Gado-Gado (Peanut Butter Sauce Salad)

Gado-Gado

Ingredients

Serving 4 portion

  • 1 Tempeh (fried and dice)
  • 1 Tofu (fried/ steam and dice)
  • 1/2 Chines cabbage (shredded or thin slice, blanch)
  • 2 cucumber (cut into dice or slice)
  • 2 medium potatoes (boil and dice)
  • 300 gr bean sprout (blanch)
  • 200 gr string bean (cut 1cm and blanch)
  • 300 gr spinach Fresh (blanch)
  • 2 squash (wedges and blanch)
  • 4 hard-boiled Egg (wedges)
  • 350 gr raw skinless peanuts/ cashews (fried until brown)
  • 1½ cups (375 ml) water
  • 2 kafir lime leaves
  • 1 tablespoon tamarind, soak in water and set aside
  • 3 tablespoons coconut palm sugar or 2 tablespoons dark brown sugar
  • 2 teaspoons salt
  • 2 red chilies, fine chop
  • 3 garlic, fine chop
  • 5 shallot (sliced thin and fried until golden brown)
  • Shrimp crackers (optional)

Preparation

Peanut Sauce:

  • Blender peanut/ cashews that were fried with water until smooth and not too thick
  • Heat oil, add garlic, kafir lime leaf, chilies, and stir until fragrant with medium heat. Make sure garlic does not burn
  • Add peanut/ cashews that were blend and mix them well
  • Add brown sugar/ palm sugar, salt, and tamarin water that was soaked before and bring to boil. Don’t forget to stir the sauce sometimes to prevent sticking

Serving:

  • Put tempeh, tofu, and vegetables on the plate
  • Pour the sauce on top
  • Garnish with egg, shrimp crackers, and fried shallot

Note

This kind type of dish can serve as an appetizer or main course. Recommended for nutrition diet

Tempeh:

Tempeh. Image by The spruce eats

Tempeh is a fermented soy product that is a game-changer for those following a vegetarian or vegan diet. It’s also an appealing protein source for anyone trying to make moves towards a more plant-based diet. While it’s often confused for tofu, tempeh is very different.