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.
En original opskrift af Forkin
- Tid i alt
- 55 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 850 kcal
Allergenoplysninger: kan indeholde krebsdyr, æg, jordnødder, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 300 gfirm tofu, pressed and cubed
- 120 mlpeanut oil
- 2 stk.potato, peeled and cubed
- 200 ggreen bean, trimmed and cut into 2-inch pieces
- 200 gcabbage, shredded
- 100 gbean sprout
- 4 stk.hard-boiled egg, halved
- 1 stk.cucumber, sliced
garnish
- 2 spsk.fried shallot(valgfrit)
- 4 stk.shrimp cracker(valgfrit)
peanut sauce
- 200 groasted peanut, unsalted
- 2 fedgarlic clove
- 1 stk.red chili, deseeded
- 1 spsk.tamarind paste
- 1 spsk.palm sugar, grated
- 2 spsk.lime juice
- 120 mlwater
- 0,5 tsk.salt
Udstyr
wok · saucepan · slotted spoon · paper towels · food processor · large pot
Fremgangsmåde
Trin for trin
- 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.
Ca. 7 min.
Kokkens note: 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.
Ca. 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 4 min.
- 5
Briefly blanch the bean sprouts for 30 seconds to 1 minute, just until slightly softened. Drain well.
Ca. 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.
Ca. 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.
Ca. 7 min.
Kokkens note: 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.
Ca. 3 min.
- 9
Drizzle generously with the warm peanut sauce. Garnish with fried shallots and serve immediately with shrimp crackers, if using.
Ca. 1 min.
Pr. portion
Næringsindhold
- Kalorier
- 849,7kcal
- Protein
- 31,6g
- Kulhydrat
- 42,9g
- Fedt
- 66g
- Kostfibre
- 10,2g
- Sukker
- 15g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
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.