Mixed Vegetable Salad With Peanut Sauce Gado Gado Food

GADO GADO (INDONESIAN SALAD WITH PEANUT SAUCE)

Steps:

• Mix all ingredients in a small saucepan over medium low heat. Bring to simmer then cook for 5 minutes, stirring regularly so the bottom doesn't catch, until it thickens. If too thick, just add more water - should be able to drizzle it (see video for thickness).
• Taste and adjust as follows: lime for more sour, salt, sugar for sweet.
• Cover and keep warm.
• Bring a saucepan of water to the boil.
• Add potatoes and cook for 5 minutes or until cooked through. Use a slotted spoon to transfer to colander to drain.
• Cook beansprouts for 3 minutes or until just wilted. Transfer to colander, press out excess water.
• Add spinach, push under to submerge - will instantly wilt. Remove, transfer to colander, press out excess water.
• Slice into 0.75 x 5 cm / 1/3 x 2" slices (or thereabouts).
• Heat oil in a skillet over medium high heat. Cook tempeh 2 min on each side until deep golden and crispy. (Tofu ~ 1 1/2 min)
• Either make one platter for sharing, or individual. Vegetables and egg can be served warm or at room temp, sauce should be served warm (it thickens when cool).
• Place vegetables and tempeh on serving plate, top with egg.
• Pour sauce into serving bowl.
• Serve Gado Gado Salad with peanut sauce, peanuts for sprinkling, fresh chillies and prawn crackers on the side.

GADO GADO (MIXED VEGETABLE SALAD WITH INDONESIAN PEANUT SAUCE)

Steps:

• Cook the potatoes in boiling salted water for 20 to 25 minutes, until fork-tender. Peel and cut into 2-inch (5-cm) cubes.
• Prepare a bowl or tub of ice water. Blanch the cabbage for 1 to 2 minutes, until translucent and wilted, and transfer to the ice bath. When cool, drain on kitchen towels. Set aside. Repeat with the spinach (30 seconds to 1 minute), bean sprouts (30 seconds to 1 minute) and green beans (3 to 4 minutes).
• Arrange the vegetables, eggs and tofu or tempeh on a large platter. Serve with a bowl of Indonesian Peanut Sauce, with the vegetable chips and fried shallots on small plates alongside. Each diner should pick and choose an assortment of ingredients to put on their plate. Drizzle 2 to 3 tablespoons of peanut sauce over the vegetables and top with vegetable chips and fried shallots. Stir everything together and enjoy!

MIXED VEGETABLE SALAD WITH PEANUT SAUCE (GADO-GADO)

Steps:

• (a variety of the following): cabbage, in 1-inch squares; bean sprouts; carrots, sliced or julienned; green beans, in 2-inch pieces; potatoes or sweet potatoes in large dice; sliced cucumbers; watercress sprigs; tomato wedges.
• This is from a new cookbook I just got.
• Haven't tried this recipe yet, but it looks dead on.
• This is a rather free-form salad of lightly cooked vegetables; the exact contents depend on what is available.
• What makes it gado-gado is the dressing, a creamy peanut sauce.
• Remove tofu from package and drain.
• Place on a plate lined with cloth or paper towels, top with another layer of towel and an inverted plate, and place a weight of a pound or more on top.
• Let stand for 30 minutes, unwrap, and discard liquid.
• Cut tofu into bite-sized squares or triangles and sprinkle with kecap manis.
• Fry in 350F oil until golden brown and puffy; transfer to paper towels to drain.
• Reserve oil to cook peanuts.
• One at a time, blanch vegetables in lightly salted water, rinsing them in cold water to stop cooking as soon as they reach the desired degree of doneness.
• Cabbage and bean sprouts require only a few seconds; carrots, green beans, and potatoes may take several minutes depending on size and tenderness.
• Do not blanch cucumbers, watercress, and tomatoes.
• use them raw.
• Place Gado-Gado Sauce in a small bowl in the center of a large platter.
• Arrange vegetables on platter around sauce.
• Garnish with wedges or slices of hard-cooked egg and fried onion flakes.
• To serve, spoon some sauce onto each plate and dip vegetables into sauce.
• Serves 4 to 6 with other dishes.
• --------------GADO-GADOSAUCE----------------.
• To prepare sauce in a mortar: Pound garlic, shallot, galangal, shrimp paste, and chile to a paste.
• To prepare sauce in a blender: Chop together in a 1-cup jar.
• In a wok or deep skillet, heat oil over medium-high heat until a peanut sizzles on contact.
• Fry peanuts until lightly browned; transfer to paper towels to drain.
• When peanuts have cooled, grind in a mortar or food processor to a coarse, grainy paste, adding a little oil if necessary to facilitate blending.
• (May be made up to a week ahead and stored covered in refrigerator.) Remove all but 2 tablespoons oil from pan and reserve for another use.
• Return pan to medium-low heat and add pounded mixture.
• Cook until quite fragrant, but do not burn.
• Add peanuts, sugar, and coconut milk and bring to a boil, stirring.
• Simmer until thick and season to taste with salt and lime juice.
• Allow to coot to room temperature before serving.

GADO-GADO - INDONESIAN SALAD WITH PEANUT SAUCE

Steps:

• Using a food processor, grind peanuts, garlic, palm sugar, chilies, terasi/belacan/shrimp paste, and salt. Try to stop when the peanuts still have some chunks and not completely turned into a smooth paste.
• Transfer the peanut mixture into a mixing bowl, add tamarind juice, lime juice, and sweet soy sauce.
• Then add enough hot water to the mixture while stirring to get the consistency of the peanut sauce that you like.
• Arrange all gado-gado ingredients in a plate/bowl, the carbs, the protein, and the vegetables. Garnish with fried shallots and crackers. Serve the peanut sauce in a separate bowl.
• Just prior to eating the salad, pour the peanut sauce and mix well.

GADO GADO SALAD | INDONESIAN SALAD WITH SPICY PEANUT SAUCE

Steps:

• If using dry chilies, soak them for a few minutes in hot water;
• Place the peanuts in a blender or a food processor and blend or process until they're finely ground; just make sure they don't turn into peanut butter; set aside;
• Place in the blender / food processor garlic, shallot, lemongrass, ginger, turmeric, chilies and process until you get a smooth paste;
• Heat the oil in a non-stick pan or a wok and add the paste when it's hot; fry over medium heat for 5-6 minutes, until the water evaporates and the paste turns quite thick; stir continuously to prevent burning;
• Pour in the water and, when it starts simmering, add the coconut milk, salt, tamarind paste and kaffir lime leaves paste; stir well to combine;
• When it starts simmering and the coconut cream dissolved completely, add the rest of the sauce ingredients; let it simmer over low heat for 5-6 minutes; add more water if needed;
• Boil the unpeeled potatoes in a small pot filled with water; when they're soft enough, remove them from the water and set aside to cool; remove the peel and slice them;
• Fry or bake tempeh and tofu until they turn a bit crispy;
• Blanch the cabbage, spinach and green beans;
• Arrange all veggies on a platter and serve with peanut sauce and crackers.

INDONESIAN MIXED VEGETABLE PLATTER WITH PEANUT SAUCE (GADO GADO)

Steps:

• 1. To make Tempeh: Heat oil and soy sauce in wide skillet over medium-high heat. Add tempeh, and stir-fry 3 to 5 minutes, or until golden and crisp on most sides. Remove from heat, and set aside. 2. To make Peanut Sauce: Whisk together all ingredients in small bowl. 3. To make Salad: Place potato chunks in deep skillet with just enough water to keep bottom of pan moist. Cover, and bring water to a boil. Reduce heat to medium, and steam potatoes 8 minutes, or until just tender. Drain, and rinse under cool water. Transfer to serving platter. 4. Wipe out skillet, and arrange green beans and cauliflower side by side without mixing together. Add more water to pan to keep bottom moist, cover, and steam over medium heat 4 to 5 minutes, or until vegetables are crisp-tender. Remove from heat, then scoop out each vegetable separately, rinse with cool water, drain, and arrange on platter. 5. Arrange Tempeh, tomatoes, cucumber, and bean sprouts on platter. 6. Serve family-style, and pass Peanut Sauce and additional sriracha or hot sauce at the table.

INDONESIAN VEGETABLE SALAD WITH PEANUT SAUCE (GADO-GADO)

Steps:

• Prepare the dressing: In a blender or food processor, blend the first 6 ingredients (garlic to roasted peanuts) until smooth. Add the water and coconut milk, blend again until smooth. Bring to a boil, lower heat and simmer 10 minutes. Allow to cool before using.
• Prepare the salad: Combine all the remaining ingredients (cucumber to eggs) in a large bowl. Pour the dressing over and serve.
• If you like, the salad ingredients can be set out separately rather than mixed altogether. The dressing can be served in individual bowls rather than poured over all.

GADO-GADO RECIPE (INDONESIAN SALAD WITH PEANUT SAUCE)

Steps:

• Place your pulp in the first bowl and pour the hot water over it. Leave to soak for 10 minutes, mashing with a fork halfway through, to loosen the pulp.
• At the end of 10 minutes, mash it up well with your fingers. Strain the tamarind mix through a large mesh sieve or strainer, pushing down on the pulp in the strainer. You don't want a fine mesh, as you won't get the essence of the tamarind juice which will be too big to go through. Set aside until needed.
• Place the raw or blanched peanuts in a small frying pan over medium heat and toast for 5 minutes. Turn the heat down to medium-low after 2 minutes, so the peanuts don't brown too quickly and burn.Keep tossing and flipping the peanuts until they are a light brown colour and giving off a sweet and nutty aroma.
• When done, tip the nuts onto a large, flat plate and leave to cool for for at least 15 minutes while you get the other ingredients going.
• Place the toasted peanuts in a chopper and pulse to a fine state. Set aside for adding to the sauce.
• Halve the onion, and roughly chop the chillies.
• Add the onion, garlic, chillies and dried shrimp to a food chopper and chop to a fine state. You could also use a pestle and mortar for this.
• Heat the oil in a mdium saucepan over medium heat.
• Fry the ground ingredients for 2 minutes.
• Tip in the peanuts and tamarind juice. Stir, then pour in the water and give it a stir to mix well. Bring to a simmer.
• Add the coconut milk, palm sugar, kaffir lime leaves, sweet soy sauce and salt. Give it a good stir and bring back to a simmer. Lower the heat down and simmer for 5 minutes.I like the sauce to be fairly thick, so that it will stick to whatever you dip into it. If you want to drizzle it, just add a little more water to make it slightly runnier.
• Take it off the heat and stir in the lime juice. Check seasoning, and add a little more salt if you need it. The sauce is meant to be strong in flavour, like any salad dressing, as it's meant to be eaten with unseasoned vegetables.Leave the sauce until you are ready to serve.It can be made up to 2 days ahead and stored in the fridge, covered.The sauce is served at room temperature, but you can have it hot, if you prefer.
• Eggs - boil the eggs, cool and peel them. Then halve or quarter them.
• Potatoes - scrub clean, then cut into bite-sized cubes. Boil them for about 7 minutes until a knife glides through easily. This will depend on the size of your cubes. Drain and set aside.
• Tempeh and Tofu - cut into bite-sized cubes and fry separately in a frying pan until crisp and lightly browned, about 3 minutes for each. Drain onto kitchen paper lined plates and set aside.
• Spinach - you can quickly blanch this in a pot of simmering water, or do like I do and use the microwave oven. Give them about 60 seconds, tossing halfway, so they cook uniformly.
• Green beans & Beansprouts - I prefer to leave these raw but you can blanch them in a pot of simmering water.
• Cucumber - cut these into sticks or chop them up roughly into bite-sized pieces like when served with satay.
• Cabbage - shred them or cut them into bite-sized pieces. Leave them raw or blanch them, if you like.
• Tomatoes - halve or quarter, depending on size of the tomatoes you are using. I tend to leave cherry tomatoes whole.
• Salad Leaves - leave them whole or cut them, it's matter of preference.