Ingredients with Measurements:
- 1 head of cabbage, chopped
- 2 cups of bean sprouts
- 2 cups of green beans, trimmed and cut into 2-inch pieces
- 2 cups of boiled potatoes, cut into bite-sized pieces
- 2 cups of boiled carrots, cut into bite-sized pieces
- 2 cups of fried tofu, cut into bite-sized pieces
- 2 cups of boiled eggs, cut into quarters
- 1 cup of roasted peanuts, ground
- 2 cloves of garlic, minced
- 2 red chili peppers, chopped
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1/2 cup of water
- 1/4 cup of vegetable oil
- Salt to taste
Special equipment needed:
- Food processor or mortar and pestle
Step-by-step instructions:
1. In a large pot of boiling water, blanch the cabbage, bean sprouts, and green beans for 2-3 minutes until they are slightly tender. Drain and set aside.
2. In a pan, heat the vegetable oil over medium heat. Add the garlic and chili peppers and sauté for 1-2 minutes until fragrant.
3. Add the ground peanuts, tamarind paste, palm sugar, and water to the pan. Stir well and let it simmer for 5-7 minutes until the sauce thickens. Add salt to taste.
4. Arrange the blanched vegetables, boiled potatoes, boiled carrots, fried tofu, and boiled eggs on a serving plate.
5. Pour the peanut sauce over the vegetables and garnish with additional chopped peanuts and chili peppers.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 35g
Protein: 18g
Fiber: 8g
Substitutions for ingredients:
- Instead of cabbage, you can use lettuce or spinach.
- Instead of green beans, you can use snow peas or snap peas.
- Instead of boiled potatoes, you can use sweet potatoes or yams.
- Instead of fried tofu, you can use tempeh or seitan.
- Instead of roasted peanuts, you can use peanut butter.
Variations:
- Add sliced cucumbers or tomatoes for additional freshness.
- Use a different type of nut butter, such as almond or cashew, for a different flavor.
- Add shrimp or chicken for additional protein.
Tips and tricks:
- Make the peanut sauce ahead of time and store it in the refrigerator for up to a week.
- You can also serve the peanut sauce on the side for guests to add as much as they like.
- To make the dish vegan, omit the boiled eggs.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a pan over medium heat until heated through.
Presentation ideas:
Arrange the vegetables in a colorful and attractive way on the serving plate.
Garnishes:
Chopped peanuts and chili peppers.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
- Indonesian-style fried rice
- Stir-fried vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the peanut sauce is too thick, add more water to thin it out.
- If the vegetables are too watery, drain them well before arranging on the serving plate.
Food safety advice:
Make sure all ingredients are properly cooked and stored in the refrigerator to prevent foodborne illness.
Food history:
Gado-gado is a traditional Indonesian dish that is typically made with a variety of blanched vegetables and served with a peanut sauce.
Flavor profiles:
The dish is savory, slightly sweet, and nutty.
Serving suggestions:
Serve as a main dish or as a side dish with other Indonesian dishes.
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Region: Indonesian