Gado-gado salad

Gado-gado salad

Gado means 'mixed'. This traditional Indonesian 
specialty is a combination of raw and lightly cooked vegetables served with spicy peanut sauce.

History of salad

Gado gado ingredients vary from region to region. Other additions are spinach, snow peas or cauliflower. Firm vegetables can be served raw, blanched or steamed. Whatever method is used, they must remain crunchy. Serve the salad cold or at a room temperature.

Ingredients used

1 small head iceberg lettuce, leaves separated

2 large potatoes, boiled and sliced

200 g (7 oz) green beans, sliced blanched

3/4 cup (80 g) bean sprouts, blanched

1 1/2 cups (125 g) shredded chinese cabbage, blanched

2 medium tomatoes, cut into wedges

1 medium red onion, sliced

3 spring onions, cut in short lenghts

1 Lebanese cucumber, thinly sliced

2 fresh red chilies, seeded and thinly sliced 

4 medium hard boiled eggs, sliced

125 g (4 oz) fried tofu (bean curd), cut into cubes

peanut sauce

1/2 cup (125 ml) vegetable oil

1 1/4 cups (200 g) raw unsalted peanuts

2 cloves garlic, chopped

4 spring onions, chopped salt

1/2 teaspoon chili powder

1 teaspoon soft brown sugar

1 tablespoon dark soy sauce

2 cups (500 ml) water juice of 1 lemon.

Making recipe

1  Arrange lettuce leaves on a large plate. Add all the remaining salad ingredients in small groups. serve peanut sauce separately.

2  To make peanut sauce, heat oil in a work or frying pan over high heat. Stir-fry peanuts until light golden brown, about 4 min. Remove with a slotted spoon and plate on paper towel to cool. Pound or process peanuts until finely ground. Discard oil from pan, reserving 1 tablespoon.

3  Crush garlic and spring onions in a mortar and pestle with a little salt. Fry in reserved oil of about 1 min. Add chili powder, sugar, soy sauce and water. Bring to a boiled then add ground peanuts. Simmer, stirring occasionally, until sauce is thick about 10 min. Add lemon juice and more salt, if needed Cool (Sauce can be made ahead and stored in a jar in the refrigerator for up to 1 week.) 

serves  6

preparation  30 min

cooking    15 min

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Contains : 382 cal, 18 g protein, 27 g total fat,

4 g saturated fat, 143 mg cholesterol, 17 g carbohydrate, 9 g fibre