Today, there is a tasty discovery tour to Indonesia with the easy Gado Gado with Satay sauce recipe. This dish has a delicious savory taste, thanks to the mix of vegetables and creamy satay sauce. The vegetables have a bite and are fresh, while the tofu and eggs provide proteins and a silky texture.
This recipe is not only very easy to make, but it is packed with vegetables. And the satay sauce makes this one of the tastiest ways to get your daily portion. Even the kids can't get enough of this. This is a good idea if you want to quickly put something healthy and delicious on the table.
Indonesian Salad with Satay Sauce
Gado gado means 'mix-mix' and has a tasty variation of raw vegetables, blanched vegetables (such as green beans, carrots, bean sprouts and cabbage) and can be combined with tofu and eggs. You serve it warm or at room temperature.
Sometimes potatoes or other vegetables are also added. Serve all this with a delicious satay sauce, which you can dip into. Or pour liberally over the ingredients.
Whether you prepare this Balinese dish precisely according to the recipe by adding (or omitting) extra vegetables, the result is always tasty and exactly how you want it.
Indonesian Food: Gado Gado
This is partly due to the peanut sauce. It gives a rich, creamy sauce and makes almost everything tasty. Serve the gado gado as a main course, as part of a rice table, or serve it with some prawn crackers. You spoon some vegetables and sauce onto it. Crispy, creamy, and fresh in every bite.
Whatever you choose, this will be a recipe that you will make many more times. And not for nothing, because the plates are always empty after dinner!
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
VIDEO
RECIPE CARD
Ingredients
Gado Gado
- 5 oz. green beans, cleaned
- 3 oz. bean sprouts
- ½ carrot, in strips
- ½ Chinese cabbage, cut into strips
- 2 eggs
- ½ cucumber
- 3 tablespoons sunflower oil
- ½ pound tofu, cut into cubes of ½ x ½ inch
For the Peanut Sauce:
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 teaspoon Shrimp paste
- ½ teaspoon galangal powder, Ground Laos
- 1 cup coconut milk
- ¾ cup peanuts, or cashew nuts
- 2 tablespoons Kecap Manis
- 2 teaspoons palm sugar, or Gula Djawa
- 1 teaspoon sambal oelek, or sriracha
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Gado Gado
- Blanch the green beans for 5-7 minutes, the carrots for about 2 minutes, and the bean sprouts for a maximum of 1 minute. Also, blanch the cabbage for 1 minute.5 oz. green beans, 3 oz. bean sprouts, ½ carrot, ½ Chinese cabbage
- Boil the eggs for 10 minutes in boiling water. Peel and halve lengthwise.2 eggs
- Cut the cucumber in half vertically. Remove the seeds with the back of a spoon. Now, cut the cucumber further into moons.½ cucumber
- Fry the tofu cubes until crispy in a layer of sunflower oil. Let them drain on kitchen paper.3 tablespoons sunflower oil, ½ pound tofu
- Divide the vegetables on a plate. Leave a space for the bowl of satay sauce.
Satay sauce
- Fry the onion for 3 minutes until translucent. Add the garlic and stir-fry for 30 seconds.1 onion, 2 cloves garlic
- Add the shrimp paste and galangal and fry for about a minute over medium heat. Then, add the coconut milk and let it warm up slowly.1 teaspoon Shrimp paste, ½ teaspoon galangal powder, 1 cup coconut milk
- Grind the nuts finely in a food processor.¾ cup peanuts
- Add the sambal, palm sugar, kecap, and finely ground peanuts to the sauce and stir well. Taste and add salt, sambal, or kecap to taste if necessary.2 tablespoons Kecap Manis, 2 teaspoons palm sugar, 1 teaspoon sambal oelek
- Let this cook to the desired thickness. If it becomes too thick, add some extra coconut milk. Spoon the satay sauce into the bowl and serve with the vegetables, tofu, and eggs.
Notes
- Vegetables: Also consider cauliflower florets, broccoli, or peppers.
- Proteins: Chicken or shrimp
- Preparation: The vegetables can be blanched in the morning and stored in an airtight container in the refrigerator. You can also make the satay sauce in advance and store it in the fridge.
- Refrigerator: Leftovers can be stored in an airtight container for up to two days.
- Reheat: Eat the Gado Gado at room temperature, or heat it in the microwave or stove. Heat the satay sauce in a saucepan, to which you add two tablespoons of coconut milk. Keep stirring. If the sauce becomes too thick, add extra coconut milk.
Nutrition
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