Ingredients with Measurements:
- 1 cup of green beans, trimmed and halved
- 1 cup of bean sprouts
- 1 cup of cabbage, shredded
- 1 cup of carrots, julienned
- 1 cup of cucumber, sliced
- 1 cup of tofu, cubed
- 1 cup of boiled potatoes, cubed
- 1 cup of boiled eggs, sliced
- 1/2 cup of roasted peanuts, chopped
- 1/4 cup of fried shallots
- 1/4 cup of lime juice
- 2 tablespoons of vegetable oil
- 2 tablespoons of tamarind paste
- 2 tablespoons of palm sugar
- 2 cloves of garlic, minced
- 2 red chilies, sliced
- Salt to taste
Special Equipment Needed:
- Wok or frying pan
- Mixing bowl
- Blender or food processor
Step-by-Step Instructions:
1. In a mixing bowl, combine lime juice, tamarind paste, palm sugar, garlic, and salt. Mix well to make the dressing.
2. Heat the vegetable oil in a wok or frying pan over medium heat. Add the tofu and fry until golden brown. Remove from the pan and set aside.
3. In the same pan, add the green beans and stir-fry for 2-3 minutes until slightly tender. Add the bean sprouts, cabbage, and carrots. Stir-fry for another 2-3 minutes until the vegetables are cooked but still crunchy.
4. Add the fried tofu, boiled potatoes, and sliced boiled eggs to the pan. Stir-fry for another minute.
5. Pour the dressing over the vegetables and tofu. Toss well to coat.
6. Transfer the gado-gado to a serving plate. Sprinkle with chopped peanuts and fried shallots.
7. In a blender or food processor, blend the red chilies until smooth. Serve the sambal on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 20g
- Total carbohydrates: 30g
- Protein: 15g
Substitutions for ingredients:
- Instead of green beans, you can use long beans or snow peas.
- Instead of tofu, you can use tempeh or chicken.
- Instead of palm sugar, you can use brown sugar or honey.
- Instead of red chilies, you can use jalapenos or Thai chilies.
Variations:
- Add shrimp or beef for a non-vegetarian version.
- Use different vegetables such as spinach, kale, or bell peppers.
- Add crispy fried onions for extra crunch.
Tips and Tricks:
- Make sure to not overcook the vegetables to maintain their crunchiness.
- Adjust the amount of red chilies in the sambal according to your desired level of spiciness.
- You can make the gado-gado ahead of time and store it in the fridge until ready to serve.
Storage Instructions:
- Store the gado-gado in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
- Reheat the gado-gado in a microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve the gado-gado on a large platter with the sambal on the side.
- Garnish with fresh herbs such as cilantro or basil.
Garnishes:
- Chopped peanuts
- Fried shallots
- Fresh herbs
Pairings:
- Serve with steamed rice or noodles.
Suggested Side Dishes:
- Indonesian crackers such as krupuk or emping.
- Fresh fruit such as mango or pineapple.
Troubleshooting Advice:
- If the dressing is too sour, add more palm sugar to balance the flavors.
- If the vegetables are too watery, drain them well before adding the dressing.
Food Safety Advice:
- Make sure to cook the vegetables and eggs thoroughly to avoid any risk of foodborne illness.
Food History:
- Gado-gado is a traditional Indonesian dish that originated in Java. It is a salad made with a variety of vegetables and served with a peanut sauce dressing.
Flavor Profiles:
- The gado-gado is a combination of sweet, sour, and savory flavors. The peanut sauce adds a nutty and creamy flavor, while the sambal adds a spicy kick.
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