Gado Gado Salad

Gado Gado Salad Recipe - A Delicious Indonesian-USA Fusion

Region / culture: Indonesia, USA | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Gado Gado Salad is a traditional Indonesian dish that is a colorful and flavorful mix of vegetables, eggs, and a delicious peanut dressing. This salad is not only delicious but also nutritious, making it a popular choice for those looking for a healthy and satisfying meal.

History

Gado Gado Salad has its origins in Indonesia, where it is a popular street food and can be found in many restaurants and food stalls. The name "Gado Gado" means "mix-mix" in Indonesian, which perfectly describes the variety of vegetables and ingredients that are mixed together in this dish.

Ingredients

Salad

3 hard boiled eggs, peeled and sliced
0.75 cup shredded cabbage
0.75 cup sliced green beans
0.75 cup sliced carrots
0.75 cup chopped cauliflower
0.5 cup mung bean sprouts
0.33 cup snow peas
0.5 sliced cucumber
2 red potatoes, cut into wedges

Peanut dressing

0.75 to 1 cup coconut milk (depending on desired consistency)
0.5 cup chunky peanut butter
1 tsp red curry paste or chile paste (or tabasco sauce)
1 tbsp brown sugar
1 tbsp lime juice
2 tsp fish sauce (or substitute 1 tbsp soy sauce)

How to prepare

Wash all the vegetables.
For the salad ingredients, it is recommended to blanch or boil them in a large pot of boiling water. However, if you are short on time, you can serve them raw except for the potato, which needs to be boiled.
To blanch the vegetables, briefly immerse them in boiling water and then transfer them to cold water. This will keep the vegetables crisp without making them too firm or limp. Drain all the vegetables.
Arrange the vegetables on a serving platter, starting from the outer edge and working inwards to create a colorful pattern.
Sprinkle the chopped eggs on top.

Peanut dressing

In a small saucepan, bring the coconut milk to a boil.
Stir in the remaining ingredients and simmer for 5 minutes until the peanut butter has melted and the mixture has thickened.

Variations

Add tofu or tempeh for an extra protein boost.
Use different vegetables such as bell peppers, broccoli, or zucchini.
Substitute almond butter or cashew butter for the peanut butter in the dressing.

Cooking Tips & Tricks

To save time, you can blanch the vegetables in advance and store them in the refrigerator until ready to assemble the salad.

- Make sure to slice the vegetables thinly and uniformly for a visually appealing presentation.

- Adjust the amount of coconut milk in the peanut dressing to achieve your desired consistency.

- Feel free to customize the salad by adding your favorite vegetables or protein sources.

Serving Suggestions

Gado Gado Salad can be served as a main dish or as a side dish. It pairs well with steamed rice or crusty bread.

Cooking Techniques

Blanching the vegetables helps to retain their color, texture, and nutrients. It is a quick and easy way to prepare the vegetables for the salad.

Ingredient Substitutions

If you don't have coconut milk, you can use almond milk or soy milk as a substitute. You can also use almond butter or cashew butter instead of peanut butter in the dressing.

Make Ahead Tips

You can prepare the vegetables and the peanut dressing in advance and assemble the salad just before serving. This dish can be stored in the refrigerator for up to 2 days.

Presentation Ideas

Arrange the vegetables in a colorful and appealing pattern on a serving platter. Drizzle the peanut dressing over the salad just before serving for a beautiful presentation.

Pairing Recommendations

Gado Gado Salad pairs well with a refreshing drink such as iced tea or a tropical fruit smoothie. It also goes well with grilled chicken or fish.

Storage and Reheating Instructions

Store any leftover Gado Gado Salad in an airtight container in the refrigerator. To reheat, gently warm the salad in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

A serving of Gado Gado Salad contains approximately 350-400 calories, depending on the portion size and the amount of dressing used.

Carbohydrates

The carbohydrates in Gado Gado Salad mainly come from the vegetables and the brown sugar in the peanut dressing. This dish is a good source of complex carbohydrates that provide sustained energy.

Fats

The fats in Gado Gado Salad primarily come from the coconut milk and peanut butter in the dressing. These fats are healthy and provide essential nutrients for the body.

Proteins

The proteins in Gado Gado Salad come from the eggs and peanut butter in the dressing. This dish is a good source of plant-based proteins that are essential for muscle growth and repair.

Vitamins and minerals

Gado Gado Salad is rich in vitamins and minerals, thanks to the variety of vegetables used in the dish. It is a good source of vitamin C, vitamin A, vitamin K, and potassium.

Alergens

This recipe contains peanuts and soy sauce, which are common allergens. Make sure to check for any food allergies before serving this dish.

Summary

Gado Gado Salad is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a healthy option for those looking to enjoy a flavorful and satisfying salad.

Summary

Gado Gado Salad is a delicious and nutritious dish that is easy to make and perfect for a healthy meal. With a variety of vegetables, eggs, and a flavorful peanut dressing, this salad is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was during my travels to Indonesia, a beautiful country with a rich culinary tradition. I stumbled upon a small food market in Bali, where I saw a vendor preparing a dish that caught my eye - Gado Gado Salad.

As I watched the vendor expertly mix together a colorful array of vegetables, tofu, and peanut sauce, I knew I had to learn how to make it myself. I approached the vendor and asked for the recipe, but he simply smiled and told me that the secret to a good Gado Gado Salad was not in the ingredients, but in the love and care put into making it.

Determined to crack the code, I spent the next few days observing the vendor as he prepared his Gado Gado Salad. I noticed how he meticulously chopped the vegetables, fried the tofu to perfection, and blended the peanut sauce with just the right amount of spice. It was a labor of love, and I was determined to master it.

After several failed attempts and a lot of trial and error, I finally managed to recreate the vendor's Gado Gado Salad. The flavors were bold and vibrant, the textures crunchy and creamy. I felt like I had unlocked a culinary treasure, and I couldn't wait to share it with my family back home.

Over the years, I have made countless variations of Gado Gado Salad, each one inspired by the flavors and ingredients of different regions I have visited. From the bustling streets of Jakarta to the serene rice paddies of Ubud, I have collected recipes and techniques from locals who were generous enough to share their culinary secrets with me.

One of my favorite memories is when I learned how to make Gado Gado Salad from a sweet old lady in Yogyakarta. She showed me how to make the peanut sauce from scratch, grinding together peanuts, coconut milk, and a blend of aromatic spices. It was a laborious process, but the end result was a rich and creamy sauce that elevated the dish to a whole new level.

Another time, I learned a unique twist on Gado Gado Salad from a street food vendor in Surabaya. Instead of the usual tofu and tempeh, he used grilled chicken and shrimp, adding a savory depth to the dish that I had never experienced before. It was a revelation, and I couldn't wait to experiment with different proteins and flavors in my own kitchen.

As I continued to travel and learn from different cultures, my repertoire of recipes and techniques grew, but Gado Gado Salad remained a constant favorite. It is a dish that never fails to impress, with its vibrant colors, bold flavors, and satisfying textures.

Today, whenever I make Gado Gado Salad for my family, I am transported back to those bustling food markets and quiet villages where I learned the art of Indonesian cooking. Each bite is a reminder of the people and places that have inspired me, and a testament to the power of food to connect us all.

So the next time you see a recipe that captivates you, don't be afraid to dive in and learn something new. You never know what culinary treasures you might uncover along the way.