Indonesian Gado-Gado Salad
⏳ Time
40 minutes
🥕 Ingredients
15
🍽️ Servings
2
Description
The Indonesian Gado-Gado salad is believed to have originated on the island of Java, where it remains a local specialty to this day. There are many variations of this dish, but the classic version typically includes boiled eggs, beans, and tofu. The standout feature is the rich peanut sauce, which is generously drizzled over the entire plate.
Ingredients
- Unsalted peanuts, shelled - 3.5 oz
- Garlic - 2 cloves
- Raw cane sugar - 0.9 oz
- Thai Bird's Eye Chili - 2 pieces
- Shrimp - ½ spoons
- Tamarind Paste - ½ spoons
- Lime - ½ pieces
- Soy Sauce - 0 fl oz
- Potato - 2 pieces
- Chicken Egg - 2 pieces
- Sprouted legumes - 3.5 oz
- Kenyan Beans - 3.5 oz
- Herbed Tofu - 3.5 oz
- Garlic chips - 6 pieces
- Salt - to taste
Step by Step guide
Step 1
Toast the peanuts in a dry skillet, then remove their skins.
Step 2
Place in a blender along with garlic, palm sugar, shrimp paste, tamarind paste, soy sauce, the juice of half a lime, and 120 ml of water. Blend until smooth. If the sauce seems too thick, add a little more water.
Step 3
Sauté the tofu in oil until golden brown.
Step 4
Fry the shrimp chips in hot oil.
Step 5
Boil the eggs and potatoes until cooked through.
Step 6
Then chop them coarsely.
Step 7
Blanch the Kenyan beans in boiling water for 2-3 minutes, then blanch the soy sprouts in the same water for 30 seconds.
Step 8
Arrange all the prepared ingredients on a plate without mixing them.
Step 9
Drizzle with peanut sauce.
Step 10
It can be enjoyed both hot and cold.
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