Gado Gado Indonesian Recipe

Time to go to Indonesia for some cuisine inspiration

Yesterday I wanted to surprise my girlfriend with a romantic dinner and I went all the way to Indonesia to find some inspiration. Gado Gado, also known as lotek, is an Indonesian salad of slightly boiled, blanched or steamed vegetables, hard boiled eggs and tofu served with a peanut sauce dressing.

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Preparation time: 50 minutes Cooking time: 20 minutes

Ingredients Salad

  • 250g potatoes (peeled and sliced)
  • 2 medium carrots peeled
  • 200g green beans
  • 1/4 cabbage finely sliced
  • 4 hardboiled eggs
  • 200g bean sprouts
  • 1 small cucumber finely sliced
  • 150g tofu, cut into little cube
  • 50g unsalted roasted peanuts (smashed)

Gado Gado Indonesian Recipe

Ingredients Peanut sauce

  • 2 Tbsp argan oil
  • 1 large white minced onion
  • 2 cloves of minced garlic
  • 2 red small minced chilli peppers
  • 1 Tsp of salmon paste
  • 200g peanut butter 
  • 250ml coconut milk
  • 250ml water
  • 2 Tsp sweet soy sauce
  • 1 Tbsp ketchup

Gado Gado Indonesian Recipe

Directions Vegetables

  • In a large cooking pot bring water to a boil and add potatoes slice. Cook for 7 minutes. Drain the potatoes and let them cool down.
  • Slice the carrots. Cut off the extremities of the green beans and cut them into 4cm pieces. In the cooking pot bring water to a boil and carrots and green beans. Cook for 2-3 minutes. Drain the vegetables and let them cool down in a bowl of water with ice.
  • Blanch the cabbage for 20 seconds in boiling water. Remove the cabbage, drain and place in a bowl with water and ice to cool down.
  • Cut the eggs in quarters. Arrange all the vegetables on a large plate. Cover the vegetables with plastic foil and place in the refrigerator.
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Directions Peanut sauce

  • Heat the argan oil in a large skillet on low heat. Add onion and garlic and fry for 7-8 minutes. Stir occasionaly.
  • Add chill peppers and salmon paste and cook for another minutes.
  • Remove the skillet from the heat and add peanut butter. Place the skillet back on low heat and add water and coconut milk. Bring the sauce to a boil, stirring occasionally. 
  • When the sauce is boiling add soy sauce and ketchup and let the sauce simmer for 1 minute. Remove the skillet from the heat and let the sauce cool down.
  • Poor sauce over the vegetables and sprinkle with some peanuts. Serve the rest of the sauce in a little bowl.

Haroun Cherif
Haroun Cherif

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