Gado Gado I

Gado Gado I Recipe: A Delicious Malaysian Vegetarian Dish

Region / culture: Malaysia | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Gado Gado is a traditional Indonesian salad that is both delicious and nutritious. This dish is a colorful mix of vegetables, eggs, and tofu, all topped with a flavorful peanut sauce. It is a popular street food in Indonesia and can be found in many restaurants and food stalls throughout the country.

History

Gado Gado has its origins in Indonesia, where it is a staple dish in the local cuisine. The name "Gado Gado" means "mix-mix" in Indonesian, which perfectly describes the dish as it is a mix of various vegetables and proteins. It is believed that Gado Gado was created as a way to use up leftover vegetables and proteins, making it a versatile and budget-friendly meal.

Ingredients

0.5 green cabbage
1 cucumber
3 potatoes (boiled in jackets)
3 hard-boiled eggs
100 g bean sprouts
100 g long beans
3 beancurd cakes (pre-fried)

Peanut sauce

1 medium onion
2 tbsp oil
2 tsp ground chilli
1 cup coconut milk
4 tbsp ground roasted peanuts
1 tsp lemon juice
salt / sugar to taste

How to prepare

Peel and dice the potatoes.
Parboil the long beans and cut them into 1 cm lengths.
Slice the cabbage into small squares.
Bring a pot of water to a boil, making sure not to overcook the vegetables.
Julienne the cucumber.
Parboil the beansprouts.
Slice the eggs into quarters.
Arrange the vegetables decoratively on a large platter.
Serve each portion with peanut sauce.
In a pan, sauté the chopped onion in oil.
Add ground chili, reduce the heat, and add peanuts. Cook for a few minutes, stirring constantly.
Bring the mixture to a boil and add coconut milk. Allow it to simmer for 5 minutes.
Season the sauce with salt, sugar, and lemon juice to taste.
Preferably serve this sauce hot during winter and at room temperature during summer.

Variations

You can add other vegetables such as carrots, bell peppers, or spinach to the dish for added flavor and nutrition.
For a vegan version, you can omit the eggs and use tofu or tempeh as a protein source.
You can customize the peanut sauce by adding ingredients such as tamarind paste, soy sauce, or garlic for extra flavor.

Cooking Tips & Tricks

Be sure not to overcook the vegetables, as they should be slightly crunchy to add texture to the dish.

- Make sure to season the peanut sauce to taste, as the flavor can vary depending on personal preference.

- To save time, you can prepare the vegetables and peanut sauce ahead of time and assemble the dish just before serving.

Serving Suggestions

Gado Gado can be served as a main dish or as a side dish alongside grilled meats or seafood. It is best enjoyed fresh and can be served warm or at room temperature.

Cooking Techniques

The key cooking techniques for Gado Gado include boiling, parboiling, sautéing, and assembling. It is important to cook the vegetables just until they are tender but still slightly crunchy to maintain their texture and flavor.

Ingredient Substitutions

If you don't have coconut milk, you can use regular milk or cream as a substitute in the peanut sauce.

- You can use any type of nut butter in place of ground roasted peanuts for the sauce.

- Feel free to use any type of protein such as chicken, shrimp, or tempeh instead of tofu in the dish.

Make Ahead Tips

You can prepare the vegetables and peanut sauce ahead of time and store them in the refrigerator until ready to serve. Simply assemble the dish just before serving for the best results.

Presentation Ideas

Gado Gado can be presented on a large platter with the vegetables arranged decoratively and topped with the peanut sauce. You can garnish the dish with chopped peanuts, fried shallots, or fresh herbs for added color and flavor.

Pairing Recommendations

Gado Gado pairs well with steamed rice, fried rice, or noodles. It can also be served with a side of sambal or chili sauce for added heat and flavor.

Storage and Reheating Instructions

Leftover Gado Gado can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the dish until warmed through or enjoy it cold as a refreshing salad.

Nutrition Information

Calories per serving

A serving of Gado Gado typically contains around 350-400 calories, making it a relatively low-calorie meal option. The exact calorie count may vary depending on the portion size and ingredients used.

Carbohydrates

The carbohydrates in Gado Gado come from the vegetables, potatoes, and bean sprouts. These complex carbohydrates provide a good source of energy and fiber, making this dish a filling and satisfying meal.

Fats

The fats in Gado Gado mainly come from the coconut milk and ground roasted peanuts used in the peanut sauce. These healthy fats provide essential nutrients and add richness and flavor to the dish.

Proteins

The proteins in Gado Gado come from the eggs, tofu, and peanuts. These proteins are essential for muscle growth and repair, making this dish a well-rounded and balanced meal.

Vitamins and minerals

Gado Gado is packed with vitamins and minerals from the variety of vegetables used in the dish. The cabbage, cucumber, long beans, and bean sprouts provide essential nutrients such as vitamin C, vitamin K, and potassium.

Alergens

Gado Gado contains peanuts and eggs, which are common allergens. It is important to be mindful of any food allergies or dietary restrictions when preparing or serving this dish.

Summary

Overall, Gado Gado is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a healthy and flavorful dish that can be enjoyed by people of all ages.

Summary

Gado Gado is a delicious and nutritious Indonesian salad that is easy to make and full of flavor. With a colorful mix of vegetables, eggs, and tofu topped with a flavorful peanut sauce, this dish is sure to be a hit at your next meal. Enjoy this traditional Indonesian dish as a main course or side dish for a satisfying and healthy meal.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day and I was visiting my friend Maria, who had recently returned from a trip to Indonesia. She had brought back with her a cookbook filled with exotic recipes from her travels, and as I flipped through the pages, my eyes landed on a dish called Gado Gado.

The name alone intrigued me, and as I read through the ingredients and instructions, I knew I had to try making it myself. Gado Gado was a traditional Indonesian salad made with a mix of cooked and raw vegetables, topped with a spicy peanut sauce. It sounded like a flavor explosion in my mouth, and I couldn't wait to recreate it in my own kitchen.

Maria was more than happy to share the recipe with me, and she even taught me some tips and tricks she had picked up from the locals during her time in Indonesia. As I gathered the ingredients and prepared to make Gado Gado for the first time, I felt a sense of excitement and anticipation building inside me.

I started by boiling some potatoes and eggs, then blanching some green beans and bean sprouts. I chopped up some cucumber and tomatoes, and arranged everything on a large platter. The colors and textures of the vegetables looked so vibrant and inviting, I almost didn't want to cover them with the peanut sauce.

But the real star of the show was the sauce itself. Made with a blend of roasted peanuts, garlic, chili, tamarind, and palm sugar, it was a complex mixture of sweet, sour, and spicy flavors that perfectly complemented the fresh vegetables. As I drizzled the sauce over the salad, I couldn't help but marvel at how such simple ingredients could come together to create something so delicious.

I served the Gado Gado to my family that evening, and their reactions were overwhelmingly positive. They loved the bold flavors and the unique combination of ingredients, and they couldn't get enough of the creamy peanut sauce. From that moment on, Gado Gado became a staple in our household, a dish that we would turn to time and time again for a taste of Indonesia.

Over the years, I have made Gado Gado countless times, experimenting with different variations and adding my own personal touch to the recipe. I have shared it with friends and family, who have all raved about its deliciousness and begged me for the recipe.

But the most rewarding part of making Gado Gado has been the memories it has brought back of that first time I made it with Maria. As I prepare the dish now, I am reminded of her laughter and the stories she told me about her travels in Indonesia. I am transported back to that warm summer day when I first discovered the magic of Gado Gado, and I am grateful for the culinary journey it has taken me on ever since.

So whenever I make Gado Gado now, I do so with a sense of nostalgia and gratitude, knowing that this simple salad has not only brought joy to my own taste buds but has also connected me to a world of flavors and cultures beyond my own. And for that, I am forever thankful.