Gado Gado
Gado Gado: A Journey Through Indonesian Cuisine
Gado Gado, a hallmark of Indonesian cuisine, stands out as a vibrant, delectable salad that masterfully combines a variety of vegetables, proteins, and a rich peanut sauce. This dish not only offers a burst of flavors but also a delightful array of textures, making it a favorite among both locals and travelers. Its adaptability to different tastes and dietary preferences adds to its widespread appeal.
Why You'll Love Gado Gado
- Flavorful Adventure: The dish's rich peanut sauce is its soul, offering a creamy, savory, and slightly sweet experience that perfectly complements the fresh and boiled vegetables.
- Nutritional Balance: Gado Gado serves as a wholesome meal, packing a balanced mix of proteins, vitamins, and minerals.
- Versatility: Easily adaptable, it can cater to vegetarians and meat-lovers alike, depending on the choice of protein.
Embarking on the preparation of Gado Gado is like taking a culinary trip to Indonesia. The process involves a delightful mix of chopping, boiling, and blending, culminating in a dish that's as pleasing to the eye as it is to the palate. Whether it's for a hearty lunch or a light dinner, Gado Gado fits perfectly into any meal plan, promising a taste of Indonesian hospitality and warmth.
- 200 grams of tofu, cubed and fried
- 2 of spinach leaves, blanched
- 1 cup of bean sprouts
- 1 cucumber, sliced
- 2 carrots, julienned
- 4 hard-boiled eggs, quartered
- 1 cup of peanut butter (smooth)
- 2 tablespoons of soy sauce
- 1 tablespoon of tamarind paste
- 1 tablespoon of brown sugar
- 2 of garlic, minced
- 1 cup of water (adjust for desired consistency)
Prepare the vegetables by washing and cutting them into the desired shapes. Blanch the spinach and bean sprouts in boiling water for 1-2 minutes, then drain and set aside.
Fry the tofu cubes in a pan with a little oil until golden brown on all sides. Set aside on paper towels to drain any excess oil.- In a small saucepan, combine the peanut butter, soy sauce, tamarind paste, brown sugar, garlic, and water. Stir over low heat until the mixture is smooth and heated through.Adjust the amount of water to get the desired consistency of the sauce, it should be creamy but pourable.
- Arrange the spinach leaves, bean sprouts, cucumber, carrots, and fried tofu on a large serving platter. Drizzle generously with the warm peanut sauce.
- Garnish with the quartered hard-boiled eggs and serve immediately.
Serving Size 1 portion
Servings 4
- Amount Per Serving
- Calories 350kcal
- Calories from Fat 200kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 4g20%
- Cholesterol 186mg62%
- Sodium 300mg13%
- Potassium 650mg19%
- Total Carbohydrate 28g10%
- Dietary Fiber 6g24%
- Sugars 12g
- Protein 18g36%
- Vitamin A 110 IU
- Vitamin C 20 mg
- Calcium 50 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
