Gado Gado | Indonesian Salad With Peanut Sauce
This recipe will show you how to make gado gado that is both authentic and delicious including making the peanut sauce from scratch. Gado gado is an indonesian salad with a mix of vegetables and fried tofu, tempeh, and other crispy textures tied together with a dressing of a slightly spicy and tangy peanut sauce. There is also egg and prawn cracker in this recipe which can be omitted for those observing a vegetarian or vegan diet.
0:00 Intro
0:11 Fry potato
0:31 Fry tofu and tempe
0:51 Fry crackers
1:05 Blanch vegetables
1:20 Prepare peanut sauce
2:10 Assemble gado gado
2:48 Ready to enjoy
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The full recipe is below
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Makes 2 servings.
Salad ingredients:
200g potato, cut to bite sized pieces
125g tempe, diced 1½cm
150g tofu, diced 1½cm
2-3 pcs prawn cracker
2-3 pcs bitternut cracker
200g cabbage, cut roughly
120g green bean, cut 3-4cm
150g bean sprout
2 hard boiled eggs, cut into wedges
1 lime, cut into wedges
Vegetable oil
Peanut sauce ingredients:
150g roasted cashew nuts
6 cloves garlic, cut roughly
4 birdseye chilli, cut roughly
1 tbs vegetable oil
2½ tbs smooth peanut butter
2½ tsp tamarind paste
1 tbs sweet soy sauce (kecap manis)
30g coconut sugar (gula jawa)
½ tbs salt
350ml water
Prepare salad:
In a wok, fry potatoes in vegetable oil on medium heat for 10-15 mins until cooked.
Drain well and set aside.
Fry tempe and tofu in remaining oil on medium heat for around 10 mins.
Drain well and set aside.
Fry prawn and bitternut crackers in remaining oil for 10-15 secs until puffed and crispy.
Drain well and set aside.
In a pot, bring some water to the boil.
Add cabbage, green bean, and bean sprout and blanch for 30-40 secs.
Remove from pot and drain well.
Prepare peanut sauce:
Blend cashew nuts, garlic, and chilli into a coarse paste.
In a small pot, add cashew paste along with remaining ingredients (except use 100ml water).
Mix well over low medium heat until combined.
Continue cooking and stirring for around 2-3 mins until it becomes slightly darker and caramelised.
Add 100ml water and mix through until combined.
Add another 100ml water and repeat.
Turn off the heat, add 50ml water, and mix through.
Note: adjust the amount of water according to sauce thickness preferred.
Assemble:
Place blanched vegetables on the plate.
Scatter fried potatoes, tempe, tofu as well as boiled egg wedges on top.
Dress with a generous amount of peanut sauce.
Drizzle with a kecap manis.
Top with fried crackers and lime wedge on the side.
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Indonesian Street Food | Mixed Vegetables with Peanut Sauce (Gado-gado)
Today we try famous indonesian food named Gado gado, its basically mixed vegetables with peanut sauce dressing and served with cracker. Sweet, savory, healthy and of course delicious.
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Gado Gado (Mixed Vegetables with Spicy Peanut Sauce)
Gado Gado is a mixed vegetable salad served with a spicy 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 (Mixed Vegetables with Spicy Peanut Sauce)
Ingredients
1 Packet (350 g) Firm Tofu, cubes
1 Piece (100 g) Organic Tempeh, cut into 1/2 inch strips
100 g Long Beans, cut into 1/2 inch lengths
200 g Bean Sprouts
100 g Kangkung
100 g Sweet Potato Leaf
1 Small (200 g) Cabbage, coarsely shredded
1 Small (400 g) Jicama, shredded or cut into thin strips
1 Cucumber, shredded or cut into thin strips
4 Potatoes, boiled and diced
4 Hard-Boiled Eggs, shelled, quartered
Fried Emping/Crackers
Oil for deep frying
Peanut Sauce Dressing
250 g Roasted Peanuts
100 g Palm Sugar, ground
10 to 12 Bird's Eye Chilies
2 Shallots, ground
3 Cloves Garlic
2 tsp Sea Salt
Juice of 1 Big Lime or to taste
250 to 300 ml Water
Full Recipe:
PROSES MEMBUAT GADO - GADO ENAK KOJA - Jakarta Street Food - mixed vegetables with the peanut sauce
Harga : Rp. 17000/porsi
Lokasi Jualan : Lontar, Koja, Jakarta Utara
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Gado-gado ( mixed vegetables with the peanut sauce ) (Indonesian or Betawi), also known as lotek (Sundanese and Javanese), is an Indonesian salad of slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and lontong (rice wrapped in a banana leaf), served with a peanut sauce dressing. In 2018, gado-gado is promoted as one of 5 national dishes of Indonesia.
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 || mixed vegetables with the peanut sauce || menu yang cocok di makan di Siang Hari ????