IndonesiaSoutheast Asia

Gado-Gado

Name: Gado-Gado
Total time: 1 h
Yield: 4 servings
Ingredients: 450 g Russet potatoes, peeled and cut into chunks; 225 g Green beans, trimmed; 250 g Green cabbage, cut into wide ribbons; 2 cups Mung bean sprouts, blanched (optional); 4 Eggs (large), hard-boiled and halved; 16 oz Firm tofu, one package, pressed and cut into cubes; ¼ cup Vegetable oil, for frying the tofu; 1 Cucumber, sliced; 200 g Roasted peanuts, for the sauce; 2 cloves Garlic; 1 tbsp Sambal oelek; 2 tbsp Light brown sugar, packed; 1 tbsp Soy sauce (all-purpose); 1 Lime, juiced; ½ tsp Table salt

1 hrServes 4$37.14

Boiled potatoes, green beans, cabbage, and eggs are arranged with fried tofu and raw cucumber and dressed with a thick peanut sauce of roasted peanuts, garlic, chile, brown sugar, soy sauce, and lime. Light brown sugar stands in for palm sugar; tempeh and prawn crackers, common additions, are omitted because they are not canonical ingredients.

Ingredients

450 gRusset potatoespeeled and cut into chunksBuy 1 lb
225 gGreen beanstrimmedBuy 0.5 lb
250 gGreen cabbagecut into wide ribbonsBuy 0.56 lb
2 cupsMung bean sprouts (optional)blanchedBuy 1 package
4Eggs (large)hard-boiled and halvedBuy 1 carton
16 ozFirm tofuone package, pressed and cut into cubesBuy 1 package
¼ cupVegetable oilfor frying the tofuBuy 1 bottle
1Cucumbersliced
200 gRoasted peanutsfor the sauceBuy 1 bag
2 clovesGarlicBuy 1 head
1 tbspSambal oelekBuy 1 jar
2 tbspLight brown sugarpackedBuy 1 bag
1 tbspSoy sauce (all-purpose)Buy 1 bottle
1Limejuiced
½ tspTable saltBuy 1 canister

Substitution

Light brown sugar in place of “Palm sugar (gula jawa)”. Light brown sugar is used because palm sugar is unpriced at the reference store; both are caramel-toned sugars used here to sweeten the peanut sauce.

Method

Boil the potatoes in salted water until tender, about 15 minutes; blanch the green beans and cabbage separately until crisp-tender, and the bean sprouts if using. Drain everything.
Fry the tofu cubes in the oil until golden on all sides; drain.
Blend the peanuts, garlic, sambal oelek, brown sugar, soy sauce, lime juice, and about 3/4 cup hot water into a thick, pourable sauce, adding water as needed.
Arrange the vegetables, tofu, eggs, and cucumber on a platter and spoon over the peanut sauce or serve it alongside.