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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 55 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 850 kcal
Alerjen bilgisi: kabuklular, yumurta, yer fıstığı, soya ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
Malzemeler
- 300 gfirm tofu, pressed and cubed
- 120 mlpeanut oil
- 2 adetpotato, peeled and cubed
- 200 ggreen bean, trimmed and cut into 2-inch pieces
- 200 gcabbage, shredded
- 100 gbean sprout
- 4 adethard-boiled egg, halved
- 1 adetcucumber, sliced
garnish
- 2 yemek kaşığıfried shallot(isteğe bağlı)
- 4 adetshrimp cracker(isteğe bağlı)
peanut sauce
- 200 groasted peanut, unsalted
- 2 dişgarlic clove
- 1 adetred chili, deseeded
- 1 yemek kaşığıtamarind paste
- 1 yemek kaşığıpalm sugar, grated
- 2 yemek kaşığılime juice
- 120 mlwater
- 0,5 çay kaşığısalt
Ekipman
wok · saucepan · slotted spoon · paper towels · food processor · large pot
Hazırlanışı
Adım adım
- 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.
Yaklaşık 7 dk.
Aşçının notu: 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.
Yaklaşık 10 dk.
- 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 4 dk.
- 5
Briefly blanch the bean sprouts for 30 seconds to 1 minute, just until slightly softened. Drain well.
Yaklaşık 2 dk.
- 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.
Yaklaşık 3 dk.
- 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.
Yaklaşık 7 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
- 9
Drizzle generously with the warm peanut sauce. Garnish with fried shallots and serve immediately with shrimp crackers, if using.
Yaklaşık 1 dk.
Porsiyon başına
Besin değerleri
- Kalori
- 849,7kcal
- Protein
- 31,6g
- Karbonhidrat
- 42,9g
- Yağ
- 66g
- Lif
- 10,2g
- Şeker
- 15g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.