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Gado-Gado (Indonesian Vegetable Salad With Peanut Sauce)

Servings:
Serves 4 to 6 Servings
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Ingredients

For the peanut sauce
  • 1/2 cup peanut oil
  • 1 cup shallot
  • 2 clove garlic
  • 3 clove chiles de árbol
  • 1 teaspoon blacan
  • 3 tablespoon demerara sugar
  • 2 tablespoon chinese dark soy sauce
  • 1 tablespoon lime juice
  • 1 cup peanut butter
  • 1 cup peanuts
For the salad
  • 1/2 cup peanut oil
  • 1 cup shallot
  • 2 clove garlic
  • 3 clove chiles de árbol
  • 1 teaspoon blacan
  • 3 tablespoon demerara sugar
  • 2 tablespoon chinese dark soy sauce
  • 1 tablespoon lime juice
  • 1 cup peanut butter
  • 1 cup peanuts
  • 1 cup mung bean sprouts
  • 4 pinch salt
  • 2 pinch carrots
  • 1/4 head green cabbage
  • 1/4 pound long beans
  • 1/2 bunch watercress
  • 1 bunch cucumber
  • 2 bunch potatoes
  • 1/4 pound tofu
  • 2 pound eggs

Preparation

Baking Directions:

This recipe is based on one in Charmaine Solomon’s "Encyclopedia of Asian Food" (Periplus Editions, 1998).

Find long beans at Asian markets.

For the peanut sauce: Heat oil in a small saucepan over medium heat.

Add shallots and fry, stirring often with a slotted spoon, until golden brown, 6 to 8 minutes.

Transfer shallots to paper towels to let drain.

Add garlic to hot oil and fry until just beginning to color, about 30 seconds.

Transfer to paper towels to let drain.

Add chiles to hot oil and fry until browned and puffed, about 2 minutes.

Transfer to paper towels to let cool.

Add shrimp paste to hot oil and cook, stirring constantly, for 20 to 30 seconds.

Remove pan from heat and carefully stir in sugar, soy sauce, lime juice, and peanut butter.

Transfer peanut sauce to a small bowl and set aside to let cool.

Stem and finely chop fried chiles, then add to peanut sauce.

Add chopped nuts, reserved shallots and garlic, and 3/4 cup cold water, and stir to combine.

Set sauce aside.

For the salad: Put a colander in the sink, add sprouts to colander, and pour a small pot of boiling water over them.

Drain well and set aside to let cool.

Bring a large pot of water to a boil over high heat, then add salt.

Add carrots to boiling water and cook until crisp-tender, 2 minutes.

Transfer carrots with a slotted spoon to a bowl of ice water to let cool.

Repeat parboiling process with cabbage and long beans, cooking cabbage for 5–7 minutes and long beans for 2–3 minutes, transferring each to a bowl of ice water as done to let cool.

Thoroughly drain carrots, cabbage, and long beans and transfer to a large bowl.

Add bean sprouts and toss to combine.

Serving Directions:

To serve, arrange watercress and cucumbers around a large serving platter.

Put parboiled vegetables in center and arrange potatoes, tofu, and eggs around vegetables.

Spoon some of the peanut sauce on top of salad.

Serve salad with remaining sauce on the side.