Gado Gado Veggies With Peanut Sauce Recipes

GADO GADO (MIXED VEGETABLE SALAD WITH INDONESIAN PEANUT SAUCE)

Steps:

• Cook the potatoes in boiling salted water for 20 to 25 minutes, until fork-tender. Peel and cut into 2-inch (5-cm) cubes.
• Prepare a bowl or tub of ice water. Blanch the cabbage for 1 to 2 minutes, until translucent and wilted, and transfer to the ice bath. When cool, drain on kitchen towels. Set aside. Repeat with the spinach (30 seconds to 1 minute), bean sprouts (30 seconds to 1 minute) and green beans (3 to 4 minutes).
• Arrange the vegetables, eggs and tofu or tempeh on a large platter. Serve with a bowl of Indonesian Peanut Sauce, with the vegetable chips and fried shallots on small plates alongside. Each diner should pick and choose an assortment of ingredients to put on their plate. Drizzle 2 to 3 tablespoons of peanut sauce over the vegetables and top with vegetable chips and fried shallots. Stir everything together and enjoy!

VEGETABLE SALAD WITH PEANUT SAUCE (GADO GADO)

Steps:

• Step 1: In a large bowl, place 1/2 head shredded cabbage; pour boiling water over to cover; leave 1 minute; drain thoroughly. Set aside. Repeat process for 8 ounces bean sprouts, leaving only 10 seconds.
• Step 2: In boiling salted water, cook 8 ounces green beans until tender, but still firm, about 3 to 5 minutes; drain; refresh under cold running water; drain thoroughly. Cook 1 small cauliflower (divided into florets) in boiling salted water until tender, but still firm, about 5 to 7 minutes; drain thoroughly.
• Step 3: Wash 1 pound fresh spinach thoroughly; discard stems. Put spinach in large pan with 1/2 inch water; bring to boil; cover; cook over high heat until just wilted, 1 to 2 minutes; drain thoroughly; chop coarsely.
• Step 4: All vegetables can be prepared up to 12 hours ahead and kept, covered, in refrigerator.
• Step 5: One hour before serving, arrange all cooked vegetables, along with 1 cucumber (peeled, seeded, and cut into sticks) in piles on a rectangular platter or in wedges on a round platter. Spoon peanut sauce over vegetables; leave to marinate 30 to 60 minutes at room temperature.
• Step 1: In a frying pan, fry 1 1/2 cups (8 ounces) shelled fresh peanuts in 2 tablespoons peanut oil, stirring constantly until browned.
• Step 2: Transfer to food processor or blender with 1/2 chopped onion, 1 clove peeled garlic, 1/2 teaspoon dried hot peppers, 1 tablespoon ground ginger, 1 teaspoon packed brown sugar and 2 tablespoons fresh lemon juice. Puree until very smooth, adding a little hot water if necessary so mixture churns well.
• 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.

GADO GADO (BLANCHED VEGETABLES WITH PEANUT SAUCE)

Steps:

• Bring a pot of salted water to a boil and blanch, separately, cabbage, green beans, carrots, cauliflower and broccoli. Drain separately as well. Heat peanut sauce in a small saucepan, adding water if it is too thick, adjust seasoning. Arrange arugula leaves, potato, cucumbers evenly on a platter. Arrange blanched vegetables on top. Top with hard boiled eggs and radish sprouts. Pour hot peanut sauce over top. Garnish with crispy shallots. Serve with rice crackers.

GADO GADO (VEGGIES WITH PEANUT SAUCE)

Steps:

• Prepare the veggies however you best like them. Steamed, fresh, parboiled, fried. Whatever you like. Cut everything to bite size. Any veggies are fine, above is just a list of ideas.
• Heat the oil in a pan, add the onion and garlic and cook low for 8 minutes, stirring regularly.
• Add the chili and shrimp paste and cook another minute. Remove from heat and add peanut butter. Stir until well mixed.
• Return to heat and add coconut milk and water. Bring to a boil, stirring constantly.
• Reduce the heat; add kecap manis and tomato sauce. Simmer another minute and allow to cool.
• Arrange the vegetables on a plate and drizzle with the sauce. Leave most of the sauce in a bowl for dipping.

GADO-GADO

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.