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Gado-Gado
Gado-Gado, meaning 'mix-mix' in Indonesian, is a vibrant and nutritious salad featuring a medley of blanched and fresh vegetables, firm tofu, and hard-boiled eggs, all generously coated in a rich and savory peanut dressing. It's a classic Indonesian dish that is both satisfying and healthy.
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- 150 g Cabbage
- 150 g Green beans
- 100 g Bean sprouts
- 200 g Firm or extra-firm tofu
- 4 Eggs
- 300 ml Peanut sauce(Store-bought or homemade. If homemade, ensure it's at room temperature or slightly warmed.)
- for serving Kerupuk (shrimp crackers or vegetable crackers)(Optional, for added crunch and texture.)
- 2-3 tbsp Vegetable oil(For frying tofu.)
ðšâð³ äœãæ¹
- 1
Prepare the vegetables: Bring a large pot of water to a rolling boil. Prepare an ice bath (a large bowl filled with ice and water). Blanch the shredded cabbage for 1-2 minutes until slightly tender but still crisp. Immediately transfer to the ice bath to stop the cooking. Repeat this process for the green beans, blanching for 3-4 minutes until tender-crisp, then plunge into the ice bath. Finally, blanch the bean sprouts for only 30-60 seconds, then transfer to the ice bath. Drain all blanched vegetables thoroughly and set aside.
â±ïž 15 minutes - 2
Cook the eggs and tofu: While the vegetables are blanching, place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 9-10 minutes for hard-boiled. Drain and immediately run under cold water or place in an ice bath until cool enough to handle. Peel and halve or quarter the eggs. Heat the vegetable oil in a non-stick skillet over medium-high heat (approximately 190°C / 375°F). Add the tofu cubes and fry until golden brown and crispy on all sides, about 5-7 minutes. Drain on paper towels.
â±ïž 20 minutes - 3
Assemble the Gado-Gado: On individual serving plates or a large platter, artfully arrange the blanched cabbage, green beans, and bean sprouts. Add the fried tofu cubes and the halved or quartered hard-boiled eggs. Drizzle generously with the peanut sauce, ensuring all components are coated. Serve immediately with kerupuk on the side for scooping and crunch.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âBlanching vegetables separately ensures each retains its ideal texture and prevents flavors from mingling undesirably.
- âThe ice bath is crucial for stopping the cooking process, preserving the vibrant colors and crispness of the vegetables.
- âAdjust the consistency of the peanut sauce by adding a little warm water if it's too thick.
- âFor a complete meal, consider adding grilled tempeh or lontong (compressed rice cakes) as additional components.
- âEnsure the peanut sauce is at room temperature or slightly warmed before serving for the best flavor and texture.
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- Add grilled tempeh alongside or instead of tofu.
- Serve with lontong (Indonesian rice cakes) for a more substantial meal.
- Include other fresh vegetables like cucumber slices or lettuce.