Gado Gado Indonesian Salad With Peanut Sauce Recipes
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!
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- In a large saucepan, bring water and brown rice to a boil, then add a pinch of salt, swirl to combine, cover, and reduce heat to simmer. Cook for 20-30 minutes until water is absorbed and rice is tender and fully cooked. Drain off any excess liquid at the end if there is any. Set rice aside and cover to keep warm.
- In the meantime, preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper. Add sliced sweet potato and drizzle with avocado oil. Bake for 20-25 minutes. When ready, rounds should be tender and slightly golden brown. Set aside.
- While potato rounds and rice are cooking, steam your green beans in a steamer basket or in the microwave for 3-4 minutes. Alternatively, add to boiling hot water for 1 minute, then transfer to ice water to stop the cooking process (a.k.a. “shocking”). Drain and set aside.
- Prepare the peanut sauce by adding all ingredients except water to a small mixing bowl and whisking. Add hot water 1 tablespoon (15 ml) at a time until desired consistency is reached — it should be pourable.
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