Mixed Vegetable Salad with Peanut Sauce (Gado-Gado) Recipe
Description: Dive into the vibrant flavors of this Mixed Vegetable Salad with Peanut Sauce, a delightful Indonesian dish that’s as easy to make as it is delicious. Perfect for lunch or snacks, this Gado-Gado recipe is bursting with fresh vegetables and a creamy peanut sauce that will leave your taste buds singing with joy.
- Total Time: 35 minutes
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Servings: 6
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Firm tofu |
| 1 | Ketjap manis |
| 6 | Garlic cloves |
| 1 | Shallot |
| 2 | Eggs |
| 1 | Galangal |
| 1/2 | Teaspoon ground galangal |
| 1 | Teaspoon dried shrimp paste |
| 1 | Teaspoon sambal oelek |
| 1 | Cup raw peanuts |
| 1/2 | Cup brown sugar |
| 1 | Cup palm sugar |
| 1/2 | Cup coconut milk |
| 1 | Teaspoon salt |
| 1 | Lime, juice of |
For the Salad:
- A variety of vegetables (cabbage, bean sprouts, carrots, green beans, potatoes or sweet potatoes, cucumbers, watercress, tomatoes)
Instructions:
-
Prepare the Tofu:
- Remove the tofu from the package and drain.
- Place it on a plate lined with cloth or paper towels, then top with another layer of towel and an inverted plate, and place a weight of a pound or more on top.
- Let it stand for 30 minutes, then unwrap and discard the liquid.
- Cut tofu into bite-sized squares or triangles and sprinkle with ketjap manis.
- Fry in 350°F oil until golden brown and puffy, then transfer to paper towels to drain.
-
Blanch the Vegetables:
- Blanch each vegetable separately in lightly salted water, then rinse 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.
-
Prepare the Gado-Gado Sauce:
- Pound garlic, shallot, galangal, shrimp paste, and chili to a paste in a mortar, or chop together in a blender.
- In a wok or deep skillet, heat oil over medium-high heat until a peanut sizzles on contact.
- Fry peanuts until lightly browned, then transfer to paper towels to drain.
- Once cooled, grind the peanuts in a mortar or food processor to a coarse, grainy paste, adding a little oil if necessary.
- Remove all but 2 tablespoons oil from the pan and reserve for another use.
- Return the pan to medium-low heat and add the pounded mixture.
- Cook until quite fragrant, but do not burn.
- Add peanuts, brown sugar, palm sugar, and coconut milk, then bring to a boil, stirring.
- Simmer until thickened, then season to taste with salt and lime juice.
- Allow to cool to room temperature before serving.
-
Assemble the Salad:
- Place the Gado-Gado Sauce in a small bowl in the center of a large platter.
- Arrange the blanched vegetables on the platter around the sauce.
- Garnish with wedges or slices of hard-cooked egg and fried onion flakes.
- To serve, spoon some sauce onto each plate and dip the vegetables into the sauce.
-
Enjoy Your Gado-Gado!
- This delicious Mixed Vegetable Salad with Peanut Sauce (Gado-Gado) is best enjoyed fresh, serving 4 to 6 people with other dishes or as a standalone meal.
Note: Gado-Gado is a versatile dish, so feel free to customize it with your favorite vegetables and adjust the seasoning of the sauce to suit your taste. With its rich flavors and vibrant colors, this Indonesian-inspired salad is sure to become a favorite in your recipe repertoire.
