Gado-gado vegetable salad
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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 | Indonesian Salad With Peanut Sauce
This recipe will show you how to make gado gado that is both authentic and delicious including making the peanut sauce from scratch. Gado gado is an indonesian salad with a mix of vegetables and fried tofu, tempeh, and other crispy textures tied together with a dressing of a slightly spicy and tangy peanut sauce. There is also egg and prawn cracker in this recipe which can be omitted for those observing a vegetarian or vegan diet.
0:00 Intro
0:11 Fry potato
0:31 Fry tofu and tempe
0:51 Fry crackers
1:05 Blanch vegetables
1:20 Prepare peanut sauce
2:10 Assemble gado gado
2:48 Ready to enjoy
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The full recipe is below
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Makes 2 servings.
Salad ingredients:
200g potato, cut to bite sized pieces
125g tempe, diced 1½cm
150g tofu, diced 1½cm
2-3 pcs prawn cracker
2-3 pcs bitternut cracker
200g cabbage, cut roughly
120g green bean, cut 3-4cm
150g bean sprout
2 hard boiled eggs, cut into wedges
1 lime, cut into wedges
Vegetable oil
Peanut sauce ingredients:
150g roasted cashew nuts
6 cloves garlic, cut roughly
4 birdseye chilli, cut roughly
1 tbs vegetable oil
2½ tbs smooth peanut butter
2½ tsp tamarind paste
1 tbs sweet soy sauce (kecap manis)
30g coconut sugar (gula jawa)
½ tbs salt
350ml water
Prepare salad:
In a wok, fry potatoes in vegetable oil on medium heat for 10-15 mins until cooked.
Drain well and set aside.
Fry tempe and tofu in remaining oil on medium heat for around 10 mins.
Drain well and set aside.
Fry prawn and bitternut crackers in remaining oil for 10-15 secs until puffed and crispy.
Drain well and set aside.
In a pot, bring some water to the boil.
Add cabbage, green bean, and bean sprout and blanch for 30-40 secs.
Remove from pot and drain well.
Prepare peanut sauce:
Blend cashew nuts, garlic, and chilli into a coarse paste.
In a small pot, add cashew paste along with remaining ingredients (except use 100ml water).
Mix well over low medium heat until combined.
Continue cooking and stirring for around 2-3 mins until it becomes slightly darker and caramelised.
Add 100ml water and mix through until combined.
Add another 100ml water and repeat.
Turn off the heat, add 50ml water, and mix through.
Note: adjust the amount of water according to sauce thickness preferred.
Assemble:
Place blanched vegetables on the plate.
Scatter fried potatoes, tempe, tofu as well as boiled egg wedges on top.
Dress with a generous amount of peanut sauce.
Drizzle with a kecap manis.
Top with fried crackers and lime wedge on the side.
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Beef Rendang -
Fried Ikan Bilis And Peanut -
Peanut Cookies -
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Plant-Based Traditional Indonesian Gado Gado - Peanut Sauce, veggies and tofu or tempeh
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Gado Gado (Indonesian Salad with Peanut Sauce) - 加多加多
Recipe at:
An Indonesian dish that is a favourite here, Gado Gado is an incredible peanut-ey street dish that is a complete mix of tau kwa, long beans, cabbage, eggs, and that yummy sauce. Fun fact - Gado Gado means “Mix mix”, which is exactly what this dish is about!
The key is in the making of the peanut sauce - combining dried chilli, shallots, lemongrass, balacan, coconut milk and a lot more, it’s not surprising that the taste is flavorful and fragrant. It takes a bit of time to come up with the dish, but oh-so-worth it!
P.S. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!
CARA MEMBUAT GADO GADO PADANG | mixed vegetables with the peanut sauce
Bahannya / ingredients
300 gram kacang tanah yang sudah digoreng / 300 gram fried peanuts
1 Liter santan /1 liter coconut milk
5 siung bawang putih / 5 garlic cloves
3 lembar daun jeruk / 3 pieces of lime leaves
1/2 sdm kaldu bubuk / 1/2 tablespoon of powdered broth
1 sdm gula merah / 1 tbsp brown sugar
3 sdm gula pasir / 2 tbsp granulated sugar
1 ons bawang merah / 1 ounce red onion
2 lembar daun salam /2 bay leaves
1/2 sdm / 1/2 tbsp salt
1/2 sdt lada bubuk /1/2 teaspoon ground pepper
1 sdt terasi / 1 teaspoon shrimp paste
2 sdm air asam jawa / 2 tbsp tamarind water
Bahan bumbu yang dihaluskan
1/2 ons cabe merah / 1/2 ounce red chilies
1/2 ounce red chilies / 1/2 ounce red chilies
Cabe rawit merah besar (sesuai selera) / Large red bird's eye chilies (according to taste)
lengkuas / galangal
jahe / ginger
kunyit / turmeric
sedikit serai bagian putihnya saja/ just a little bit of lemon grass
Bahan pelengkap sayuran
selada /lettuce
tauge / bean sprouts
kentang rebus / boiled potatoes
telur rebus / boiled eggs
kacang panjang / long beans
timun / cucumber
kol / cabbage
mie / noodles
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#ResepMasakan #GadoGado #IndonesianFood
Make Gado Gado with Chef Lara Lee | Quarantine Cooking
Chef Lara Lee, author of the cookbook “Coconut & Sambal,” is making gado gado, a salad that will transport your kitchen to Indonesia. Gado gado, which means “mix-mix,” is one of the national dishes of Indonesia and per Lara, it’s a salad for a very hungry person. This salad can be made with whatever veggies you have in your fridge; Lara makes her with tomatoes, broccolini, green beans, potatoes, and more. She adds pan-fried tempeh, firm tofu, hard-boiled eggs and plenty of other mix-ins. It all comes together with a rich and spicy chili peanut sauce. Check out the recipe here:
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