Prep 5 mins
Cook 30 mins
- 1 package chinese-style firm tofu
- 1 teaspoon ketjap manis
- oil (for deep frying)
- 6 cups vegetables
- hard-cooked egg, for garnish
- fried onion flakes (to garnish)
GADO GADO SAUCE
- 1 tablespoon minced garlic
- 2 tablespoons minced shallots
- 1 tablespoon minced, fresh galangal or 1 teaspoon ground galangal
- 1 teaspoon dried shrimp paste
- 1⁄2 teaspoon ground dried chile or 1⁄4 teaspoon sambal oelek
- 1 cup oil
- 1⁄2 cup raw peanuts
- 1 teaspoon brown sugar or 1 teaspoon palm sugar
- 1 cup thin coconut milk (The thin stuff from the bottom of a can of coconut milk.)
- salt, to taste
- 1⁄2 lime, juice of, , to taste
- (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.
- 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.
This is a great way to get the kids to eat their vegetables if they like peanut butter. You can make the peanut sauce as hot or mild as you like. I leave out the tofu. An easy dish to make particularly for those evenings when you are to tired to cook but cannot afford to buy take away. I make this dish often on a Friday or Sunday night and I use what ever is in the fridge except for eggplants and tomaotes. The hard boiled eggs are delicious with the peanut sauce. You must try this recipe. I promise you will be surprised. It is a lovely example of Indonesia's adventurous exploits into flavours, textures and food combinations.