Authentic Indonesian Gado Gado 🇮🇩 (Cooking Class Recipe) | Blanched Veggie Salad with Peanut Sauce

Boil water in a pot for the eggs.

Once boiling, add eggs and boil for eight minutes.

Prepare snake beans by cutting them into 5 cm pieces and removing the hard part.

Add a little salt to the boiling water for blanching vegetables.

Blanch cabbage for no longer than one minute.

Add bean sprouts to the boiling water for a couple of seconds.

Blanch snake beans for three minutes.

In a pan, add coconut oil and fry tofu and tempeh, adding more coconut oil to prevent burning.

Prepare peanut sauce by roasting 200 grams of peanuts on low heat, tossing regularly to avoid burning.

While peanuts roast, prepare other ingredients: half a tomato, 2 red birds eye chili (seeds removed), 2 garlic cloves, and a thumb-sized piece of kencur.

Once peanuts are roasted, turn off the heat and shake them.

In a blender, add roasted peanuts, 2 candle or macadamia nuts, half of the tomato, kencur or ginger, 2 garlic cloves, and 2 chilies.

Add 500 ml of water to the blender.

Set stove on low heat and add 1 teaspoon of salt, 5 tablespoons of kecap manis, and juice of 1 lime to the mixture.

Mix well and let the peanut sauce simmer until it thickens.

Serve Gado Gado with boiled eggs on top and drizzle with kecap manis.

Equipment Needed

Dietary

Allergens