GADO GADO RECIPES

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GADO-GADO RECIPE - NYT COOKING



Gado-Gado Recipe - NYT Cooking image

Gado-gado is a beloved dish across Indonesia. Each region has a different spin: In Jakarta, it is a “double-carb” dish, featuring both potato and lontong (rice cakes). In West Java, it is known as lotek atah or karedok and served with raw vegetables. At the heart of any gado-gado is the spicy peanut sauce: Some versions call for tamarind, lime, terasi (shrimp paste) or coconut milk. Others use peanut butter instead of freshly pounded peanuts. This particular recipe is inspired by a home-cooked gado-gado eaten in Bali, where the rich, aromatic sauce was powered by shallots and garlic. Its sweetness comes from kecap manis, the thick, caramelly soy sauce foundational in Indonesian cooking, but, if you can’t find kecap manis, make your own (see Tip) or use sweet soy sauce.

Provided by Hetty McKinnon

Total Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 18

2 to 3 tablespoons neutral oil, such as grapeseed or vegetable
1 (14-ounce) package extra-firm tofu, drained and cut into 1/2-inch slices
Kosher salt and freshly ground pepper
10 ounces green beans, trimmed
1/2 small napa cabbage, finely sliced
6 ounces bean sprouts (about 2 cups)
10 new potatoes or other small variety, peeled and halved
1 large cucumber, peeled and sliced thinly on the diagonal
2 tomatoes, each cut into 8 wedges
4 boiled (8-minute) eggs, peeled and halved
1/2 cup homemade or store-bought fried shallots
1 cup roasted unsalted peanuts
4 shallots, peeled and sliced
3 garlic cloves, sliced
1 to 2 red chiles, deseeded and sliced
3 tablespoons kecap manis (see Tip)
2 tablespoons palm or brown sugar
1 teaspoon sea salt

Steps:

  • Heat a large frying pan over medium-high. When hot, drizzle with 1 to 2 tablespoons oil and add the tofu slices. Season the tofu well with salt and pepper. Reduce heat to medium and fry for 2 to 3 minutes on each side until golden brown. Remove from the pan and allow to cool. Cut tofu into squares or triangles.
  • Bring a large pot of salted water to a boil. Add green beans and blanch for about 4 minutes or until just tender. Just before the beans are ready, add cabbage and bean sprouts to the pot and shock them in the water for about 30 seconds to 1 minute. Transfer the vegetables to a colander, refresh under cold water and drain well.
  • Bring the same pot of water (add more water and salt, if required) to the boil, and add the potatoes and cook until tender, about 15 minutes.
  • Meanwhile, make the satay sauce: Place the peanuts, sliced shallots, garlic and chile into a blender or food processor, and blitz until it becomes a chunky paste. You can add a splash of water to get the blender going, or if you prefer a smoother paste. (It is traditional to use a mortar and pestle to make the paste, so if you have one, use it.)
  • Heat a medium saucepan over medium-low, drizzle with remaining 1 tablespoon oil, and add the paste, stirring constantly, for 2 to 3 minutes, until fragrant. Add the kecap manis, palm sugar, salt and 1 cup water. Stir for 2 to 3 minutes, until the sauce is well combined. (Peanut sauce can be stored in a jar in the refrigerator for 7 days.)
  • To serve, divide the blanched vegetables, potatoes, tofu, cucumber, tomatoes and eggs over several serving plates or assemble it all on one large serving platter. Drizzle each plate generously with the peanut sauce and top with crispy fried shallots.

GADO GADO RECIPE | MYRECIPES



Gado Gado Recipe | MyRecipes image

Here's a unique, easy-to-assemble Indonesian salad that you can vary every time you make it. We've given our favorite vegetable combination below, but cabbage, bean sprouts, cauliflower, celery, and spinach are also commonly used, and sliced hard-cooked eggs, fried onions or tofu, or sliced tomatoes are popular garnishes. In a true Indonesian meal, rice would be served along with the vegetables and peanut sauce.

Provided by MyRecipes

Yield 4

Number Of Ingredients 16

2 pounds boiling potatoes (about 6), peeled and cut into 1-inch chunks
1 pound green beans
8 carrots, cut diagonally into 1-inch chunks
1 pound broccoli, thick stems removed, tops cut into small florets (about 1 quart)
½ cup peanut butter
2 cloves garlic, crushed
½ teaspoon red-pepper flakes
1 tablespoon brown sugar
¼ cup lemon juice (from about 1 lemon)
1 tablespoon soy sauce
¾ teaspoon salt
1 cup hot water
2 scallions including green tops, chopped
? cup chopped cilantro (optional)
2 cucumbers, peeled, halved lengthwise, seeded, and cut into 1/2-inch strips
? cup toasted sunflower seeds or chopped peanuts, for garnish (optional)

Steps:

  • Bring two medium saucepans of salted water to a boil. Add the potatoes to one of the pans and cook until tender, about 10 minutes. Remove with a slotted spoon and drain well. Meanwhile, cook the green beans in the other pan until tender, about 4 minutes. Remove with a slotted spoon and drain well. As a pan becomes available, cook the carrots and broccoli, separately, until just tender, about 4 minutes each. Drain the vegetables well.
  • Meanwhile, puree the peanut butter, garlic, red-pepper flakes, brown sugar, lemon juice, soy sauce, salt, and hot water in a blender. Put one of the empty saucepans over moderately low heat. Pour the sauce into the pan and warm through. Stir in the scallions and cilantro.
  • Pour a little sauce on one large platter or individual plates. Arrange all the vegetables in small piles over the sauce. Sprinkle with the seeds or nuts and serve with the remaining sauce.
  • Wine Recommendation: Riesling and Asian food go together like Romeo and Juliet. Did you know that great rieslings are made in Australia's Clare Valley? Some are now being imported into the U.S., and this would be a great time to try one.

More about "gado gado recipes"

GADO GADO SALAD RECIPE | BBC GOOD FOOD
Aisha Nanor Martin's spicy Indonesian salad has it all; crunchy vegetables, boiled eggs, chilli peanut sauce, fresh coriander, fried tofu and a sprinkling of prawn crackers for added crunch
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course, Supper
Cuisine Indonesian
Calories 398 calories per serving
  • Put the tofu, potatoes, beans, cabbage, cucumber, beansprouts, carrot and coriander in a large bowl or arrange on a platter. Drizzle over half the dressing, reserving the rest for people to help themselves. Break the prawn crackers in your hands and scatter over. Peel and quarter the eggs, and serve on top with the crispy onions. Toss together just before serving.


GORGEOUS GADO GADO | COMFORT FOOD | JAMIE OLIVER
This is a mega salad that has its roots in Sundanese cooking and has now become the typical street food of Jakarta in Indonesia. Gado-gado means medley or potpourri, which refers to all the different seasonal veggies and ingredients that are used, making it slightly different wherever you go and whatever the time of year. Tossed with the most incredible peanut dressing, which to be honest is more of a substantial sauce, and served with something crunchy on the side, such as prawn crackers, it’s a winning combination.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 505 calories per serving
    1. Start by prepping all your salad ingredients. Scrub the potatoes and cook in boiling salted water for around 15 minutes, or until tender, then halve or slice up.
    2. Soft-boil the eggs for 6 minutes, or longer if you prefer them more cooked.
    3. Cut the tofu into 2½cm chunks and fry in a splash of sesame oil for around 15 minutes, or until golden, then sprinkle lightly with sea salt.
    4. Finely shred the cabbage if you want it raw or, if you’d rather cook it (which is traditional), cut it into 2cm slices, place in a colander and slowly pour a kettle of boiling water over the top. For me, this is the perfect amount of heat to soften the cabbage, but means you keep much of the delicious nutrients in there – feel free to apply this to any other seasonal greens you can find, too.
    5. Cut the tomatoes into wedges, quarter the radishes and slice the cucumber (I use my crinkle-cut knife – you should get one!). Season everything from a height with a little salt.
    6. Next, put all the sauce ingredients into a blender, peeling the garlic and grating in the palm sugar (if needed), then blitz until smooth. Have a taste and adjust the seasoning, making sure the acidity of the lime sings through, so tweak with more, if needed.
    7. Traditionally, you’d take a little bit of everything, put it into a bowl and pour the sauce over the top, which is a fine way to serve it. I like to do the reverse, because I feel that once you pour the sauce over you can’t see the care and attention that has gone into the preparation of the ingredients. So I spoon the sauce between four bowls, spread it up around the sides, then divide the ingredients around the bowls, taking a bit of pride in making them look nice.
    8. Pick over a few coriander leaves, add the prawn crackers and some finely sliced fresh chilli (if using), then show everyone what a celebration of food this is by getting them to toss together their very own portion.


GORGEOUS GADO GADO | COMFORT FOOD | JAMIE OLIVER
This is a mega salad that has its roots in Sundanese cooking and has now become the typical street food of Jakarta in Indonesia. Gado-gado means medley or potpourri, which refers to all the different seasonal veggies and ingredients that are used, making it slightly different wherever you go and whatever the time of year. Tossed with the most incredible peanut dressing, which to be honest is more of a substantial sauce, and served with something crunchy on the side, such as prawn crackers, it’s a winning combination.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 505 calories per serving
    1. Start by prepping all your salad ingredients. Scrub the potatoes and cook in boiling salted water for around 15 minutes, or until tender, then halve or slice up.
    2. Soft-boil the eggs for 6 minutes, or longer if you prefer them more cooked.
    3. Cut the tofu into 2½cm chunks and fry in a splash of sesame oil for around 15 minutes, or until golden, then sprinkle lightly with sea salt.
    4. Finely shred the cabbage if you want it raw or, if you’d rather cook it (which is traditional), cut it into 2cm slices, place in a colander and slowly pour a kettle of boiling water over the top. For me, this is the perfect amount of heat to soften the cabbage, but means you keep much of the delicious nutrients in there – feel free to apply this to any other seasonal greens you can find, too.
    5. Cut the tomatoes into wedges, quarter the radishes and slice the cucumber (I use my crinkle-cut knife – you should get one!). Season everything from a height with a little salt.
    6. Next, put all the sauce ingredients into a blender, peeling the garlic and grating in the palm sugar (if needed), then blitz until smooth. Have a taste and adjust the seasoning, making sure the acidity of the lime sings through, so tweak with more, if needed.
    7. Traditionally, you’d take a little bit of everything, put it into a bowl and pour the sauce over the top, which is a fine way to serve it. I like to do the reverse, because I feel that once you pour the sauce over you can’t see the care and attention that has gone into the preparation of the ingredients. So I spoon the sauce between four bowls, spread it up around the sides, then divide the ingredients around the bowls, taking a bit of pride in making them look nice.
    8. Pick over a few coriander leaves, add the prawn crackers and some finely sliced fresh chilli (if using), then show everyone what a celebration of food this is by getting them to toss together their very own portion.


INDONESIAN SALAD (GADO GADO) RECIPE | MYRECIPES
A popular street dish in Indonesia, gado gado ("mix-mix") is just the thing to shake up your weeknight routine. Hard-cooked eggs, toasted tofu, bean sprouts, and vegetables come together with drizzles of spicy, habit-forming peanut sauce.Wine pairing: Tablas Creek 2015 Côtes de Tablas Blanc (Adelaida District, Paso Robles; $30)
From myrecipes.com
Reviews 4
Total Time 45 minutes
Calories 633 calories per serving
  • Whisk together peanut sauce ingredients. Sauce should be pourable; add more hot water if needed.


GADO GADO: INDONESIAN VEGETABLE DISH WITH PEANUT SAUCE ...
This delicious gado gado recipe, an Indonesian vegetable dish served with peanut sauce will go great with any rijsttafel, but you can also serve it at a summer picnic since the vegetables are traditionally eaten at room temperature. This vegetarian recipe is easy to make, and the sauce makes it accessible even to people who aren't big vegetable eaters!
From toineskitchen.com
Reviews 5.0
Total Time 40 minutes
Cuisine Indonesian
Calories 0 per serving
  • Serve with some hard-boiled eggs on the plate, next to the vegetables.


GADO-GADO SUMMER ROLLS RECIPE | BON APPéTIT
Lara Lee’s crunchy, bright, and veg-packed summer rolls are a cross-cultural twist on two street food icons: refreshing Vietnamese g?i cu?n and Indonesian gado-gado.
From bonappetit.com
Reviews 4.4
  • Cut rolls in half on a diagonal. Arrange on plates with eggs and crackers. Serve with peanut sauce alongside for dipping.


VEGETABLE SALAD WITH PEANUT SAUCE (GADO GADO) RECIPE BY ...
This vegetable salad is an Indonesian standby. The vegetables—green beans, cauliflower, cabbage and spinach—are slightly cooked to retain their firmness, and a typical ground peanut sauce forms the basis of the dressing. In Indonesia, gado gado is often served by itself, or with crackers or boiled rice.This recipe is by Anne Willan and was originally published in the Chicago Tribune.
From thedailymeal.com
Reviews 4.5
Total Time 2 hours 19 minutes59S
Calories 172 calories per serving
  • Step 3: Work in more hot water, adding enough to make sauce that is thick enough to coat spoon. Transfer sauce to saucepan; simmer 2 minutes, stirring. Taste for seasoning. Note: Peanut sauce can be made up to 2 weeks ahead and kept, covered, in refrigerator.


PICK UP LIMES: VEGAN GADO-GADO WITH SUN-DRIED TOMATOES
Gado-gado is a dish that originates from Indonesia, consisting of lightly boiled or steamed veggies, served together with a peanut sauce. Considering my love for peanut butter, and the fact that Robin is part Indonesian, it may come as no surprise that this meal is on weekly rotation in our home. Robin's addition of sun-dried tomatoes to this is not something traditionally used, but it's incredibly divine!
From pickuplimes.com
Reviews 5.0
Total Time 40 minutes
Cuisine Asian-inspired


GADO-GADO SAUCE RECIPE BY MIHIR - COOKEATSHARE
This is a sauce my grandmother used to make. Meant to be served over mixed greens or can even be used as a cocktail dip. I like it over a mixture of steamed rice, egg, and steamed vegetables. Awesome!
From m.cookeatshare.com
Reviews 5
Total Time 45 minutes
Cuisine Indonesian
Calories 410 per serving
  • Saute chopped garlic and chopped onions in oil over medium / low heat Add shallots and mix in quickly Add peanut butter and water and stir until thoroughly mixed; cook until first bubbles appear Add chili powder, soy sauce, sugar, and lemon juice. Cover, reduce heat to low, and simmer for 15 minutes. Stir frequently.


GADO GADO RECIPE | EPICURIOUS.COM
Oct 01, 2015 · Add ginger, and saute over med heat for a minute or so, then transfer to a small bowl 2) repeat with onion and garlic sauteing each seperately in 1 tbs oile for 8-10 mins (onion); 20 seconds ...
From epicurious.com


GADO-GADO - RASA MALAYSIA
Dec 30, 2020 · Gado-Gado Surabaya Recipe (Gado-Gado Siram) Gado-gado is one of the well-known dishes from Indonesia. Gado-gado literally means “mix mix” since gado-gado is the plural word of gado, so gado-gado means mixes. Prep Time 10 minutes. Cook Time 20 minutes. Total Time 30 minutes.
From rasamalaysia.com


GADO GADO (INDONESIAN SALAD WITH PEANUT SAUCE) | RECIPETIN ...
Jun 15, 2020 · Gado Gado – fun to say, delicious to eat, this traditional Indonesian salad is probably the only recipe where you can put the words “blanched vegetables” and “tasty” in the same sentence and really mean it. That Gado Gado …
From recipetineats.com


GADO GADO RECIPE | EPICURIOUS.COM
Oct 01, 2015 · Add ginger, and saute over med heat for a minute or so, then transfer to a small bowl 2) repeat with onion and garlic sauteing each seperately in 1 tbs oile for 8-10 mins (onion); 20 seconds ...
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GADO GADO RECIPE - BON APPéTIT | BON APPéTIT
Dec 03, 2015 · The bulk of the work associated with gado gado is simple veggie prep, which somehow manages to feel healthy, as if handling massive piles of bright vegetable matter translates nutrients into the ...
From bonappetit.com


GADO GADO | MOOSEWOOD RESTAURANT & RECIPES | ITHACA, …
Apr 27, 2014 · Serve Gado Gado on a large serving platter or on individual plates. Spread a bed of spinach leaves on the platter or …
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GADO-GADO | RECIPES WIKI | FANDOM
Gado-gado is one of Indonesia's most favourite dish everywhere in the world. It is actually vegetable salad dressed in specially prepared peanut sauce. In Indonesia, there are a few dish that resemble gado-gado (with the same kind, or a variation of peanut sauce), such as pecel, lotek, and ketoprak. Pecel and lotek is the closest to gado-gado, so people often mistake them as gado-gado …
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GADO GADO - TRADITIONAL AND AUTHENTIC INDONESIAN RECIPE ...
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GADO-GADO (INDONESIAN SALAD) RECIPE BY MAANGCHI
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GADO GADO RECIPE - BON APPéTIT | BON APPéTIT
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GADO-GADO | RECIPES WIKI | FANDOM
Gado-gado is one of Indonesia's most favourite dish everywhere in the world. It is actually vegetable salad dressed in specially prepared peanut sauce. In Indonesia, there are a few dish that resemble gado-gado (with the same kind, or a variation of peanut sauce), such as pecel, lotek, and ketoprak. Pecel and lotek is the closest to gado-gado, so people often mistake them as gado-gado …
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