Description
Gado Gado is a traditional Indonesian salad featuring blanched vegetables, eggs, crispy tempeh, and a flavorful peanut sauce. This recipe offers a balance of textures and flavors, creating a satisfying and nutritious dish.
Ingredients
Units
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Gado Gado Sauce:
- 1/3 cup natural peanut butter, smooth or crunchy
- 4 tsp red curry paste
- 3 tsp Kecap Manis (Indonesian sweet soy sauce)
- 1 tsp sambal oelak or other chili paste
- 1/2 tsp salt
- 1 large garlic clove, pressed
- 1 1/2 tbsp lime juice
- 1/2 cup coconut milk
- 1/2 cup water
Salad:
- 1 bunch spinach
- 4 cups beansprouts
- 200g potato, small halved or large chopped
- 1 cucumber, sliced
- 2–3 boiled eggs, halved
- 15 prawn crackers
Crispy Tempeh (or tofu):
- 2 tbsp vegetable or peanut oil
- 200g tempeh or firm tofu
Garnishes:
- 1 tbsp finely chopped peanuts
- Red chili, finely sliced
Instructions
- Gado Gado Peanut Sauce: Mix all ingredients in a small saucepan over medium-low heat, bring to a simmer, and cook for 5 minutes until thickened. Adjust seasoning to taste and keep warm.
- Blanched Vegetables: Cook potatoes, beansprouts, and spinach separately until just cooked. Drain excess water.
- Crispy Tempeh or Tofu: Slice and fry until crispy.
- Assemble: Arrange vegetables, tempeh, and egg on a plate. Serve with warm peanut sauce, peanuts, chilies, and prawn crackers.
Notes
- Use natural peanut butter without added sugar for a richer flavor.
- Maesri red curry paste is recommended for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 572 cal
- Sugar: 15g
- Sodium: 502mg
- Fat: 33g
- Saturated Fat: 10g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 187mg
