Main Course

Gado-Gado

Name: Gado-Gado
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4人分
Cuisine: indonesian
Ingredients: 300 g firm tofu pressed and cubed; 120 ml peanut oil; 2 個 potato peeled and cubed; 200 g green bean trimmed and cut into 2-inch pieces; 200 g cabbage shredded; 100 g bean sprout; 4 個 hard-boiled egg halved; 1 個 cucumber sliced; 2 大さじ fried shallot (お好みで); 4 個 shrimp cracker (お好みで); 200 g roasted peanut unsalted; 2 片 garlic clove; 1 個 red chili deseeded; 1 大さじ tamarind paste; 1 大さじ palm sugar grated; 2 大さじ lime juice; 120 ml water; 0.5 小さじ salt

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.

Forkinによるオリジナルレシピ

合計時間: 55 分
人数: 4
難易度: 普通
1人分: 850 kcal

アレルゲン情報： 甲殻類、卵、ピーナッツ、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

300 gfirm tofu, pressed and cubed
120 mlpeanut oil
2 個potato, peeled and cubed
200 ggreen bean, trimmed and cut into 2-inch pieces
200 gcabbage, shredded
100 gbean sprout
4 個hard-boiled egg, halved
1 個cucumber, sliced

garnish

2 大さじfried shallot(お好みで)
4 個shrimp cracker(お好みで)

peanut sauce

200 groasted peanut, unsalted
2 片garlic clove
1 個red chili, deseeded
1 大さじtamarind paste
1 大さじpalm sugar, grated
2 大さじlime juice
120 mlwater
0.5 小さじsalt

調理器具

wok · saucepan · slotted spoon · paper towels · food processor · large pot

作り方

手順

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.
約7 分
調理のヒント： 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.
約10 分
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.
約5 分
調理のヒント： 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.
約4 分
5
Briefly blanch the bean sprouts for 30 seconds to 1 minute, just until slightly softened. Drain well.
約2 分
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.
約3 分
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.
約7 分
調理のヒント： 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.
約3 分
9
Drizzle generously with the warm peanut sauce. Garnish with fried shallots and serve immediately with shrimp crackers, if using.
約1 分

1人分

栄養情報

70%スコア

カロリー: 849.7kcal
たんぱく質: 31.6g
炭水化物: 42.9g
脂質: 66g
食物繊維: 10.2g
糖類: 15g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover Gado-Gado components and peanut sauce separately in airtight containers in the refrigerator.

温め直し

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.