Ingredients with Measurements:
- 200g semanggi (watercress)
- 200g bean sprouts
- 200g long beans, cut into 2-inch pieces
- 2 medium-sized potatoes, boiled and cut into cubes
- 2 hard-boiled eggs, cut into wedges
- 1 cucumber, sliced
- 1 small red onion, sliced
- 1 small red chili, sliced
- 1 small green chili, sliced
- 1/2 cup roasted peanuts, crushed
- 1/2 cup fried shallots
- 1/2 cup sweet soy sauce
- 1/4 cup tamarind juice
- 1/4 cup water
- Salt and sugar to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Wash the semanggi and bean sprouts thoroughly and blanch them in boiling water for 1-2 minutes. Drain and set aside.
2. In a small bowl, mix together the sweet soy sauce, tamarind juice, water, salt, and sugar to make the dressing.
3. Arrange the semanggi, bean sprouts, long beans, potatoes, eggs, cucumber, red onion, and chili on a serving plate.
4. Drizzle the dressing over the vegetables and sprinkle with crushed peanuts and fried shallots.
5. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 15g
- Carbohydrates: 45g
- Protein: 15g
Substitutions for ingredients:
- Watercress can be substituted with spinach or any leafy green vegetables.
- Long beans can be substituted with green beans.
- Tamarind juice can be substituted with lime juice.
Variations:
- Add tofu or tempeh for a vegetarian version.
- Use shrimp or chicken instead of eggs for a non-vegetarian version.
Tips and tricks:
- Blanch the vegetables separately to ensure they are cooked evenly.
- Adjust the amount of salt and sugar in the dressing to suit your taste.
- Use freshly squeezed tamarind juice for the best flavor.
Storage instructions:
- Semanggi gado-gado is best served fresh and should not be stored.
Reheating instructions:
- None
Presentation ideas:
- Arrange the vegetables in a colorful and attractive way on the serving plate.
Garnishes:
- Sprinkle with chopped cilantro or parsley for added freshness.
Pairings:
- Serve with steamed rice or rice cakes (ketupat).
Suggested side dishes:
- None
Troubleshooting advice:
- If the dressing is too thick, add more water or tamarind juice to thin it out.
Food safety advice:
- Make sure to wash the vegetables thoroughly before cooking.
Food history:
- Gado-gado is a traditional Indonesian salad that originated in Java.
Flavor profiles:
- Sweet, sour, and savory.
Serving suggestions:
- Serve as a main dish or as a side dish.
Related Categories
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Region: Indonesian