gado gado

Recipe video above. Fun to say, delicious to eat, the Gado Gado peanut sauce will make any vegetables into a big, healthy, tasty meal! Use any veg you want - the ones I&#039;ve used are in the spirit of traditional Indonesian Gado Gado. Using Thai Red Curry Paste is an effective shortcut - it uses a lot of the ingredients used in Gado Gado sauce. Saves time, effort and money!All the veg can be warm or at room temp, so cook them first. Tempeh/tofu is best hot and crispy fresh out of the skillet.

Gado Gado (Indonesian Salad With Peanut Sauce)

peanut butter, smooth

tsp red curry paste

tsp Kecap Manis ((Indonesian sweet soy sauce, Note 3))

tsp salt

garlic

tbsp lime juice ((Note 4))

coconut milk (, full fat (Ayam brand best))

water

spinach (, roots trimmed)

beansprouts

/ 7 oz potato

cucumber (, sliced on the diagonal

eggs

prawn crackers (, optional (Note 6))

tbsp vegetable or peanut oil

/ 7 oz tempeh ((or firm tofu, Note 7))

tbsp peanuts ((highly recommended))

Red chilli (, finely sliced, optional (small = spicy, large = less spicy))

Gado Gado (Indonesian Salad with Peanut Sauce)

Mix all ingredients in a small saucepan over medium low heat. Bring to simmer then cook for 5 minutes, stirring regularly so the bottom doesn&#039;t catch, until it thickens. If too thick, just add more water - should be able to drizzle it (see video for thickness).

Taste and adjust as follows: lime for more sour, salt, sugar for sweet.

Cover and keep warm.

Gado Gado Peanut Sauce:

Bring a saucepan of water to the boil.

Add potatoes and cook for 5 minutes or until cooked through. Use a slotted spoon to transfer to colander to drain.

Cook beansprouts for 3 minutes or until just wilted. Transfer to colander, press out excess water.

Add spinach, push under to submerge - will instantly wilt. Remove, transfer to colander, press out excess water.

Blanched Vegetables:

Slice into 0.75 x 5 cm / 1/3 x 2" slices (or thereabouts).

Heat oil in a skillet over medium high heat. Cook tempeh 2 min on each side until deep golden and crispy. (Tofu ~ 1 1/2 min)

Crispy tempeh or tofu:

Either make one platter for sharing, or individual. Vegetables and egg can be served warm or at room temp, sauce should be served warm (it thickens when cool).

Place vegetables and tempeh on serving plate, top with egg.

Pour sauce into serving bowl.

Serve Gado Gado Salad with peanut sauce, peanuts for sprinkling, fresh chillies and prawn crackers on the side.

Assemble:

A modern take on a classic Indonesian dish called Gado-Gado! Quinoa replaces rice for added protein, fresh and steamed veggies add plenty of nutrition and fiber, and it's all topped with a spicy, 2-minute peanut sauce!

Quinoa Gado-Gado Bowl (30 Minutes!)

greens beans ((trimmed))

red bell pepper ((thinly sliced))

mung bean sprouts

red cabbage

carrots

peanut butter

Tbsp gluten-free tamari ((or soy sauce if not GF))

maple syrup ((to taste))

Tbsp lime juice

tsp chili garlic sauce

water ((to thin))

Cilantro

Lime wedges

Red pepper flake

Heat a small saucepan over medium heat and add rinsed, drained quinoa. "Toast" for 3-4 minutes, stirring frequently, to remove excess liquid and add a nutty flavor to the quinoa. Then add water, stir, and bring to a low boil. Then reduce heat to a simmer, cover, and cook for about 18-20 minutes or until all liquid is absorbed and quinoa is tender. Fluff with a fork, remove lid, and set off heat.

While quinoa is cooking, steam green beans until just tender. You can do this either in the microwave (covered, in 1-minute increments) or by placing green beans in a steamer basket inside a large saucepan filled with 1 inch of water. Bring the water to a simmer on medium-high heat, cover, and cook until just tender - about 4 minutes.

Once steamed, add green beans to a bowl of ice water to "shock" them (stop them from cooking). Set aside.

Make peanut sauce by adding peanut butter, tamari, maple syrup, lime juice, and chili garlic sauce/Thai chili/red pepper flake to a small mixing bowl and whisking to combine. Then add water 1 Tbsp (15 ml) at a time until a semi-thick but pourable sauce is formed.

Taste and adjust flavor as needed, adding more tamari for saltiness, lime juice for acidity, maple syrup for sweetness, or chili garlic sauce/Thai chili/red pepper flake for heat! You want this to be a balance of tangy, sweet, salty, and spicy, so don't be shy with the seasonings!

To serve, divide quinoa between 2 serving bowls (as original recipe is written // adjust if altering batch size) and top with green beans, red bell pepper, mung bean sprouts, and carrots. Serve with peanut sauce and any additional toppings (optional), such as cilantro, lime wedges, and red pepper flake.

Store leftovers separately in the refrigerator up to 4-5 days (peanut sauce keeps for 1+ week). Best when fresh.

Behold our Low FODMAP Gado-Gado! Sometimes spelled Gado Gado without the hyphen, this composed salad is a national dish in Indonesia. The term “gado-gado” translates as “mix mix” and this refers to the fact that the dish is made up of a mixture of items, which can vary chef to chef, and household to household. Our version includes tempeh. Gado-Gado is always very vegetable-centric, featuring both raw and steamed vegetables, and peanut sauce in always offered. Crisp shrimp crackers are a traditional accompaniment. On a hot day, this makes a great meal, and it should be served room temperature, but not cold. 

Low FODMAP Gado-Gado

(455 g) small thin skinned waxy potatoes

(225 g) fresh green beans

Low FODMAP Garlic-Infused Oil, (made with vegetable oil,

Kosher salt

pepper

plum

hardboiled large eggs, (peeled and halved)

(200 g) mung bean sprouts

(150 g) shredded Napa cabbage

(60 ml) water

FreeFod Garlic Replacer

g) unsalted freshly roasted peeled peanuts

(180 ml) canned coconut milk, (full-fat and well-stirred,

ketjap manis;

lime juice, (or to taste)

½ teaspoon sambal oelek, (or to taste)

Salt

Shrimp crackers, (ready-to-eat

For the Salad: Place a steamer insert in a large pot and add a few inches of water to come to a level below the insert. Add tempeh, cover, bring to a simmer and cook for 12 minutes. Use tongs to gently remove tempeh and set aside.

Using same pot and steamer insert, add the potatoes and steam until tender, about 15 minutes. Check water level and top off as needed. Remove potatoes and set aside. Halve them when cooled.

Using same pot and steamer insert, add the green beans and steam until just tender, but still very bright green, about 5 minutes. Remove and place in ice water to cease cooking.

While the potatoes and beans are steaming, sauté your tempeh. Heat the oil in a skillet over medium heat. Add tempeh, season with salt and pepper, and cook until golden brown on each side, abut 5 minutes total; set aside when done.

For the Sauce: Whisk together the water and FreeFod Garlic Replacer in a medium-sized saucepan until dissolved; set aside.

Grind the peanuts in a food processor fitted with a metal blade until finely ground. There might be some peanut dust and some larger pieces; that is exactly what you want. Scrape into the saucepan and then also add the ¾ cup (180 ml) coconut milk, 2 tablespoons ketjap manis, 2 tablespoons lime juice and ½ teaspoon sambal. Heat over low-medium heat and cook, stirring often, until combined and thickened a little bit, just a few minutes. Remove from heat and cool to room temperature.

Assembly: On a large platter arrange the cooled cooked vegetables, tempeh and raw vegetables. Give the sauce one last stir, taste and adjust flavor and texture as desired by adding more of the needed ingredient – water and/or coconut milk to thin it out; more sambal for heat; more lime for acidity, salt etc. Your Low FODMAP Gado-Gado is ready to serve; set out shrimp crackers alongside. Encourage diners to take what they like and top with peanut sauce.

Learn how to make Indonesian Gado Gado salad like how the local Indonesian would with an amazing gado gado sauce to go with.

How To Make The Best Gado Gado Salad

450 gr extra firm tofu (cubed)

potatoes

gr cabbage (sliced and blanched, sliced)

gr bean sprouts (blanched)

beans

tomato (quartered)

100 gr raw roasted unsalted peanuts (ground or chopped)

Tbsp Indonesian sweet soy sauce (kecap manis

gr coconut sugar (or more to taste)

ml water (or more if you like the sauce a bit thinner)

300 ml coconut milk

galangal (or use 2 Tbsp of galangal powder)

red chilis (optional)

shallots (peeled)

bay leaves

Kaffir lime leaves (tear the edges to release flavor)

shallots crisp (bawang goreng)

Prawn crackers

Emping crackers

lime (optional)

Boil the potatoes until fork tender. Peel the skin and cut into bite-size pieces. C. Place the eggs in a water and bring to a boil. Turn off the heat and cover and let it sit for 10 minutes. Drain off water and submerge in cold water and peel when the eggs are cool (easier to peel)

While potatoes are cooking, preheat about 1 Tbsp of oil in a large non-stick skillet. Add in the cubed tofu and pan-fried until golden brown on all sides. Set aside

Things you can prepare the day before:

Place the aromatics in a food processor and finely chopped them. Preheat about 1 Tbsp of cooking oil in a saucepan. Stir fry&nbsp;the ground aromatics for about 5 minutes or until fragrant. Add all the gado gado&nbsp;sauce ingredients and the herbs

Bring to a gentle simmer. Do not boil or the coconut milk will turn frothy and break. Let it simmer for another 5 minutes.Have a taste. It should be more at the sweet side. Add more palm sugar/coconut sugar if needed.&nbsp;

Preparing gado gado sauce:

Arrange the cabbage/lettuce on a large serving platter. Topped with bean sprouts, green beans, tomatoes, potato cubes, tofu cubes, and slices of hard-boiled eggs. Pour the dressing on top of the salad right before serving. Garnish with fried shallots crisp and some crackers if you want to

On the day of serving:

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