Gado-Gado: Indonesian Cuisine

 

Ingredients:

For the Vegetables:

1/2 pound green beans, trimmed and cut into bite-sized pieces

1/2 pound baby carrots, peeled and halved or quartered

1 cup sugar snap peas, trimmed and strings removed (optional)

1 small head of cauliflower, cut into florets

1 cucumber, thinly sliced

1 head of romaine lettuce, leaves separated and washed

1 cup bean sprouts (optional)

• For the Protein:
• 1 block firm tofu, cut into cubes
• 1 block tempeh, thinly sliced
• 4 hard-boiled eggs, peeled and quartered
• For the Peanut Sauce:
• 1 cup roasted peanuts (unsalted)
• 1/2 cup coconut milk
• 1/4 cup kecap manis (sweet soy sauce)
• 2 tablespoons tamarind paste (or 1 tablespoon lime juice)
• 2 tablespoons brown sugar
• 1 red chilli pepper, seeded and chopped (adjust for spice preference)
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 inch ginger, grated
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon salt
• For Garnish (optional):
• Fried shallots
• Krupuk (fried prawn crackers)
• Chopped fresh cilantro

Instructions:

1. Prepare the Vegetables:
• Bring a pot of water to a boil. Add the green beans, carrots, and sugar snap peas (if using) and blanch for 2-3 minutes. Drain and rinse with cold water to stop the cooking process.
• Steam the cauliflower florets for 5-7 minutes, or until tender-crisp.
2. Fry the Tofu and Tempeh:
• Heat a shallow pan with enough oil to lightly coat the bottom. Add the tofu cubes and fry over medium heat until golden brown on all sides. Drain on paper towels to remove excess oil.
• Repeat the frying process with the tempeh slices.
3. Make the Peanut Sauce:
• In a food processor or blender, combine the roasted peanuts, coconut milk, kecap manis, tamarind paste (or lime juice), brown sugar, chilli pepper, garlic, shallot, ginger, turmeric powder, and salt. Blend until smooth and creamy. You can adjust the consistency of the sauce by adding more coconut milk if it's too thick.
4. Assemble the Gado-Gado:
• Arrange the romaine lettuce leaves on a large serving platter. Top with the blanched vegetables, cauliflower florets, sliced cucumber, fried tofu cubes, tempeh slices, and quartered hard-boiled eggs.
5. Serve:
• Pour the peanut sauce over the salad or serve it on the side for dipping. Garnish with fried shallots, krupuk (if using), and chopped fresh cilantro (optional).

Tips:

• You can add other vegetables to your Gado-Gado, such as broccoli florets, corn kernels, or cherry tomatoes.
• If you don't have tamarind paste, you can substitute it with an equal amount of lime juice.
• Adjust the spiciness of the peanut sauce to your preference.
• Leftover Gado-Gado can be stored in the refrigerator for up to 2 days. However, the fried tofu and tempeh may lose their crispness. The peanut sauce can be stored separately for a longer period.

Nutrition Information:

(per serving, based on 1/4 of the recipe)

• Calories: 400-500 (depending on oil used for frying)
• Fat: 20-25g
• Protein: 15-20g
• Carbohydrates: 30-35g

Enjoy this delightful and colourful Indonesian salad!