Want to try something refreshing this week but I don’t want to make something complicated. I do love veggies and I can eat them at anytime but sometimes serving veggies is a bit tricky if we have many various vegetables but only in small amount each. But hey, let’s be creative, we can always make gado – gado a.k.a Indonesian salad with peanut dressing. Gado – gado is very easy to make. Regarding to varieties of Indonesian tribes, this gado – gado also comes in few different styles, but I will make the one which is common called as ” gado – gado siram” literally means ” gado – gado splash” it is because we are Indonesian “splashing” that delicious peanut sauce on top of the veggies.
Even you are not a vegetarian or not a big fan of veggies, you maybe want to give a try of this magical gado – gado if you enjoy to eat peanut. But if you don’t even enjoy eating peanut or peanut butter, you can always try to change the dressing 🙂 it’s all about creativity and modification. So let’s go!
Let’s make easy peasy delicious gado – gado.
Serving size : 2 people
- Stalk of organic lettuce
- 1 cup of mung bean sprouts
- 1 cup of long bean ( if it’s hard to find, can be replaced with string bean as well )
- 1 kirby cucumber
- 1 tomato ( thinly sliced )
- 2 hard boiled eggs
- 2 potatoes
- 50 gr diced tempeh ( deep fried, diced )
- 50 gr tofu ( deep fried and diced after frying )
- 100 gr fresh fried peanut
- 30 gr palm sugar / gula jawa
- 2-3 tbsp tamarind juice*
- 75 ml coconut cream
- 2 pcs thai pepper or bird’s eye chili or any chili you like ( optional )
- 1/4 – 1/2 cup water
- Salt to taste
- 1 tbsp canola oil
Additional but optional :
- Kerupuk udang / shrimp crackers
- Fried shallot
First Preparation :
- Heat the sauce pan and bring water to boil
- Meanwhile, we can chop the green lettuce & cucumber
- Boil the potato, long bean & mung bean 3 mins each in medium heat. Shocked them into ice water to stop cooking process and to make them crunchy. Drain the veggies and set aside
- Frying the tempeh and tofu, sliced into cubes and set aside
- If you prefer frying potato wedges just like myself, you can do it as well
Sauce preparation :
- Fry the peanut in medium hot oil and please be careful, peanut is a little bit tricky to fry. You want to keep eye on it since it’s cook and burn easily. Fry for 2 – 3 mins and drained into a sheet of paper towel
- Crushed the garlic & eyebird chili.
- Grind the peanut with the palm sugar until it smooth, set aside.**
- In medium sauce pan, pour oil and fry the garlic & chili until it’s aromatic & fragrant. Put the grounded peanut into the pan and stir well, add the tamarind 1 tbsp at at time, keep stirring. If the peanut has already turn into darker color put the coconut cream and stir well until in well incorporated. Coconut cream turns to be thick, you can add water to make the sauce lighter. 1/4 – 1/2 cup water will be alright, depends on how thick you wanted the sauce is.
- Add salt, stir well until the sauce a little bit thicker and the oil from the coconut has simmering.
On a medium plate, arrange all the vegetables and the potato, slice egg in halves, tempeh & tofu. Pour the peanut sauce and add some fried shallots & kerupuk on top of it.
Now you can enjoy your healthy earthy gado – gado. Easy but tasty!
*Tamarind juice is made by seedless tamarind soaking in hot water and we only take the water/juice after soaking it for few minutes.
**You can use blender or food chopper but please note ; using traditional tools just like mortar & pestle makes the peanut turn out into more aromatic and tasty!
Some people will call peanut butter for the sauce, I really don’t recommend it. I have tried various leading brand and tried several times and it turned out weird. But this is only friendly reminder and suggestion.
If you don’t palm sugar, you can substitute it with dark brown sugar as well just adjust the amount to make it not too sweet.