Traditional Javanese salad whose name means
Asian
Gado-Gado
Indonesian Gado-gado: vegetable salad with peanut sauce, traditional step by step recipe.
- Indonesia
- Salad
- easy
30 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 18 g
- Carbohydrates 32 g
- Fat 26 g
Story behind the dish
Preparation
Gado-Gado is an Indonesian preparation with easy difficulty. Reserve about 45 minutes in total (30 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 200 g of green beans.
- Have ready: 200 g bean sprouts.
- Have ready: 2 cooked potatoes.
- Have ready: 1 cucumber.
- Have ready: 200 g of cabbage.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cook or blanch the green beans separately
Cook or blanch the green beans, bean sprouts and cabbage separately until tender but textured. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Cook the potatoes and eggs
Cook the potatoes and eggs, peel and cut into pieces. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Crush the peanuts with garlic
Blend the peanuts with garlic, chili, kecap manis, lime juice and a little water until you get a creamy sauce. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Arrange all the vegetables
Arrange all the vegetables, fried tofu, potato and egg on a plate in an orderly manner. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Drizzle generously with peanut sauce
Drizzle generously with the peanut sauce. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve at room temperature
Serve at room temperature, stirring just before eating. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The peanut sauce should be thick but fluid; adjust the water little by little.
- Cook each vegetable separately to respect its texture and cooking time.
Variations
- Gado-gado with shredded chicken
- Version with tempeh instead of tofu
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