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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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 ????????
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How the World Eats Salads | Indonesia, Thailand, USA | PART 2
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Recipes I followed:
Green Papaya Salad from @PailinsKitchen :
Gado Gado:
Ramen Salad:
1/2 head lettuce
1 package chicken ramen
2 Tbsp sesame seeds
.5 cup slivered almonds
4 green onions
Dressing: .5 cup oil. 2tbsp sugar, 3 tbsp vinegar ramen seasoning. Dress and let sit in fridge for an hour or more.
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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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Watch next
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Tempe Goreng -
Bakwan Jagung -
Mee Hoon Kueh -
Ondeh Ondeh Cake -
Sambal Ikan Bilis -
Beef Rendang -
Fried Ikan Bilis And Peanut -
Peanut Cookies -
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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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Gado Gado
Gado Gado is one of Indonesia’s favourite dishes of mixed vegetables with peanut sauce, tempeh, tofu boiled egg, boiled potato and topped with crackers. You can also use lettuce, steamed broccoli, steamed cauliflower, fresh carrots, fresh red cabbage all works very well . I am sorry at the end of the video I forgot to put the crackers on the plate uuuppss ????
Here are the ingredients:
For the vegetables and topping -
Hard boiled egg x1
Boiled potato x1
Boiled Sweet corn x1 or you can use one from the tin
1 handful of snake beans
1 handful of bean sprouts
1 handful of spinach
Tempeh, Tofu
Melinjo crackers or prawns crackers
Lemon Basil (optional)
For peanut dipping sauce
1/2 cup deep fried peanut or roasted peanut blended
3 chillies (bali hot pepper)
2 garlic cloves
1 kaffir lime leaf
1/4 tsp shrimp paste
1/2 tsp salt
1 1/2 tbsp palm sugar
1 tbsp tamarind juice
Juice of 1/2 kaffir lime fruit
1/2 cup Fresh water
1/2 tbsp sweet soy sauce
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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!