Ingredients with Measurements:
- 1 block of tempeh, cut into small cubes
- 1 tablespoon of vegetable oil
- 1 head of lettuce, chopped
- 1 cucumber, sliced
- 1 carrot, julienned
- 1 cup of bean sprouts
- 1 cup of boiled potatoes, cut into small cubes
- 1 cup of boiled green beans, cut into small pieces
- 1 cup of boiled corn
- 1 cup of boiled water spinach
- 1 cup of peanut sauce
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- Salt to taste
- Water for boiling
Special equipment needed:
- Large pot for boiling vegetables
- Skillet for frying tempeh
Step-by-step instructions:
1. In a large pot, boil the potatoes, green beans, corn, and water spinach until cooked. Drain and set aside.
2. In a skillet, heat the vegetable oil over medium heat. Add the tempeh cubes and fry until golden brown. Set aside.
3. In a small saucepan, mix the peanut sauce, tamarind paste, palm sugar, and salt. Cook over low heat until the sugar dissolves and the sauce thickens.
4. Arrange the chopped lettuce, sliced cucumber, julienned carrot, and bean sprouts on a serving plate.
5. Add the boiled vegetables and fried tempeh on top of the vegetables.
6. Pour the peanut sauce over the vegetables and tempeh.
7. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Boil vegetables in high heat and fry tempeh in medium heat.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 420
- Fat: 23g
- Carbohydrates: 36g
- Protein: 22g
- Fiber: 8g
Substitutions for ingredients:
- You can substitute tempeh with tofu or chicken.
- You can substitute peanut sauce with almond butter sauce or cashew butter sauce.
Variations:
- You can add boiled eggs or shrimp to the dish.
- You can add sliced tomatoes or bell peppers for extra flavor.
Tips and tricks:
- To make the peanut sauce spicier, add chili flakes or hot sauce.
- You can make the peanut sauce in advance and store it in the refrigerator for up to a week.
Storage instructions:
- Store the leftover gado-gado in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gado-gado in the microwave or on the stove over low heat.
Presentation ideas:
- Arrange the vegetables and tempeh in a colorful and attractive way on the plate.
Garnishes:
- Garnish the gado-gado with chopped peanuts, cilantro, or lime wedges.
Pairings:
- Serve the gado-gado with steamed rice or noodles.
Suggested side dishes:
- Serve the gado-gado with Indonesian crackers or fried shallots.
Troubleshooting advice:
- If the peanut sauce is too thick, add a little bit of water to thin it out.
Food safety advice:
- Make sure to cook the vegetables and tempeh thoroughly to prevent foodborne illnesses.
Food history:
- Gado-gado is a traditional Indonesian salad made with boiled vegetables and peanut sauce.
Flavor profiles:
- The dish has a sweet, sour, and savory flavor from the peanut sauce and tamarind paste.
Serving suggestions:
- Serve the gado-gado as a main dish for lunch or dinner.
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Region: Indonesian