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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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that looks like rubbish.... she forget the eggs and cop cuay for starters.....
my maid does a really good gado gado, i'll take a pic and post it later.
and just in case you really dont know how to cook .....
Quote:
check the shallots so that they don't burn
:doglol:
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Delicious Broccoli Recipes
Delicious Broccoli Recipes
Making broccoli dishes has never been so easy and delicious. Learn how to make broocoli salad, broccoli soup, and pasta with sauteed broccoli with Juliana and all the nutritional benefits of this Mediteranean Diet Dish by her husband Dr. Saitta.
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How to make Marinated Tofu Satay Salad
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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Fried Fish & Roasted Greek Veggie Salad
Ingredients:
2 green bell pepper, cut into bite-sized chunks
2 red bell pepper, cut into bite-sized chunks
2 red onion, cut into bite-sized chunks
1 pint red cherry tomatoes, your favorite kind
1 cup pitted kalamata olives, roughly chopped
2 tablespoons EVOO - Extra Virgin Olive Oil (eyeball it), plus extra for frying
Salt and ground black pepper
2 cups flour
3 eggs, beaten
2 cups breadcrumbs
Zest of 1 lemon and juice of 1/2, divided
1 tablespoon (a palmful) dried oregano
1 tablespoon seafood seasoning, like "Old Bay"
4 tilapia filets (about 6 to 8 ounces each)
1 cup thick Greek yogurt
1 clove garlic, finely chopped or grated
1 teaspoon cumin
2 to 3 tablespoons dill relish
1/2 cup crumbled feta cheese
1/4 cup (about a handful) flat-leaf parsley leaves, chopped
1 package whole wheat pita, warmed in oven or microwave
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1/2 cup sour cream
8 oz. container frozen whipped topping, thawed
15 oz. can fruit cocktail, drained
15 oz. can Mandarin oranges, drained
16 oz. jar of maraschino cherries, drained (I save the juice to make Cherry Coke later!)
1 cup flaked sweetened coconut
2 cups miniature marshmallows
Combine 1/2 cup sour cream and 8 oz. whipped topping in a large bowl. Fold in 15 oz. drained fruit cocktail, 15 oz. Mandarin oranges, drained, 16 oz. drained maraschino cherries, 1 cup flaked sweetened coconut, and 2 cups miniature marshmallows. Gently blend all ingredients together, leaving it nice and fluffy. Spoon you finished Ambrosia Delight Salad into elegant clear bowl for serving. Cover with plastic wrap, and refrigerate until ready to serve.
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Ingredients:
3 medium to large Idaho baking potatoes
1 tablespoon salt
3 eggs, boiled and chopped finely
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup chopped onion
2 tablespoons sweet pickle relish
1 cup mayonnaise
1 teaspoon prepared yellow mustard
1 tablespoon sweet pickle juice
dash of ground black pepper
sprinkling of paprika for top
Fill a medium to large pot about halfway full of water. Add 1 tablespoon salt, and bring the water to a rolling boil. In the meantime, peel your 3 baking potatoes, and cut them in half horizontally and then vertically, making 4 equally-sized pieces of each one. When the water is boiling, carefully place the 12 chunks of potatoes into the boiling water. When they come back up to a boil, reduce the heat, and cook at a low boil for about 20 minutes, until tender when tested with a fork. Drain the water through a colander into the sink, and place the drained potato chunks in a large mixing bowl. Let the potatoes sit for about 20 minutes, and then start assembling your potato salad while the potato chunks are still warm. First, use a paring knife to cut the warm potato chunks into large cubes. Add 3 boiled, chopped eggs, 1/2 cup chopped celery, 1/4 cup chopped green bell pepper, 1/4 cup red bell pepper, 1/4 cup chopped onion, 2 tablespoons sweet pickle relish, and a dash of ground black pepper. Now, make the "dressing." Into 1 cup of mayonnaise, add 1 teaspoon of prepared yellow mustard and 1 tablespoon of sweet pickle juice. Blend well. Pour over the potato mixture. Use a large spoon to carefully blend all ingredients together. Stir just until blended. Do not over stir. The goal is to get the dressing to absorb some of the mealy potato, but also to maintain the shape of the potato cubes. When you have combined your potato salad, remove it from the mixing bowl, and place it in a nice serving bowl. Sprinkle a little paprika evenly over the top.
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Caesar Salad Dressing
1 egg
2 tbsp Parmesan Cheese
2 garlic cloves
4 tbsp Mozzarella Cheese, shredded
1/8 c Red Wine Vinegar
2/3 c Olive Oil
Blend all ingredients with 1/3 c olive oil in a blender. Blend one more time adding 1/3 c more olive oil. Refrigerate 2 hours.
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