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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 55 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 850 kcal
Informacja o alergenach: może zawierać skorupiaki, jaja, orzeszki ziemne i soja. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 300 gfirm tofu, pressed and cubed
- 120 mlpeanut oil
- 2 szt.potato, peeled and cubed
- 200 ggreen bean, trimmed and cut into 2-inch pieces
- 200 gcabbage, shredded
- 100 gbean sprout
- 4 szt.hard-boiled egg, halved
- 1 szt.cucumber, sliced
garnish
- 2 łyżkafried shallot(opcjonalnie)
- 4 szt.shrimp cracker(opcjonalnie)
peanut sauce
- 200 groasted peanut, unsalted
- 2 ząbekgarlic clove
- 1 szt.red chili, deseeded
- 1 łyżkatamarind paste
- 1 łyżkapalm sugar, grated
- 2 łyżkalime juice
- 120 mlwater
- 0,5 łyżeczkasalt
Sprzęt
wok · saucepan · slotted spoon · paper towels · food processor · large pot
Sposób przygotowania
Krok po kroku
- 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.
Około 7 min
Wskazówka kucharza: 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.
Około 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.
Około 5 min
Wskazówka kucharza: 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.
Około 4 min
- 5
Briefly blanch the bean sprouts for 30 seconds to 1 minute, just until slightly softened. Drain well.
Około 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.
Około 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.
Około 7 min
Wskazówka kucharza: 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.
Około 3 min
- 9
Drizzle generously with the warm peanut sauce. Garnish with fried shallots and serve immediately with shrimp crackers, if using.
Około 1 min
Na porcję
Wartości odżywcze
- Kalorie
- 849,7kcal
- Białko
- 31,6g
- Węglowodany
- 42,9g
- Tłuszcz
- 66g
- Błonnik
- 10,2g
- Cukry
- 15g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.