Gado-Gado (Indonesian Salad with Satay Sauce)

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Use any veggies you like and smother them in delicious peanut satay sauce.

Gado Gado (Indonesian salad with satay sauce)

Servings 6 servings
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins

Equipment

  • Measuring Utensils: 1/2 cup and a tbsp
  • Chopping Board
  • Chopping Knife
  • Stirring utensil
  • Saucepan
  • Frypan

Ingredients

Satay Sauce

  • 1/2 cup natural peanut butter
  • 1 tbsp gluten free soy sauce
  • 1 tbsp sweet chili sauce
  • 1 tbsp sesame oil
  • 2 tbsp freshly grated ginger
  • 6 tbsp hot water

Salad

  • 6 boiled potatoes
  • 3 hard boiled eggs (cut in half)
  • 1 block tofu or tempeh
  • 1 capsicum (thinly sliced)
  • 1 carrot (thinly sliced)
  • 1 handful sugar snap peas or snow peas (top and tailed)
  • 1 handful bean sprouts
  • 1 handful green beans
  • 1 tomato (sliced)
  • 1 cucumber (sliced)

Garnishes (optional)

  • fried shallots
  • Freshly chopped chili
  • Fried bitternut (emping)
  • fresh coriander

Instructions

Satay Sauce

  • Mix together all satay sauce ingredients, keep adding water a tablespoon at a time until you reach the desired thickness.

Salad

  • To boil potatoes: Cut potatoes in half (or quarters if your potatoes are large in size), transfer to a saucepan and cover with water. Bring to a boil for about 20 minutes or until you can stick a fork easily into one (this means the potatoes are ready). Drain and set aside.
  • To hard boil eggs: Place eggs carefully into a saucepan and cover with water, bring to a boil for 15 minutes. When they are finished boiling, drain water and transfer to a bowl of cold water (this makes it easier to peel). Set aside.
  • Blanching veggies: We didn't blanch any of our veggies as we like them crispy but if you would like them a little softer all you have to do is get a medium saucepan of water boiling. Place veggies into the boiling water for about 2-5 minutes until you have your desired texture. Transfer to a bowl of col water to stop them from further cooking. Blanch different vegetables separately as they have different rates of cooking times. Leave the tomato and cucumber fresh.
  • Tofu or tempeh: To crisp up your tofu or tempeh, pour a tablespoon of oil in a large saucepan over medium-high heat and lay tofu or tempeh evenly in pan. Fry on both sides until brown and crispy (about 4-5 minutes on each side).

Assemble your Gado Gado

  • Place desired veggies onto a plate and cover with a generous amount of satay sauce, garnish with your chosen ingredients.

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