Saucepan@saucepan · Shared this recipeFollowIndonesian · lunchPerfect Gado-GadoA hearty Indonesian salad with a rich peanut sauce, fresh and blanched vegetables, and optional rice cakes, tempeh, and tofu.total50 minprep20 mincook30 minservings2Original recipe on theguardian.comKeep this recipeAdd a copy of Perfect Gado-Gado to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients2 servingsBack to 2 servings50 ml oil for frying100 g raw peanuts preferably skin on2 garlic cloves peeled and roughly chopped2 shallots peeled and roughly chopped2 red bird’s eye chillies roughly chopped, or to taste; pith and seeds removed if you prefer less heat1 tsp terasi fermented shrimp paste, optional1 tbsp kecap manis1 tbsp tamarind water or the juice of ½ limeSalt0.25 white cabbage shredded100 g long-stemmed broccoli100 g green beans topped1 carrot trimmed and julienned0.5 cucumber cut into chunky slices6 pink radish1 handful lontong rice cakes optional1 slice tempeh4 cubes ready-fried tofu or fry your own1 egg hard-boiled, optionalPrawn crackers to serveFried shallots shop-bought or homemade, to serveStepsClear checksTap an ingredient or step to check it off.1Step 1: First make the sambal. Put the oil in a wok or small frying pan over a medium-high heat, then fry the peanuts, stirring regularly, until golden brown. Scoop out with a slotted spoon on to a plate lined with kitchen towel to drain, leaving the oil in the pan.2Step 2: Turn down the heat, add the garlic, shallots, chillies and terasi to the pan and fry, stirring continuously, until softened but not browned. Scoop out on to a second paper-lined plate, turn off the heat, and leave the oil in the pan.3Step 3: Put the fried shallot mix and peanuts in a mini food processor or mortar and whiz or pound to a nubbly paste. Add the kecap manis and tamarind, whizz again, then add salt to taste and just enough warm water to bring it to a pouring consistency. Taste, adjust the seasoning as necessary, then set aside.4Step 4: Blanch any vegetables that need it for a minute or so in salted water (beans and broccoli may need a little longer), then scoop out and leave to cool. Cook the lontong, if using, in the same water, until soft, then drain.5Step 5: Turn on the heat under the wok or frying pan to medium-high, then fry the tempeh in the oil until golden (if using raw tofu, fry it in the same pan). Meanwhile, peel the egg, if using, and cut it in half.6Step 6: Divide the vegetables and lontong between two plates and add half the egg to each. Drizzle with sauce, accessorise with prawn crackers and sprinkle with fried shallots to serve.getsaucepan.com/r/a961c51b-2ca6-48a8-8643-7f59ff75af6d · Original: https://www.theguardian.com/food/2022/may/25/how-to-make-the-perfect-gado-gado-indonesias-super-salad-recipe
