Gado-Gado
Gado-Gado is a traditional Indonesian salad featuring a vibrant mix of blanched or steamed vegetables, hard-boiled eggs, and crispy fried tofu, all generously coated in a rich and savory peanut sauce. It's a satisfying and flavorful vegetarian meal that offers a delightful contrast of textures and tastes.
Una recepta original de Forkin
- Temps total
- 55 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 850 kcal
Informació sobre al·lèrgens: pot contenir crustacis, ous, cacauets i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 300 gfirm tofu, pressed and cubed
- 120 mlpeanut oil
- 2 upotato, peeled and cubed
- 200 ggreen bean, trimmed and cut into 2-inch pieces
- 200 gcabbage, shredded
- 100 gbean sprout
- 4 uhard-boiled egg, halved
- 1 ucucumber, sliced
garnish
- 2 csfried shallot(opcional)
- 4 ushrimp cracker(opcional)
peanut sauce
- 200 groasted peanut, unsalted
- 2 gragarlic clove
- 1 ured chili, deseeded
- 1 cstamarind paste
- 1 cspalm sugar, grated
- 2 cslime juice
- 120 mlwater
- 0,5 ctsalt
Estris
wok · saucepan · slotted spoon · paper towels · food processor · large pot
Elaboració
Pas a pas
- 1
Heat peanut oil in a deep pan or wok over medium-high heat. Fry the firm tofu cubes until golden brown and crispy on all sides, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
Uns 7 min
Nota de cuina: Ensure the tofu is well-pressed to remove excess water for crispier results.
- 2
Bring a large pot of lightly salted water to a boil. Add the potato cubes and cook until tender, about 8-10 minutes. Remove with a slotted spoon.
Uns 10 min
- 3
In the same boiling water, blanch the green beans for 2-3 minutes until bright green and tender-crisp. Remove and plunge into ice water to stop cooking, then drain.
Uns 5 min
Nota de cuina: Shocking vegetables in ice water helps retain their vibrant color and crisp texture.
- 4
Blanch the shredded cabbage for 1-2 minutes until slightly softened. Remove and plunge into ice water, then drain.
Uns 4 min
- 5
Briefly blanch the bean sprouts for 30 seconds to 1 minute, just until slightly softened. Drain well.
Uns 2 min
- 6
To make the peanut sauce, combine the roasted peanuts, garlic cloves, and red chili in a food processor. Process until a coarse paste forms.
Uns 3 min
- 7
Transfer the peanut paste to a small saucepan. Add the tamarind paste, palm sugar, lime juice, water, and salt. Cook over medium-low heat, stirring constantly, until the sauce thickens and is smooth, about 5-7 minutes.
Uns 7 min
Nota de cuina: Adjust the consistency of the sauce by adding more water if it's too thick, or cooking longer if it's too thin.
- 8
Arrange the cooked potatoes, green beans, cabbage, bean sprouts, fried tofu, and hard-boiled eggs on a large platter or individual plates.
Uns 3 min
- 9
Drizzle generously with the warm peanut sauce. Garnish with fried shallots and serve immediately with shrimp crackers, if using.
Uns 1 min
Per ració
Nutrició
- Calories
- 849,7kcal
- Proteïnes
- 31,6g
- Hidrats de carboni
- 42,9g
- Greixos
- 66g
- Fibra
- 10,2g
- Sucre
- 15g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover Gado-Gado components and peanut sauce separately in airtight containers in the refrigerator.
The vegetables and tofu are best eaten at room temperature; the sauce can be gently reheated on the stovetop with a splash of water if needed.