Recipe: Appetizing Gado Gado / Indonesian style salad with peanut sauce

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

1. You need of Peanut sauce:.
2. Prepare 200 gr of raw peanuts.
3. It's 1/2 tsp of chili powder.
4. It's 1/4 tsp of tamarind paste.
5. You need 1/4 tsp of salt.
6. It's 1/4 tsp of sugar.
7. You need 1-2 pcs of green/red chili.
8. Prepare 10 gr of chopped onion/garlic (optional).
9. You need 3 tbsp of cooking oil.
10. Prepare 50 ml of water.
11. It's of Boiled Vegetable (any choices such as cabbage, green beans, potatoes, bean sprouts, fried tofu, okra, spinach).
12. 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

1. 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..
2. Ground the peanuts with food processor/mortar and pestle. Add little dash of oil, salt, sugar/palm sugar, chili powder, fresh chili..
3. Ground it for 1-2 minutes. It is done and you may store it in the fridge..
4. 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..
5. 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..
6. Prepare the boiled vegetables, eggs, fried tofu and anything that you love, crackers..
7. 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.