Gado Gado with Peanut Sauce
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.
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
Ingredients you need per step are listed below the step in Italic
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
1. Peanuts: Use peanuts for the satay sauce. If you can't or don't want to eat them, you can also make the satay sauce with cashew nuts.
2. Variations Gado Gado
- 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
Calories: 2154kcal | Carbohydrates: 111g | Protein: 80g | Fat: 167g | Saturated Fat: 60g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 69g | Trans Fat: 0.03g | Cholesterol: 385mg | Sodium: 1221mg | Fiber: 22g | Sugar: 49g | Vitamin A: 7420IU | Vitamin C: 59mg | Iron: 22mg
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