Gado Gado / Indonesian style salad with peanut sauce. Fun fact - Gado Gado means "Mix mix", which is exactly what this dish is about! Mixed vegetables salad with peanut sauce. Gado-gado is my favorite Indonesian salad.
There are few nations who have succeeded in leaving a definitive mark at the salad bar. Gado-gado (in Indonesian or Betawi language), also known as Lotek (in Sundanese and Javanese) is an Indonesian dish or Indonesian salad consisting of boiled vegetables served with a peanut sauce dressing. It is differed from lotek atah or karedok for its fresh and raw version of the vegetable covered. You can cook Gado Gado / Indonesian style salad with peanut sauce using 12 ingredients and 7 steps. Here is how you cook that.
Ingredients of Gado Gado / Indonesian style salad with peanut sauce
- You need of Peanut sauce:.
- Prepare 200 gr of raw peanuts.
- It's 1/2 tsp of chili powder.
- It's 1/4 tsp of tamarind paste.
- You need 1/4 tsp of salt.
- It's 1/4 tsp of sugar.
- You need 1-2 pcs of green/red chili.
- Prepare 10 gr of chopped onion/garlic (optional).
- You need 3 tbsp of cooking oil.
- Prepare 50 ml of water.
- It's of Boiled Vegetable (any choices such as cabbage, green beans, potatoes, bean sprouts, fried tofu, okra, spinach).
- Prepare of Boiled eggs.
I'm very excited to introduce you to another non-Korean recipe that I filmed with my reader Mariksa in Jakarta, Indonesia! Mariska is showing us how to make the west Java style gado-gado because she was born and raised in West Java province. Gado-gado (Indonesian or Betawi) is an Indonesian salad of slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and lontong. Aisha Nanor Martin's spicy Indonesian salad has it all; crunchy vegetables, boiled eggs, chilli peanut sauce, fresh coriander, fried tofu and a sprinkling of prawn crackers for added crunch.
Gado Gado / Indonesian style salad with peanut sauce step by step
- In my case, I use raw peanuts. If you have unsalted roasted peanuts, it is easier. You may skip the pan fried peanuts in oil. In a pan, heat 3 tbsp cooking oil, pan fry the peanuts for 5-8 minutes. Transfer it on the plate with napkin. Let it cool down. Afterward, remove the skin of the peanuts (optional). I do it to reduce the bitterness of the peanuts skin..
- Ground the peanuts with food processor/mortar and pestle. Add little dash of oil, salt, sugar/palm sugar, chili powder, fresh chili..
- Ground it for 1-2 minutes. It is done and you may store it in the fridge..
- When you want to eat it, take 2 tbsp of peanut paste and mix it well with 3-4 tbsp water and 1/4 tsp tamarind paste (optional). Mix it well. You may add water if you like the sauce thinner..
- Other options: in a non-stick pan, heat 1 tsp cooking oil, stir fry chopped onions, add the peanut pastes, tamarind paste, 2 tbsp water. Stir fry it in low heat until the paste a bit thicker..
- Prepare the boiled vegetables, eggs, fried tofu and anything that you love, crackers..
- Pour the peanut sauce on top of boiled vegetables. Enjoy it..
This Indonesian salad is true to its name, gado-gado , meaning "potpourri." Assorted vegetables, tofu, eggs, and shrimp chips are dressed in peanut sauce. This popular Indonesian salad lends itself to creativity; nearly any combination of raw and cooked vegetables, along with rice or thin noodles, can. And so, in reading "gado gado," or "gado²" the translation could be roughly interpreted as "you really, really shouldn't eat this with rice." This is a light and refreshing salad popular in many parts of Indonesia. I suspect it is of Javanese origin because of its notably sweet flavor profile and use of. Transfer peanut sauce to a small bowl and set aside to let cool.
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