‘Gado Gado’ literally meaning “mix mix”, is an Indonesian salad of mixed vegetables with a peanut dressing. It is also a popular street food in Indonesia.
Recipe Tags
Veg
Easy
Everyday
Pan fry
Simmering
Steaming
Sauteeing
Salad
Healthy
Ingredients Serving: 4
French Beans- 1/2 cup, cut lengthwise
Cabbage- 1/2 cup, shredded
Carrot- 1/2 cup, cut lengthwise
Cauliflower florets- 1/2 cup
Potato- 1/2 cup, cut lengthwise and soaked in water
Cucumber- 1/2 cup, cut lengthwise
Bean sprouts- 1/2 cup
Spinach- 10 to 15 baby leaves
Tofu- 100 grams, cut lengthwise
For Peanut Sauce:
Peanut- 1/2 cup
Garlic- 3 or 4 cloves, peeled
Shallots- 4 or 5, peeled
Red chilly powder- 1 teaspoon
Brown Sugar or Palm Sugar- 1 teaspoon (I have used palm sugar)
Salt to taste
Tamarind Paste 1 tablespoon
Vegetable Oil 2 tablespoon + 1 teaspoon
Water- 1 ½ cups approximately
Instructions
Wash and chop the vegetables as mentioned above. I have used the whole baby spinach leaves. If you are using large spinach leaves, torn them into pieces.
Blanch French beans, carrots, cauliflower florets, shredded cabbage, bean sprouts and spinach separately with little bit of salt. Dip in cold water for few minutes and strain the excess water. Boil the potatoes till firm. Cucumber can be used raw. Refrigerate.
Make slurry of 1 teaspoon of corn flour, 3 tablespoon of water, salt and pepper to taste. Dip tofu pieces in this slurry and pan fry/roast them on all the sides.
To prepare peanut sauce: Heat 1 teaspoon of oil in a kadai and roast peanuts till they turn golden. Using a mortar and pestle, pound roasted peanuts into a coarse powder. Keep it aside. Now, pound the shallots and garlic cloves coarsely.
Heat 2 tablespoons of oil, add pounded shallots and garlic. Saute till nice aroma emits. Add red chilly powder, salt, palm sugar and saute for a second. Add the given amount of water followed by the tamarind paste. Mix well and bring it to boil.
Stir the pounded peanut powder into the sauce. Simmer until the sauce thickens. Turn off the flame and let it cool.
Before serving, arrange the vegetables and fried tofu in a serving platter. Pour the peanut sauce in the middle and serve. You can also serve it like a finger salad with peanut sauce in a bowl.
Reviews (2)  
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Nov-21-2016
Shyam Kumar   Nov-21-2016
Looks yummy
Nov-21-2016
Shiva Pande   Nov-21-2016
Wow, this salad looks so amazing! Thanks for sharing,...
Wash and chop the vegetables as mentioned above. I have used the whole baby spinach leaves. If you are using large spinach leaves, torn them into pieces.
Blanch French beans, carrots, cauliflower florets, shredded cabbage, bean sprouts and spinach separately with little bit of salt. Dip in cold water for few minutes and strain the excess water. Boil the potatoes till firm. Cucumber can be used raw. Refrigerate.
Make slurry of 1 teaspoon of corn flour, 3 tablespoon of water, salt and pepper to taste. Dip tofu pieces in this slurry and pan fry/roast them on all the sides.
To prepare peanut sauce: Heat 1 teaspoon of oil in a kadai and roast peanuts till they turn golden. Using a mortar and pestle, pound roasted peanuts into a coarse powder. Keep it aside. Now, pound the shallots and garlic cloves coarsely.
Heat 2 tablespoons of oil, add pounded shallots and garlic. Saute till nice aroma emits. Add red chilly powder, salt, palm sugar and saute for a second. Add the given amount of water followed by the tamarind paste. Mix well and bring it to boil.
Stir the pounded peanut powder into the sauce. Simmer until the sauce thickens. Turn off the flame and let it cool.
Before serving, arrange the vegetables and fried tofu in a serving platter. Pour the peanut sauce in the middle and serve. You can also serve it like a finger salad with peanut sauce in a bowl.
INGREDIENTS
SERVING: 4
French Beans- 1/2 cup, cut lengthwise
Cabbage- 1/2 cup, shredded
Carrot- 1/2 cup, cut lengthwise
Cauliflower florets- 1/2 cup
Potato- 1/2 cup, cut lengthwise and soaked in water
Cucumber- 1/2 cup, cut lengthwise
Bean sprouts- 1/2 cup
Spinach- 10 to 15 baby leaves
Tofu- 100 grams, cut lengthwise
For Peanut Sauce:
Peanut- 1/2 cup
Garlic- 3 or 4 cloves, peeled
Shallots- 4 or 5, peeled
Red chilly powder- 1 teaspoon
Brown Sugar or Palm Sugar- 1 teaspoon (I have used palm sugar)
Salt to taste
Tamarind Paste 1 tablespoon
Vegetable Oil 2 tablespoon + 1 teaspoon
Water- 1 ½ cups approximately
Gado Gado - Reviews
Recent Reviews
4.5
2 Reviews
Nov-21-2016
Looks yummy
Nov-21-2016
Wow, this salad looks so amazing! Thanks for sharing,...
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