Gado-gado is an Indonesian salad made out of boiled vegetables served with a peanut sauce dressing. This dish started as a hawker cart offering where fresh and boiled vegetables are served with sauce that are made in individually prepared to the likeness of the one consuming the salad. Now due to its popularity this is widely available and served in Malaysian, Indonesian and even Singaporean style restaurants.
Commonly gado-gado is composed of any of the following: blanched cabbage, blanched kang-kung (water spinach), blanched bean sprouts, boiled young jack fruit, boiled string beans, boiled bitter melon, boiled potatoes, boiled eggs, raw cucumber, raw lettuce, fried tofu, fried tempeh. It is then served with a peanut sauce dressing made out of ground peanuts, coconut milk, chillies, lime, belachan, tamarind and palm sugar.
A very unusual salad but it is good specially when made spicy hot, imagine Kare kare without the meat or vegetables in satay sauce.
- 1 cup string beans, slice
- 1 cup shredded cabbage
- 1 cup bean sprouts,
- ½ cucumber, thinly sliced
- 2 blocks tofu
- 2 pcs hard-boiled egg, quartered
- 10 pcs cherry tomatoes, halved
- ½ cup crunchy peanut butter
- 1 can coconut milk
- 6 cloves garlic, minced
- 5 red chilies, seeded and finely chopped
- 2 tsp terasi, belachan or bagoong
- 2 tbsp palm sugar or brown sugar
- 1½ tbsp rice flour
- ¼ cup water
- Blanch the string beans, shredded cabbage and bean sprouts. Drain then set aside.
- Deep fry tofu until golden brown, drain then cut into bite sized pieces.
- Arrange all vegetables, tofu and egg in a plate.
- In a sauce pan add oil then sauté garlic and chillies.
- Mix together remaining peanut sauce ingredients then pour into the sauce pan, bring to a boil then simmer until it thickens.
- Pour sauce on top then serve.