Gado-gado vegetable salad
Mariska has her own channel on YouTube! Visit her channel to learn delicious recipes!
This is a recipe for Indonesian Gado-gado from Mariska, filmed in Jakarta as part of my Gapshida project. There are all kinds of Korean food fans there! Enjoy!
Ingredients
(for 2 servings)
1 thinly sliced medium sized fresh cucumber, 2 fried tempeh (soybean patties), 2 pieces of fried tofu, and a hard boiled egg cut into 4 pieces.
For blanched vegetables:
1 cup of string beans cut into 4 cm long pieces, 1 cup of shredded cabbage, 1 cup of mung bean sprouts, 2 small chayotes cut into wedges (2 cups' worth), 1 cup of water spinach (ong choy), 1 cup of Chinese spinach
For the sauce:
ground roasted peanuts, bird's eye chilis, dried shrimp paste (terasi), palm sugar, salt, tamarind, and water
For garnish:
fried shallots, shrimp crackers, emping (gnetum gnemon chips called Melinjo in Indonesian)
Optional:
1 medium sized steamed potato cut into bite size pieces
Directions
1. Blanch and strain Chinese spinach, water spinach, string beans, mung bean sprouts, cabbage and slice 1 cucumber.
Make sauce using a mortar and pestle
(cooking time: 20-30 minutes)
1. Grind these ingredients with a mortar and pestle until they're smooth: 1 ts salt, 2 ts dried shrimp paste, 3 red bird's eye chilis, and ¼ cup's worth of palm sugar.
2. Add 1 cup of finely ground roasted peanuts (or 1 cup of peanut butter) and grind it all some more until it's mixed well. If you use peanut butter instead of ground roasted peanuts, add less salt because there's salt in the peanut butter.
3. Mix 1 tbs (about 20 grams) of tamarind with ¼ cup of hot water in a small bowl. Add the juice to the sauce.
4. Add ½ cup of water and mix it well.
5. Transfer the vegetables to a serving plate and pour the sauce on top of it or mix all the vegetables with the sauce in the mortar before serving.
6. Add a sliced hard-boiled egg on top and garnish with fried shallots, shrimp crackers and emping.
7. Serve with steamed rice.
Or make sauce using a food processor
(cooking time: 15-20 minutes)
1. Grind 1 ts salt, 2 ts dried shrimp paste, 3 red bird's eye chilis, and ¼ cup's worth of palm sugar in a food processor until smooth.
2. In a bowl, mix the blanched vegetables with the sauce. Transfer to a serving plate.
3. Garnish with fried shallots, shrimp crackers, and emping.
4. Serve with steamed rice.
Gado Gado - Norah's Cooking Diary
In this video I am going to share with you a Gado Gado Recipe.
A mixture of vegetables with potatoes, tofu and eggs coated in rich, creamy and fragrant peanut sauce taste marvelously delicious. The added crush prawn crackers give this dish that extra crunch on every bite.
“Gado Gado” is an Indonesian salad typically served as a complete meal in Indonesia. “Gado Gado” literally means “Mix Mix” and refers to a mixture of vegetables. The peanut sauce are prepared in a different ways base on their regions in Indonesia. Some prepared fresh in pestle and some are cooked in a pot.
Happy cooking????
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Welcome to Norah’s Cooking Diary Season 3. This is the 5th video of Season 3. If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends. And don’t forget to subscribe if you haven’t already.
Several notes here to share with you:
???? You could use other mixtures of vegetables that you prefer and then cut them to your preference.
???? I used large size Dried Chilies in this recipe. Larger size dried chilies have less heat as compared with the smaller ones. You could use any types of chilies that you prefer and adjust the quantity to suit your heat tolerance.
???? I used Egg Noodles in this recipe. Yellow noodles or Compressed Rice (known as “Nasi Impit” in Indonesia) are commonly added to this dish in some regions of Indonesia. This is OPTIONAL.
???? I added finely chopped Kaffir Lime leaves to garnish the peanut sauce and further added Calamansi lime juice to the dish. Both kaffir lime leaves and Calamansi lime juice will add a nice fragrance to the dish. This is also OPTIONAL.
Here is a quick rundown of the recipe:
## INGREDIENTS ##
PEANUT SAUCE
✅️ 200Gm Roasted Peanut
✅️ 10 Dried Chilies
✅️ 3 Bulbs Shallot, sliced
✅️ 3 Cloves Garlic, sliced
✅️ ±40Gm Galangal, sliced
✅️ ±20Gm Turmeric, sliced
✅️ 1 Stalk Lemongrass, sliced (white part only)
✅️ 50Gm Tamarind Paste
✅️ 20Gm Shrimp Paste
✅️ 100Gm Palm Sugar
✅️ 1½ Cups Plain Water
✅️ ¼ Cup Cooking Oil
✅️ ½ Cup Coconut Milk
✅️ 2 Tbsp Sweet Soy Sauce
✅️ Salt to taste
GADO GADO
✅️ Peanut Sauce (prepared earlier)
✅️ 2 Eggs (±60gm each)
✅️ 150Gm Fermented Soybeans
✅️ ±200Gm Tofu
✅️ ±100Gm Bean Sprouts
✅️ ±50Gm Snake Beans, cut
✅️ ±80Gm Cabbage, cut
✅️ ±150Gm Water Spinach, leaves only
✅️ 2 Potatoes (±200gm), peeled and cut
✅️ 1 Cucumber (±140gm)
✅️ 1 Cup Cooking Oil (for frying)
✅️ 2 Cups Plain Water (for boiling and blanching vegetables)
## METHOD OF PREPARATION##
## STEP 1 ##
Cut and transfer the cucumber to a large plate. Cook the prepared potatoes until they are soft and then transfer to the same plate. Cook each of the prepared vegetables until they are just wilted and then transfer them to the same plate. Place the eggs in a pot filled with water just covering the eggs and cover the lid. Bring the water to a boil over HIGH heat and put the pot aside with its lid covered for 10mins. After 10 mins transfer the hardboiled eggs into ice water to cool before peeling their shell and cut to your liking. Transfer them to the plate.
## STEP 2 ##
Deep fry the prepared Tofu and fermented soybean in a VERY HOT oil a few pieces at a time until they are golden in color. Remove them with a slotted spatula and transfer to the plate. Remove the cooking oil in the pot leaving ¼ cup of oil for the preparation of the peanut sauce.
## STEP 3 ##
Add the roasted peanut in a food processor and grind them into fine bits then transfer to a bowl and set aside. Cut the dried chilies and soaked them in hot water until they are softened then remove their seeds. Add the shallots, garlic, turmeric, lemongrass, galangal, softened dried chilies and ¼ cup of plain water into the food processor. Grind them together into a smooth paste.
## STEP 4 ##
Stir fry the grounded paste in the left over ¼ cup cooking oil over MEDIUM heat until slightly dry before adding the shrimp paste. Continue to stir fry the mixture until it is slightly drier than earlier. Add 1½ cups of plain water and stir to mix well. Dissolve the tamarind paste in ½ cup of plain water then pour into a sieve over the pot and discard the solids. Bring the mixture to a boil and add the grounded peanut. Stir the mixture briefly to mix well before adding the palm sugar. Stir until the mixture comes to a boil again. Reduce the heat to LOW and stir occasionally to avoid burning the bottom. Once sauce thickens, add the coconut milk and bring to a boil. Add sweet soy sauce and switch the heat OFF. Stir the peanut sauce and season with salt. Serve the peanut sauce together with the vegetables prepared earlier.
Happy cooking ????????
# Music Credits #
Yellow Rose of Berkeley
Sunshine Samba
#norahscookingdiary
Indonesian Peanut Sauce - authentic, fresh and nutty Gado Gado, Satay sauce I The House of Spices????
Peanut sauce, also known as ‘sambal kacang’, is an authentic Indonesian sauce that is made with roasted or fried peanuts. It’s so rich, flavourful, nutty, thick, spicy, sweet and everything else you would want in a sauce. It’s also super versatile and can be served with many dishes.
In most western countries today, peanut butter is used to make peanut sauce instead of actual peanuts. Although peanut butter is a great substitute, I would never want to make peanut sauce with peanut butter nor would I recommend you to try it because it tastes completely different from traditional peanut sauce.
Being born and raised in Indonesia, this recipe is close to my heart. I can vouch for the authenticity and flavours. It’s truly amazing and you need to try it for yourselves ????????❤️
Head over to my WEBSITE for the full recipe:
On my website, you'll find the list of ingredients along with a list of substitute ingredients, tips and frequently asked questions!
If you like this video, please give it a thumbs up and SUBSCRIBE to my channel. Click on the BELL ICON to be notified every single time I post a new recipe on this channel.
For more behind the scenes action, follow me on instagram (@TheHouseofSpices):
Thank you for watching, see you in my next video.
Until then, happy cooking! ????
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Recipe Related FAQ’s:
????Vegan: Well guess what, this recipe is already Vegan!
????Gluten: This recipe is 100% gluten free!
????Nuts: This recipe contains tree-nuts.
⏰Total Time: 30 minutes
????Don’t forget to tag @thehouseofspices with your creations.
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Music Credits -
Song/Music: LiQWYD - Smile
Video link:
Gado Gado // OIL FREE // WHOLE FOOD PLANT BASED // EASY VEGAN RECIPE
A delightfully versatile and healthy Indonesian salad with spicy peanut sauce!
//GADO GADO.
Serves 4
Turmeric Marinated Tofu
2 blocks of tofu, extra firm
3 tablespoons coconut milk
1 tablespoon lime juice
1 tablespoon turmeric (I used Piquant Post Turmeric Gold)
1 clove garlic, minced
1 teaspoon sambal olek
Gado Gado Sauce
1/3 cup peanut butter (or 1/4 cup powdered peanut)
4 teaspoons red curry paste
3 teaspoons soy sauce
1 teaspoon sambal olek
1/2 teaspoon sea salt
1 clove garlic, minced
1 1/2 tablespoons lime
1/2 cup coconut milk
1/2 cup water
Gado Gado Veggies
1 bunch spinach, blanched
1 medium potato, washed boiled till tender and then cut into 1” bite sized pieces
1 cucumber sliced on the diagonal
1 cup sprouts
Garnishes: red chili (sliced), lime, chopped peanuts, cilantro
Step One
Pre-heat the oven to 425°F. Cut the tofu into 1” cubes. Place the tofu onto a paper towels and cover with another paper towel. Gently press on the tofu to remove some of the excess liquid. Allow to sit 5-10 minutes, changing the paper towels if necessary. Press gently one last time between the paper towels and transfer to a mixing bowl. Take the coconut milk, lime juice, Piquant Post Turmeric Gold, minced garlic, and sambal olek sauce and combine them together in a separate bowl. Whisk until well combined. Pour over the tofu and gently toss until the tofu is well coated. Spread the marinated tofu onto a parchment lined baking sheet and place in the oven. Cook for 20 minutes and then turn the tofu over on the tray. Cook for another 20-30 minutes.
Step Two
To make the Gado Gado sauce, add the peanut butter, red curry paste, soy sauce, samba olek, sea salt, garlic, lime, coconut milk, and water. Whisk until the sauce is creamy and well combined. Set aside
Step Three
To prepare the veggies, bring a medium pot of water to a boil. Add the spinach to the boiling water and cook for 30 seconds or until the spinach is wilted. Remove the spinach and add the potatoes and boil until tender through the center. When the potatoes are cooked, remove from the water and allow to cool. Cut into bite sized pieces. Set aside. Slice the cucumber into 1/8” thick slices on the diagonal. Arrange the spinach, potato, cucumber and cooked tofu on a platter. Garnish with sprouts, red chili, lime, chopped peanuts and cilantro.
Step Four
Drizzle some of the peanut sauce over the veggies or serve with the sauce on the side. Serve with hot sauce if desired!
Notes:
Gado Gado is a perfect salad for the summertime! The healthy veggies make a light meal and the peanut sauce adds a rich flavorful component to the dish.
Serve with rice or noodles for a a complete and satisfying meal. Try it with brown rice or quinoa for a healthy twist.
We recommend extra firm tofu for this because it holds up well when marinated. You can also use tempeh for a nuttier flavor profile!
Alternatives and Substitutions:
If you want to make this recipe lighter and less fattening, try substitutions powdered peanut butter for the regular peanut butter. It will cut out extra oil and calories, but still makes a delicious and rich sauce.
// LINK TO SPICES USED.
PIQUANT POST TURMERIC GOLD
// S U B S C R I B E.
New Videos Every Saturday
// MODERN RAW COOKBOOK.
// F O L L O W.
Website |
Instagram | @plantcraft_
Facebook |
// RACHEL.
I’m Rachel and I’m a professional vegan chef. I love sharing super-healthy, low fat, high raw recipes, and some cooked vegan recipes! I currently blog at rachelcarr.com, and work as a freelance vegan recipe developer, food photographer and content creator.
**Disclaimer: This video is not sponsored.
Recipe: How to cook vegetarian gado gado | Food Stuff | Stuff.co.nz
Calling all vegetarians! Check out this simple recipe for vegetarian gado gado. See the full recipe here: | Subscribe: | New recipe videos out every Monday at 4pm (NZT)!
RECIPE: VEGETARIAN GADO GADO
Serves 4
INGREDIENTS:
2 tablespoons vegetable oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
½ red chilli, chopped
1 lemon grass stalk, thinly sliced
¼ cup crunchy peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar
½ cup coconut milk
1 teaspoon brown sugar or palm sugar
METHOD:
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FORCED TO REVIEW JAMIE OLIVER Indonesian Salad
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