dried chilies and soaked them in hot water until they are softened then remove their seeds. Add the shallots, garlic, turmeric, lemongrass, galangal, softened dried chilies and ¼ cup of plain water into the food processor. Grind them together into a smooth paste.
## STEP 4 ##
Stir fry the grounded paste in the left over ¼ cup cooking oil over MEDIUM heat until slightly dry before adding the shrimp paste. Continue to stir fry the mixture until it is slightly drier than earlier. Add 1½ cups of plain water and stir to mix well. Dissolve the tamarind paste in ½ cup of plain water then pour into a sieve over the pot and discard the solids. Bring the mixture to a boil and add the grounded peanut. Stir the mixture briefly to mix well before adding the palm sugar. Stir until the mixture comes to a boil again. Reduce the heat to LOW and stir occasionally to avoid burning the bottom. Once sauce thickens, add the coconut milk and bring to a boil. Add sweet soy sauce and switch the heat OFF. Stir the peanut sauce and season with salt. Serve the peanut sauce together with the vegetables prepared earlier.
Happy cooking ????????
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