Directions:
- (a variety of the following): cabbage, in 1-inch squares; bean sprouts; carrots, sliced or julienned; green beans, in 2-inch pieces; potatoes or sweet potatoes in large dice; sliced cucumbers; watercress sprigs; tomato wedges.
- This is from a new cookbook I just got.
- Haven't tried this recipe yet, but it looks dead on.
- This is a rather free-form salad of lightly cooked vegetables; the exact contents depend on what is available.
- What makes it gado-gado is the dressing, a creamy peanut sauce.
- Remove tofu from package and drain.
- Place on a plate lined with cloth or paper towels, top with another layer of towel and an inverted plate, and place a weight of a pound or more on top.
- Let stand for 30 minutes, unwrap, and discard liquid.
- Cut tofu into bite-sized squares or triangles and sprinkle with kecap manis.
- Fry in 350F oil until golden brown and puffy; transfer to paper towels to drain.
- Reserve oil to cook peanuts.
- One at a time, blanch vegetables in lightly salted water, rinsing them in cold water to stop cooking as soon as they reach the desired degree of doneness.
- Cabbage and bean sprouts require only a few seconds; carrots, green beans, and potatoes may take several minutes depending on size and tenderness.
- Do not blanch cucumbers, watercress, and tomatoes.
- Use them raw.
- Place Gado-Gado Sauce in a small bowl in the center of a large platter.
- Arrange vegetables on platter around sauce.
- Garnish with wedges or slices of hard-cooked egg and fried onion flakes.
- To serve, spoon some sauce onto each plate and dip vegetables into sauce.
- Serves 4 to 6 with other dishes.
- -GADO-GADOSAUCE-.
- To prepare sauce in a mortar: Pound garlic, shallot, galangal, shrimp paste, and chile to a paste.
- To prepare sauce in a blender: Chop together in a 1-cup jar.
- In a wok or deep skillet, heat oil over medium-high heat until a peanut sizzles on contact.
- Fry peanuts until lightly browned; transfer to paper towels to drain.
- When peanuts have cooled, grind in a mortar or food processor to a coarse, grainy paste, adding a little oil if necessary to facilitate blending.
- (May be made up to a week ahead and stored covered in refrigerator.) Remove all but 2 tablespoons oil from pan and reserve for another use.
- Return pan to medium-low heat and add pounded mixture.
- Cook until quite fragrant, but do not burn.
- Add peanuts, sugar, and coconut milk and bring to a boil, stirring.
- Simmer until thick and season to taste with salt and lime juice.
- Allow to coot to room temperature before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 654.5 Kcal (2740 kJ) | ||
| Calories from fat | 443.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.23g | 76% | |
|---|---|---|---|
| Cholesterol | 2.42mg | 1% | |
| Sodium | 744.62mg | 31% | |
| Potassium | 711.82mg | 15% | |
| Total Carbs | 44.38g | 15% | |
| Sugars | 8.75g | 35% | |
| Dietary Fiber | 10.87g | 43% | |
| Protein | 19.11g | 38% | |
| Vitamin C | 26.8mg | 45% | |
| Iron | 5.6mg | 31% | |
| Calcium | 256.5mg | 26% | |
| Amount Per 100 g | |||
| Calories | 167.82 Kcal (703 kJ) | ||
| Calories from fat | 113.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.62g | 76% | |
|---|---|---|---|
| Cholesterol | 0.62mg | 1% | |
| Sodium | 190.93mg | 31% | |
| Potassium | 182.52mg | 15% | |
| Total Carbs | 11.38g | 15% | |
| Sugars | 2.24g | 35% | |
| Dietary Fiber | 2.79g | 43% | |
| Protein | 4.9g | 38% | |
| Vitamin C | 6.9mg | 45% | |
| Iron | 1.4mg | 31% | |
| Calcium | 65.8mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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