Gado Gado Ketupat and Ketoprak
GADO-GADO KETUPAT Indonesia Salad with Peanut Sauce
*Ingredients:
- lontong/ketupat (steamed rice cake), this is the carb
- hard-boiled eggs, the protein
- fried tofu.
- Toge (Bean spouts), Tofu, cabbage, corn, spinach, silverbeet, cucumber, green beans, English spinach, carrots
- bawang goreng (fried shallots)
-spicy peanut sauce.
* PEANUTS SAUCE
Ingredients to prepare Indonesian gado-gado peanut sauce;
-fried peanuts,
-red chilies,
-garlic,
-palm sugar,
-salt,
-terasi/belacan/shrimp paste, -tamarind, lime, and kecap manis.
* Method:
1. Using a food processor, grind peanuts, garlic, palm sugar, chilies, terasi/belacan/shrimp paste, and salt. Try to stop when the peanuts still have some chunks and not completely turned into a smooth paste.
2. Transfer the peanut mixture into a mixing bowl, add tamarind juice, lime juice, and sweet soy sauce.
3. Then add enough hot water to the mixture while stirring to get the consistency of the peanut sauce that you like.
* ASSEMBLE THE GADO-GADO KETUPAT SALAD
1. Arrange ketupat, top with all vegetables are cooked, Top with fried tofu, and fried shallots. Serve with the peanut sauce and boiled Egg.
2. Just prior to eating the salad, pour the peanut sauce and mix well.
KETOPRAK ( VERMICELLI AND TOFU SALAD )
* Ingredients
- 2 block firm tofu (about 300 gram), drained and cut into 1/2 inch x 1/2 inch x 1 inch
- 100 gram bean sprouts (Indonesian: taoge)
- 200 gram vermicelli (Indonesian: bihun), soaked in cold water until soft
* Peanut sauce
- 100 gram peanut with skin on (Indonesian: kacang tanah kulit)
- 5 cloves garlic
- 5 Thai chilies (Indonesian: cabe rawit)
- 1 tablespoon palm sugar (Indonesian: gula Jawa)
- 1 teaspoon salt
- 175 ml - 200 ml warm drinking water
* Accompaniments
- sweet soy sauce (Indonesian: kecap manis)
- fried shallot (Indonesian: bawang goreng)
Method:
* Salad
1. Heat enough oil in a pot for deep frying.
2. Deep fry peanuts until a shade darker.
3. Deep fry tofu until lightly golden brown.
4. Deep fry garlic until lightly golden brown.
5. Deep fry Thai chilies until a shade lighter.
6. Boil a pot of water and blanch bean sprouts. Remove with slotted spoon and set aside.
7. Blanch vermicelli, drain and set aside.
* Peanut sauce
1. Grind peanut, garlic, Thai chilies, palm sugar, and salt until becoming a thick paste.
2. Add water and mix well.
* Assemble the salad
1. Arrange vermicelli. Top with fried tofu, bean sprouts, and fried shallots. Drizzle with sweet soy sauce. Serve with the peanut sauce.
2. Just prior to eating the salad, pour the peanut sauce and mix well.
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Universal Thai Basil Sauce Recipe!
Thank you to Ombre Lab for sponsoring this video. Could your gut be the cause of your chronic health issues? Get $30 off an at-home gut health test and find out:
I discovered a great way to use up basil that's about to go bad. This recipe is a fantastically versatile Thai basil sauce (which can be made with Italian basil or holy basil) that you can put over any kind of protein, or use as a stir fry sauce. You can make the sauce whenever you need to use up the basil, then keep it in the fridge and there's a quick meal ready to go!
The flavour of this sauce will be reminiscent of a Thai basil stir fry that you might have had from your local Thai restaurant. Goes great with fish, chicken, tofu...really anything, so feel free to use it as a base and add to it whatever you have!
WRITTEN RECIPE:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Crispy fried shallots recipe - How to make it at home (Asian condiments)
Crispy fried shallots are a must-have condiment in most Asian families. It adds crispness, aroma, and flavor to almost every dish, ranging from Ipoh shredded chicken noodles, fried noodles, fried rice, and congee.
Although it is sold at most Asian grocery stores, it is easy to make it yourself.
This is my recipe for preparing crispy fried shallots at home and the accompanied shallot oil.
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Recipe:
(Please download the recipe and read the full details at )
Ingredients:
130g Thai shallots
Sufficient oil to submerge the shallot for deep-frying
Method:
- Cut away both ends of the shallots and remove the skin.
- Cut the shallots crosswise in rings, either with a mandoline or a sharp knife.
- Now heat some vegetable oil in a medium saucepan or pan.
- Once the oil is heated to medium, place the shallot slices into the hot oil.
- Constant stirring with a pair of chopsticks to separate the shallot rings helps fry them evenly. The endpoint is when the shallot has become golden brown.
- Once the color has turned golden, please remove it from the oil immediately with a slotted spoon.
#FriedShallots
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Website:
Gettin jiggy with it: How to Cook Super Flavorful Tofu, fried crisp, with lots of commentary
Have ever put tofu in the fridge to marinate, maybe for days on end, and then you cook it and it is still super bland? Or maybe you baked it and it was too salty or not flavorful enough? Well, I have a technique for you! This method will make your tofu POP! It's easy, dolly.
Gado Gado Salad with a creamy peanut sauce dressing
#gadogadosalad #peanutsauce
The Gado Gado salad which literally translates to Mix Mix is one of the national dishes of Indonesia and is served with a variety of vegetables, rice, tofu, hardboiled egg and topped with a lovely Peanut sauce.
Lontong Recipe :
Ingredients
For Gado Gado Salad
Fried Tofu ( Cut into Cubes)
Sweet Corn ( Blanched)
Cucumber
Spinach ( Blanched)
Snake Beans ( Blanched)
Boiled Eggs ( Boiled)
Boiled Potatoes ( Boiled and cubed)
Lontong ( Compressed Rice cakes)
Fried Shallots
Peanut Sauce Dressing
Dry red chillies - 5 Nos
Birds eye chillies - 12 Nos
Garlic - 12 Cloves
Galangal -1/2 Inch
Palm Sugar - 1/4 Cup
Water - 1/2 Cup
Salt - 1 Tsp
Tamarind Juice - 1 Tbsp
Shrimp paste - 1.5 Tsp
Roasted Peanuts - 1 Cup
Soy sauce - 1 Tbsp
Kaffir lime leaves - 2 Nos