Gado-Gado (Indonesian Veggie Salad in a Spicy Peanut Dressing |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is the most famous salad the land of Indonesia offers. It has an interesting combo of textures and falvours since it comes both raw and cooked veggies that are served with a spicy peanut sauce. It may be served hot in winter or at room temperature in summer. It makes a perfect light lunch on its own or a full meal when combined with Vegetarian Nasi Goreng (Indonesian fried rice) and other side dishes. I got this recipe from the Food column by Anjali Vellody, Weekend magazine. Ingredients:
100 g bean sprouts |
100 g cabbage, washed and shredded |
100 g bean curd, cut into 1 inch pieces |
2 tablespoons peanut oil or 2 tablespoons vegetable oil |
100 g potatoes, cooked, peeled and sliced |
100 g green beans, blanched |
100 g carrots, washed, sliced and blanched |
100 g cucumbers, washed and sliced (with the peel on) |
100 g flaked coconut (fresh or desiccated) |
1 cup hot water |
1 onion, peeled, washed and finely chopped |
1 garlic clove, peeled, washed and finely chopped |
1 1/2 teaspoons peanut oil |
100 g peanut butter |
1/2 cup water |
1 tablespoon sugar |
salt |
1/2 teaspoon red chili powder |
1/8 teaspoon ground ginger |
Directions:
1. Put the coconut in a blender.
2. Add 1 cup of hot{not boiling} water.
3. Cover and blend on high speed for about 1/2 a minute.
4. Heat the oil in a 2 quart-sized saucepan.
5. Toss in the onion and garlic.
6. Stir-fry for 5 minutes.
7. Stir in the remaining ingredients for the dressing and the blended coconut-water mixture.
8. Bring to a boil, stirring continuosuly as you do so.
9. Lower flame and allow the sauce to simmer, uncovered, stirring occasionally, until it thickens.
10. This takes about 3 minutes.
11. Now, start preparing the salad.
12. In a bowl, put the cabbage and bean sprouts.
13. Add enough boiling water over these veggies to cover'em.
14. Let this stand for 2 minutes.
15. Drain completely.
16. In a pan, fry the bean curd in oil, over medium flame, turning the pieces over gently, until it is light brown in colour.
17. Remove and drain on clean kitchen paper towels.
18. Toss in the potatoes into the same skillet.
19. Stir and cook until they turn light brownish in colour.
20. On a beautiful silver platter, arrange the bean sprouts, cabbage and other veggies nicely.
21. Pour the warm dressing over the salad or serve it separately as a dip- your choice!
22. Enjoy!
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