Ingredients with Measurements:
- 1 block of firm tofu, cut into cubes
- 2 cups of mixed vegetables (bean sprouts, cabbage, carrots, cucumber, and green beans)
- 1 cup of boiled potatoes, cut into cubes
- 1 cup of boiled green beans
- 1 cup of boiled corn
- 1 cup of boiled spinach
- 1 cup of boiled water spinach
- 1 cup of fried tempeh, cut into cubes
- 1 cup of fried shallots
- 1 cup of peanut sauce
- 1/2 cup of sweet soy sauce
- 1/2 cup of tamarind juice
- 1/2 cup of palm sugar
- 1/2 cup of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Skillet or wok
- Blender or food processor
Step-by-step instructions:
1. In a large mixing bowl, combine the mixed vegetables, boiled potatoes, green beans, corn, spinach, and water spinach. Mix well and set aside.
2. In a skillet or wok, heat the vegetable oil over medium-high heat. Add the tofu cubes and fry until golden brown. Remove from the skillet and set aside.
3. In the same skillet or wok, fry the tempeh cubes until golden brown. Remove from the skillet and set aside.
4. In a blender or food processor, blend the peanut sauce, sweet soy sauce, tamarind juice, and palm sugar until smooth.
5. Pour the peanut sauce over the mixed vegetables and toss well.
6. Add the fried tofu and tempeh to the mixed vegetables and toss well.
7. Season with salt and pepper to taste.
8. Serve the Gado-Gado with fried shallots on top.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
5. Temperature:
- Skillet or wok: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 25g
- Total carbohydrates: 45g
- Protein: 18g
Substitutions for ingredients:
- Instead of tofu, you can use chicken or shrimp.
- Instead of mixed vegetables, you can use any vegetables of your choice.
- Instead of tempeh, you can use fried tofu or fried shallots.
Variations:
- Add boiled eggs or shrimp crackers as a topping.
- Use a different type of sauce, such as soy sauce or hoisin sauce.
Tips and tricks:
- Boil the vegetables separately to ensure that they are cooked evenly.
- Use a non-stick skillet or wok to prevent the tofu and tempeh from sticking to the bottom.
- Adjust the sweetness and sourness of the peanut sauce to your liking.
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 medium heat until heated through.
Presentation ideas:
- Serve the Gado-Gado in a large bowl or on a platter.
- Garnish with fresh herbs, such as cilantro or basil.
Garnishes:
- Fried shallots
- Boiled eggs
- Shrimp crackers
- Fresh herbs
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Indonesian-style fried rice
- Stir-fried vegetables
Troubleshooting advice:
- If the peanut sauce is too thick, add more tamarind juice or water to thin it out.
- If the vegetables are too watery, drain them well before mixing with the peanut sauce.
Food safety advice:
- Make sure to cook the vegetables and tofu thoroughly to prevent foodborne illness.
Food history:
- Gado-Gado is a traditional Indonesian salad that originated in Java.
Flavor profiles:
- The peanut sauce is sweet, sour, and savory, while the vegetables and tofu add a fresh and crunchy texture.
Serving suggestions:
- Serve the Gado-Gado as a main dish or as a side dish to a larger meal.
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Region: Indonesian