Ingredients with Measurements:
- 1 cup of boiled siwalan (young palm fruit)
- 1 cup of boiled potatoes, cut into cubes
- 1 cup of boiled green beans, cut into small pieces
- 1 cup of boiled bean sprouts
- 1 cup of boiled spinach, chopped
- 1 cup of fried tofu, cut into cubes
- 1 cup of fried tempeh, cut into cubes
- 1 cup of boiled eggs, cut into wedges
- 1 cup of prawn crackers
For the sauce:
- 1 cup of roasted peanuts, ground
- 3 cloves of garlic, minced
- 2 red chili peppers, minced
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1 teaspoon of salt
- 1 cup of water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Prepare all the boiled and fried ingredients and set them aside.
2. In a blender or food processor, blend the roasted peanuts, garlic, red chili peppers, tamarind paste, palm sugar, salt, and water until smooth.
3. In a large bowl, mix all the boiled and fried ingredients together.
4. Pour the peanut sauce over the mixed ingredients and toss until everything is coated.
5. Serve the gado-gado with prawn crackers on top.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- N/A
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 40g
- Protein: 20g
Substitutions for ingredients:
- Siwalan can be substituted with young coconut meat or jicama.
- Potatoes can be substituted with sweet potatoes or yams.
- Green beans can be substituted with snow peas or sugar snap peas.
- Bean sprouts can be substituted with mung bean sprouts or alfalfa sprouts.
- Spinach can be substituted with kale or collard greens.
- Tofu and tempeh can be substituted with chicken or shrimp.
- Prawn crackers can be substituted with rice crackers or tortilla chips.
Variations:
- Add shredded carrots or cabbage for extra crunch.
- Use a different type of nut for the sauce, such as cashews or almonds.
- Add a spoonful of sambal oelek for extra heat.
Tips and tricks:
- Make sure to boil the vegetables until they are tender but still have a slight crunch.
- Fry the tofu and tempeh until they are golden brown and crispy.
- Use a high-quality tamarind paste for the sauce for the best flavor.
Storage instructions:
- Store any 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 stovetop 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:
- Prawn crackers
- Fresh herbs, such as cilantro or basil
Pairings:
- Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Indonesian-style fried rice
- Grilled chicken or fish
Troubleshooting advice:
- If the sauce is too thick, add more water until it reaches the desired consistency.
- If the sauce is too thin, add more ground peanuts.
Food safety advice:
- Make sure to cook all the ingredients thoroughly before serving.
- Store any leftover gado-gado in the refrigerator and consume within 3 days.
Food history:
- Gado-gado is a traditional Indonesian salad that is typically made with boiled vegetables, fried tofu and tempeh, and a peanut sauce.
Flavor profiles:
- The peanut sauce is sweet, salty, and slightly tangy, while the vegetables and fried tofu and tempeh add a savory and slightly nutty flavor.
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