Gado Gado (Indonesian Salad with Peanut Dressings)

Name: Gado Gado (Indonesian Salad with Peanut Dressings)
Cuisine: American
Ingredients: Lontong (Indonesian rice cake); 2 medium potato, boiled, peeled, cut into small chunks; 1 medium cucumber, cut into small chunks; 150 gr bean sprouts, put into boiling water for 1 minute, drained; 200 gr long beans, trimmed, cut into 1.5 inches pieces, boiled or baby spinach, put into boiling water for 1 minute, drained; 2 pieces fried tofu, cut into small chunks; 2 pieces fried soy bean cake, cut into small chunks; 8 sheets lettuce, cut; For the sauce:; 1 tbsp vegetable oil; 3 tsp coconut sugar; 2 tbsp tamarind juice, from 1 tsp wet tamarind mixed with 2 tbsp water; 200 ml instant coconut milk; 3 kaffir lime leaves, cut away the bones; 200 gr peanuts, fried, ground; For the ground spices:; 8 cloves garlic; 5 red peppers; 1 inch cutchery; For the complement:; 2 tomatoes, divided by 8; 2 hard cooked large eggs, peeled, halved; Emping (Indonesian chips); Indonesian crispy crackers; Chili sauce (made of 8 bird eyes chili peppers and 4 cloves garlic, boiled, drained, ground)

jenscookingdiary @jenscookingdiary

Pasadena, California

Just the perfect weather for this refreshing healthy salad!!! ☀️😋Please do not hesitate to contact me if you have questions about the ingredients. I know a lot of people are not familiar with Indonesian spices. I would gladly help to explain 😊 IG @jenscookingdiary @jenscookdineandtravel

jenscookingdiary @jenscookingdiary

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Ingredients

Lontong (Indonesian rice cake)
2medium potato, boiled, peeled, cut into small chunks
1medium cucumber, cut into small chunks
150 grbean sprouts, put into boiling water for 1 minute, drained
200 grlong beans, trimmed, cut into 1.5 inches pieces, boiled or baby spinach, put into boiling water for 1 minute, drained
2 piecesfried tofu, cut into small chunks
2 piecesfried soy bean cake, cut into small chunks
8 sheetslettuce, cut
For the sauce:
1 tbspvegetable oil
3 tspcoconut sugar
2 tbsptamarind juice, from 1 tsp wet tamarind mixed with 2 tbsp water
200 mlinstant coconut milk
3kaffir lime leaves, cut away the bones
200 grpeanuts, fried, ground
For the ground spices:
8 clovesgarlic
5red peppers
1 inchcutchery
For the complement:
2tomatoes, divided by 8
2hard cooked large eggs, peeled, halved
Emping (Indonesian chips)
Indonesian crispy crackers
Chili sauce (made of 8 bird eyes chili peppers and 4 cloves garlic, boiled, drained, ground)

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Steps

1

Heat the vegetable oil. Sauté ground spices and kaffir lime leaves until fragrant. Add ground peanuts. Mix well.
2

Add coconut milk, coconut sugar, and salt. Keep stirring constantly until boiling.
3

Add tamarind juice. Mix well. Remove from the heat. Set aside.
4

Arrange rice cake chunks, boiled potato, cucumber, bean sprouts, spinach, fried tofu, fried soy bean cake, and lettuce on a plate. Pour some sauce. Serve with the complement! 😋

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jenscookingdiary @jenscookingdiary

on July 15, 2018 22:40

Pasadena, California

I’m just an ordinary mother who ❤️ to cook 4 my one and only lovely daughter. From 🇮🇩. Live in 🇺🇸 I cook mostly Asian food but I’m open to other dish from other countries too. Hope you all will like the recipes I share 🙏🏻❤️ IG: @jenscookingdiary @jenscookdineandtravel

Keywords

Salad Chilies Lettuce Sitaw Vege Cucumber Peanut Textured Soy Protein Atsuage Kaffir Lime Coconut Pepper Rice Egg Cheera Soy Bean Bean Sprout Tomato Poultry Potato Garlic

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Gado Gado (Indonesian Salad with Peanut Dressings)

Gado Gado (Indonesian Salad with Peanut Dressings)

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