Ingredients with Measurements:
- 1 cup of mixed vegetables (bean sprouts, green beans, carrots, cabbage)
- 1/2 cup of fried tofu, cut into cubes
- 1/2 cup of boiled potatoes, cut into cubes
- 1/2 cup of boiled eggs, cut into wedges
- 1/4 cup of roasted peanuts, crushed
- 2 tablespoons of tauco (fermented soybean paste)
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1 tablespoon of sweet soy sauce
- 1 tablespoon of lime juice
- 1 clove of garlic, minced
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a small bowl, mix together tauco, tamarind paste, palm sugar, sweet soy sauce, lime juice, garlic, and vegetable oil to make the dressing.
2. In a large mixing bowl, combine mixed vegetables, fried tofu, boiled potatoes, and boiled eggs.
3. Pour the dressing over the salad and toss well to coat.
4. Garnish with crushed peanuts and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- None
Serving size:
- 2-4 servings
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 20g
- Protein: 10g
Substitutions for ingredients:
- Mixed vegetables can be substituted with any vegetables of your choice.
- Fried tofu can be substituted with tempeh or chicken.
- Boiled potatoes can be substituted with sweet potatoes or yams.
- Roasted peanuts can be substituted with cashews or almonds.
- Tauco can be substituted with miso paste or soy sauce.
Variations:
- Add shrimp or crab meat for a seafood twist.
- Use peanut butter instead of roasted peanuts for a creamier texture.
- Add sliced cucumber or cherry tomatoes for a refreshing touch.
Tips and tricks:
- Make the dressing ahead of time and store it in the fridge for up to a week.
- Use a mandoline to slice vegetables thinly and evenly.
- Boil potatoes and eggs in advance to save time.
Storage instructions:
- Store leftover salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with fresh herbs like cilantro or basil.
Garnishes:
- Crushed peanuts
- Fresh herbs
Pairings:
- Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- None
Troubleshooting advice:
- If the dressing is too thick, add a splash of water to thin it out.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Make sure to wash vegetables thoroughly before using them in the salad.
- Store leftovers in the fridge and consume within 2 days.
Food history:
- Gado-gado is a popular Indonesian salad that originated from Java.
Flavor profiles:
- Salty, sweet, tangy, nutty
Serving suggestions:
- Serve as a light lunch or dinner.
Related Categories
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Region: Indonesian