Gado Gado (Vegetables in Peanut Sauce)

Another vegetarian dish. The peanut sauce is dependent on your taste for sweetness and salty-ness so tweak it for your own palette. Sorry, no photo from the actual day as it was devoured quickly. It is similar to the photo below.

Gado Gado (Vegetables in Peanut Sauce)

For the vegetables
2 cups of shredded cabbage
2 cups of shredded string beans
2 cups of bean sprouts
1 packet of hard tofu
1 small cucumber
Coconut oil for frying

For the sauce
1.5 cups of fried peanuts, with skin on
1 thumb-sized piece of ginger
2 macadamia nuts
2 cloves of garlic
1 small tomato
5 tbs of Kecap Manis, an Indonesian sweet soy sauce
½ cup water
1 lime
1 hot chilli (optional)
Salt (optional)

For the sauce
1. If you choose to use chili, thinly slice the chili and remove seeds.
2. Use a blender to form a fine paste using the peanuts, garlic, macadamia
nuts, ginger, tomato and chili.
3. Mix the paste and water on a low heat until combined.
4. Add the Kecap Manis, salt and lime (to your taste) and stir until mixed thoroughly.

For the vegetables
1. Blanch the cabbage and bean sprouts in boiling water (should take less than a minute) and let it cool.
2. Cook the string beans in boiling water (should take about 3 minutes) and let
it cool.
3. Thinly slice the cucumber
4. Dice the tofu and fry it in the oil until golden brown.

To serve
Mix the sauce and all vegetables together and serve whilst hot.

Serves 4-6.

Courtesy of Paon Bali Cooking Class.

Photo courtesy of TripAdvisor.


2 thoughts on “Gado Gado (Vegetables in Peanut Sauce)

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