Gado-Gado: Javanese-Style Vegetable Salad With Peanut Sauce
2
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1 c
potatoes, peeled, boiled, and chopped into chunks
1
chayote peeled, diced, and blanched
1
watercress leaf, washed and rinsed
½ c
bean sprouts, washed and blanched
½ c
long greens beans, cut into chunks and blanched
1 c
white cabbage, cut into thick slices and blanched
½
gourd, green (or white), sliced and blanched
½ c
cucumber, seedless, peeled and cut into thick slices
3
hard-boiled eggs, cut into wedges
½ c
cherry tomatoes, sliced
1
fried sliced shallot
12
fried garlic crackers
¾ c
firm tofu and tempeh, chopped into chunks and fried
Peanut Sauce
⅔ c
peanuts, skin on
1 tbsp
vegetable oil
1 lg
red chile, seedless and cut in large chunks
1
red bird's eye chile, cleaned and cut into four slices
4
cloves garlic, peeled
1 tbsp
sweet soy sauce
1 tsp
tamarind paste
2 tbsp
warm water
⅓ c
palm sugar
1 tbsp
salt
1
lime, juiced
A bed of blanched vegetables, tofu, and tempeh is the perfect blank canvas for garlicky, spicy peanut sauce in this classic Indonesian dish.
Directions
Peanut Sauce
- Place peanuts, garlic, palm sugar, chiles, vegetable oil, and salt into a food processor. Pulse until you get a smooth paste. Place in a mixing bowl.
- Add tamarind paste, lime juice, and sweet soy sauce to the mix and stir.
- Keep stirring, pouring only enough of the warm water until you reach your desired consistency.
Gado-Gado
- Use a paper towel to drain any excess water from the blanched vegetables so that they stay crisp and crunchy. Blanched vegetables should be kept slightly undercooked (al dente). In a large bowl, combine all the vegetables except the cherry tomatoes.
- Add the peanut dressing. If too thick, thin out by adding some hot water.
- Stir well, taste, and adjust the seasoning accordingly.
- Sprinkle the fried shallots on top, then add the cherry tomatoes, egg wedges, tofu, tempeh, and crackers. Mix and serve.