Gado Gado – Indonesian Vegetable Salad

Indonesian Style Gado Gado
Indonesian Style Gado Gado
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Gado Gado - Indonesian Vegetable Salad

Its one of our favourites when we go to Bali.
Course Lunch, Salad, Sides
Cuisine Asian, Indonesian, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 125kcal

Ingredients

  • 4 Egg boiled, shelled and quartered
  • 50 g Green beans Blanched for 2 minutes
  • 50 g Mung Bean Sprouts
  • 4 medium Radish Quartered lengthwise
  • 50 g Snow peas Finely sliced
  • 20 g Asian fried shallots
  • 100 g Cabbage Savoy or Chinese finely shredded
  • 1 medium Carrot Julienned

Instructions

  • Boil the eggs, cool and shell them, cut them into quarters length ways. Slice the green beans on the diagonal into piece about 2.5cms or 1 inch long then blanch them in hot water for 2 minutes. Remove from hot water and sit in cold water until cool then drain.
  • Place the cabbage on the plate. Add the green beans. Then the radish, carrots, mung bean sprouts and snow peas. Top with the boiled eggs
  • Dress with the Asian fired shallots. Serve with Peanut Satay sauce.

Notes

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Peanut Satay Sauce - Malaysian Style

Course Extras
Cuisine Malayasian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 20 servings
Calories 137kcal

Ingredients

Spice paste

  • 1 tbsp Tamarind Pulp
  • 1 tbsp Palm sugar shaved
  • 6 tsp Chili Flakes Adjust this amount to your tastes - this is quite mild.
  • .25 tsp salt
  • 3 cloves garlic
  • 1 tbsp Coriander ground
  • 1 inch Ginger peeled
  • 2 stalks Lemon Grass white part of the stalks
  • .25 cup Peanut Oil

Base

  • 1.5 cups Peanuts Shelled and roughly crushed
  • 1 litre Water hot
  • 1 tbsp Kecap Manis Make sure it is a traditional one and NOT loaded with sugar

Instructions

  • Blitz the spice paste ingredients in a food processor until it is a paste. Or pound them in a mortar and pestle. Fry the paste until you can smell it.
  • Add the peanuts, kecap manis and about a cup of hot water. Mix thoroughly and simmer. As the water evaporates keep adding a little more until the sauce is rich in colour and thick in texture.
  • Place in a clean air tight container and store in the fridge. Use a couple of tablespoons thinned with coconut milk when required.

Notes

Do a post about traditional vs modern and the adding of sugar.