Indonesian Gado-Gado salad recipe
How to make Indonesian Gado-Gado salad
Ingredients
4 thin-skinned potatoes (4 oz. each), scrubbed
8 ounces green beans, rinsed and ends trimmed
1 cup sliced (1/4 in. thick) English cucumber
2 cups matchstick slivers jicama or 2 cups bean sprouts, rinsed
1 cup long, thin carrot shreds
2 hard-cooked large eggs, shelled and quartered lengthwise
2 cups thin strips cooked boned, skinned chicken (see notes)
2 cups watercress sprigs, rinsed and crisped
Crisp shallots and gado gado dressing (recipes follow)
2 limes (about 3 oz. each), rinsed and halved or quartered
Salt
Preparation
1. Put potatoes in a 2- to 3-quart pan and cover with about 1 inch of water. Bring just to a simmer over high heat, then cover, reduce heat to low, and cook, without letting water bubble, until potatoes are tender when pierced, about 50 minutes. Drain and immerse in cold water until lukewarm, about 5 minutes, or let stand at room temperature until warm, about 20 minutes. Cut crosswise into 1/4- to 1/2-inch-thick slices.
2. Meanwhile, in another 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add green beans and cook until tender to bite, 3 to 6 minutes. Drain and immerse immediately in ice water until cool, about 2 minutes; drain again.
3. On dinner plates, arrange equal portions of potato slices, green beans, cucumber, jicama, carrot, eggs, chicken, watercress, and limes. Scatter crisp shallots equally over salads. Spoon gado gado dressing over salads and add salt and juice from limes to taste. Crisp Shallots and Gado Gado Dressing: In an 8- to 10-inch frying pan, combine 3 tablespoons salad oil and 3/4 cup thinly sliced shallots. Stir frequently over high heat until shallots are well browned, 6 to 8 minutes; lift from pan with a slotted spoon and drain on paper towels. Add about 1/3 cup chopped fresh jalapeño chilies (with seeds for maximum heat), 1/2 teaspoon coriander seeds, and 1/2 teaspoon cumin seeds to pan; stir often until chilies are lightly browned, about 5 minutes. Scrape mixture into a food processor. Add about 2 tablespoons crisp shallots, 1 teaspoon grated lemon peel, 1 teaspoon anchovy paste, 1 tablespoon minced fresh ginger, 2 tablespoons soy sauce, 2 tablespoons packed brown sugar, 1/3 cup lime juice, and 2/3 cup chunky-style peanut butter; whirl until ingredients are well mixed. Add 1 cup canned coconut milk (reduced fat or regular; stir before using) and whirl until well blended. Use, or cover and chill up to 1 week. Makes 2 1/2 cups; allow 1/4 to 1/2 cup per serving.
Yield
Makes 4 main-course, 8 first-course servings
YouTube - Gado-Gado
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Baked tofu, green bean, capsicum, fresh red onion, cherry tomatoes, cashew nuts, sliced roasted mushrooms with rocket & Satay sauce (serves 4 people).
Ingredients:
250gms firm tofu,
1 red capsicum,
1 small onion,
200mls soy sauce,
1 red onion,
1 small capsicum,
1 tbls crushed ginger,
¼ cup roasted cashew nuts,
2 tbls oil,
1 tbls crushed garlic,
4 big fried mushrooms,
1 cup peanut butter,
150mls water,
salt,
300gms green beans topped & tailed,
1 cup soy milk,
¼ cup sweet chilli sauce,
100gms washed rocket leaves,
4 tbls ketchup manis Olive oil,
salt,
pepper.
Method:
In a jug mix soy sauce, ginger, garlic, sweet chilli and water. Marinate the tofu block in the mix overnight to gain full flavour.
Satay sauce:
Finally dice onions and red capsicum. Lightly sauté onions and capsicum. Add peanut butter, coconut and soy milk and stir on a low heat until smooth. Add salt and ketchup manis and simmer for 5 mins.
Preheat oven to 180 C°, place field mushrooms on a tray and drizzle with olive oil and sprinkle with salt. Cover with foil and cook for 25 mins. Cook marinated tofu on a tray for 20 mins. Allow to cool and cut into 2cm cubes. Blanch green beans in a pot of boiling water and refresh them in a bowl of cold water. Julienne red capsicum and thinly slice red onion. In a big bowl, place washed rocket, green beans, capsicum, halved cherry tomatoes, onion, tofu and ½ cup satay sauce. Toss until all coated with sauce and place on a platter and finish with sliced roasted mushrooms, roasted cashew nuts and a drizzle of satay sauce.
Taken from Animals Matter, broadcast on channel 31 Melbourne 2005. http://www.animalsmatter.com.au/
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