Gado Gado (Indonesian Salad with Peanut Sauce)

Ingredients

• Peanut butter

  Chunk style, with salt

  ¼ cup or 65g

• Curry paste

  4 tsp or 20g

• Soy sauce

  Regular sodium, Shoyu

  2 tsp or 11g

• Honey

  1 tsp or 7g

• Salt

  Table

  ½ tsp or 3g

• Garlic

  Raw

  1 cloves, minced or 3g

• Lime juice

  Raw

  1 ½ tbsp or 23g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ½ cup or 113g

• Water

  Plain, clean water

  ½ cup or 118g

• Spinach

  Raw

  1 bunch or 340g

• Bean Sprouts

  Springwater Sprouts

  3 cup or 255g

• Potato

  Flesh and skin, raw

  2 Potato small or 340g

• Cucumber

  Peeled, raw

  1 medium or 201g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Peanut oil

  Salad or cooking

  2 tbsp or 27g

• Tofu

  Raw, firm, prepared with calcium sulfate

  7 oz or 198g

• Peanuts

  Virginia, raw

  1 tbsp or 9g

Directions

1. Gado Gado Peanut Sauce:
2. Mix all ingredients in a small saucepan over medium low heat. Bring to simmer then cook for 5 minutes, stirring regularly so the bottom doesn't catch, until it thickens. If too thick, just add more water - should be able to drizzle it (see video for thickness).
3. Taste and adjust as follows: lime for more sour, salt, sugar for sweet.
4. Cover and keep warm.
5. Blanched Vegetables:
6. Bring a saucepan of water to the boil.
7. Add potatoes and cook for 5 minutes or until cooked through. Use a slotted spoon to transfer to colander to drain.
8. Cook beansprouts for 3 minutes or until just wilted. Transfer to colander, press out excess water.
9. Add spinach, push under to submerge - will instantly wilt. Remove, transfer to colander, press out excess water.
10. Crispy tempeh or tofu:
11. Slice into 0.75 x 5 cm / 1/3 x 2" slices (or thereabouts).
12. Heat oil in a skillet over medium high heat. Cook tempeh 2 min on each side until deep golden and crispy. (Tofu ~ 1 1/2 min)
13. Assemble:
14. Either make one platter for sharing, or individual. Vegetables and egg can be served warm or at room temp, sauce should be served warm (it thickens when cool).
15. Place vegetables and tempeh on serving plate, top with egg.
16. Pour sauce into serving bowl.
17. Serve Gado Gado Salad with peanut sauce, peanuts for sprinkling, fresh chillies and prawn crackers on the side.
18. Recipe by: Nagi (source: https://www.recipetineats.com/gado-gado-indonesian-salad-with-peanut-sauce/)

Similar Foods

• Broccoli Salad with Peanut Sauce
• Thai-Inspired Noodle Salad with Peanut Sauce
• Cucumber Noodles with Peanut Sauce
• Chicken Satay with Peanut Sauce
• Noodles with Spicy Peanut Sauce
• Chicken Thighs with Spicy Peanut Sauce