Gado Gado (Indonesian Salad with Peanut Sauce)
Indonesians are so clever - they came up with a way to make us WANT to eat boiled vegetables. ????
Using Thai Red Curry Paste is a cheeky little shortcut - it uses a lot of the ingredients used in Gado Gado sauce. Saves a bunch of time, effort and money!
PROSES MEMBUAT GADO - GADO ENAK KOJA - Jakarta Street Food - mixed vegetables with the peanut sauce
Harga : Rp. 17000/porsi
Lokasi Jualan : Lontar, Koja, Jakarta Utara
silahkan menikmati proses membuat gado gado jakarta...
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jika ada kekurangan dari kami ,kami mohon maaf sebesar2nya????
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Gado-gado ( mixed vegetables with the peanut sauce ) (Indonesian or Betawi), also known as lotek (Sundanese and Javanese), is an Indonesian salad of slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and lontong (rice wrapped in a banana leaf), served with a peanut sauce dressing. In 2018, gado-gado is promoted as one of 5 national dishes of Indonesia.
Vegetables Mixed Peanut Sauce and Rice Cake of Gado - Gado l Traditional Village Cooking.
Here are the ingredients:
Vegetables
- Cucumber
- Carrot
- Potato
- Cabbage
- Bean Sprouts
- Kale
Peanut Sauce
- Peanit
- Garlic
- Fresh Chili
- Aromatic Ginger
- Brown Sugar
- Salt
Complement
- Tempeh
- Tofu
- Shrimp Crisp
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_
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// 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.
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 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.