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Gado Gado
Gado Gado is a vibrant Indonesian vegetable salad featuring blanched or steamed vegetables, firm tofu, and hard-boiled eggs, all generously coated in a rich and savory peanut sauce. It's a beloved Javanese street food classic.
๐ง ์ฌ๋ฃ
- 200 g Cabbage
- 150 g Bean sprouts
- 150 g Green beans
- 2 medium Potatoes
- 200 g Firm tofu
- 4 Eggs
- 200 g Peanut butter(use unsweetened, creamy or crunchy)
- 3 tbsp Kecap manis (sweet soy sauce)
- 1 tbsp Tamarind paste(dissolved in 2 tbsp warm water and strained)
- 2 cloves Garlic
- 1-2 small Chili peppers (optional)
- 100-150 ml Water(adjust for sauce consistency)
- to taste Salt
- 1 tsp Lime juice(optional, for brightness)
- for garnish Fried shallots
- for serving Shrimp crackers (krupuk)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the vegetables: Bring a large pot of salted water to a rolling boil. Blanch the green beans for 2-3 minutes until crisp-tender, then immediately transfer to an ice bath to stop the cooking. Repeat with the cabbage for 1-2 minutes, and then the bean sprouts for 30-60 seconds. Drain all vegetables well.
โฑ๏ธ 10 minutes - 2
Cook the potatoes: While blanching vegetables, boil the potato chunks in a separate pot of water until fork-tender, about 10-15 minutes. Drain and set aside.
โฑ๏ธ 15 minutes - 3
Prepare the peanut sauce: In a medium saucepan over medium-low heat, combine the peanut butter, kecap manis, strained tamarind liquid, minced garlic, and chopped chili (if using). Gradually whisk in the water, starting with 100ml, until the sauce reaches a smooth, pourable consistency. It should be thick enough to coat the back of a spoon but still fluid. Simmer gently for 5-7 minutes, stirring constantly, until heated through and slightly thickened. Season with salt and a teaspoon of lime juice if desired. Keep warm.
โฑ๏ธ 10 minutes - 4
Assemble the Gado Gado: Arrange the blanched vegetables (green beans, cabbage, bean sprouts), boiled potatoes, fried tofu cubes, and halved hard-boiled eggs artfully on individual serving plates or a large platter.
โฑ๏ธ 5 minutes - 5
Serve: Generously ladle the warm peanut sauce over the assembled ingredients. Garnish with a sprinkle of fried shallots and serve immediately with crispy shrimp crackers on the side.
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe peanut sauce should be thick but pourable; adjust the water content as needed. It should coat the ingredients without being overly gloopy.
- โVegetables should be cooked until crisp-tender (al dente), retaining a slight bite. Avoid overcooking.
- โServe Gado Gado immediately after assembly while the sauce is warm and the vegetables are fresh.
- โFor a spicier sauce, add more chili or a pinch of chili flakes.
- โEnsure your peanut butter is smooth and creamy for the best sauce texture.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add lontong (compressed rice cakes) for a more substantial meal.
- Include fried tempeh cubes alongside or instead of tofu.
- Other common additions include cucumber slices, spinach, or chayote squash.