Gado gado is an Indonesian salad of cooked and raw vegetables drizzled with a creamy, sweet, sour and spicy peanut dressing, and topped with shrimp crackers. Don’t let the long list of ingredients intimidate you – the entire package comes together effortlessly and you can use nearly any combination of raw and cooked vegetables as long as boiled eggs and boiled potatoes are included.
Ingredients
- Potatoes, peeled, boiled, cut into bite-size pieces
- Fresh cucumber, sliced
- Fried tempeh, cut into cubes
- Fried tofu, cut into cubes
- Hardboiled eggs, halved
- Black soy sauce
- Chinese celery leaves, chopped
Vegetables to be blanched
- String beans cut into 3cm long pieces
- Cabbage, shredded
- Bean sprouts
- Spinach
- Broccoli, cut into small florets
- Carrot, sliced
For the sauce
- 300g toasted peanuts, ground
- 5g shrimp paste
- 5 chilies
- 5 pips garlic, peeled
- 7 kaffir lime leaves
- 50g palm sugar
- 1 tsp sugar
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
- 1 tbsp tamarind paste
- 1 tbsp salt
- Water
Instructions
- Bring a pot of salted water to a boil and blanch the vegetables until tender. Drain well.
- Blend the sauce ingredients in a blender. Gradually add water to a desired thickness. Cook the sauce over medium heat, stirring constantly, simmer until sauce is thickened.
- Arrange the blanched vegetables on a plate, along with tempeh, tofu, potato, cucumber and eggs. Pour the sauce over everything. Garnish with black soy sauce, Chinese celery leaves and fried shallots, top with shrimp crackers and serve immediately.
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