Gado Gado
Gado Gado is a vibrant and nutritious Indonesian salad that brings together an array of fresh vegetables, boiled eggs, and a rich peanut sauce. This...
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cup potatoes boiled and cubes
- 1 cup pumpkin boiled and cubes
- 1 cup bean sprouts
- 1/2 cup snow peas or cooked beans
- 2 cup fresh coleslaw mix no sauce
- 2 eggs boiled
- 1 cucumber sliced
- 1/2 cup peanuts
- 2 small red chilies thinly sliced
- 1 tablespoon peanuts
- 1 onion finely chopped
- 1 tablespoon lemon juice
- 1/2 cup peanut butter
- 3/4 cup coconut milk
- 1 tablespoon sweet soy sauce
- 1 fresh red chili finely chopped
- 1/4 cup water
Instructions
- 1
Prepair the Sauce
- 2
Heat the peanut oil in a wok over medium heat. Add the chopped onion and sauté until browned.
- 3
Stir in the peanut butter, followed by the coconut milk, lemon juice, sweet soy sauce, chopped chili, and water. Simmer for about 3 minutes until the sauce thickens. Do not boil.
- 4
Remove the sauce from the wok and set it aside.
- 5
Prepare the Salad
- 6
In the same wok, add half of the peanuts and warm them without burning.
- 7
Add the coleslaw mix and warm it gently, ensuring it stays crisp.
- 8
Gradually toss in the boiled potatoes, pumpkin cubes, bean sprouts, snow peas, and sliced cucumber. Warm them through carefully to avoid mashing.
- 9
Serve:
- 10
Arrange the mixed vegetables in bowls.
- 11
Slice the boiled eggs and add them to the bowls.
- 12
Generously top each serving with the peanut sauce.
- 13
Garnish with the remaining peanuts, sliced red chilies, and some chopped coriander.