Cooking Index - Cooking Recipes & IdeasIndonesian Salad (Gado-Gado) Recipe - Cooking Index

Indonesian Salad (Gado-Gado)

Cuisine: Indonesian, Polish
Type: Vegetables
Courses: Salads
Serves: 6 people

Recipe Ingredients

1/2 cup 46g / 1.6ozFlaked coconut
1 cup 237mlHot water
1   Onion - chopped
10   Garlic - finely chopped
1 1/2 teaspoons 7.5mlPeanut oil
2/3 cup 131g / 4.6ozPeanut butter
1/2 cup 118mlWater
1 tablespoon 15mlSugar
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlChili powder
1/8 teaspoon 0.6mlGround ginger - salad
1 cup 160g / 5.6ozBean sprouts
1 cup 237mlCabbage - shredded
4 oz 113gBean curd - drained, cubed
2 tablespoons 30mlPeanut or vegetable oil
1 cup 237mlPotatoes - peeled, cooked,
1 cup 160g / 5.6ozGreen beans - cooked
1 cup 110g / 3.9ozCarrots - cooked, sliced
1   Cucumber - sliced
2   Hard-cooked eggs - peeled, sliced

Recipe Instructions

To prepare Dressing, place coconut in blender container. Add 1 cup hot water. Cover and blend on high speed about 30 seconds. Cook and stir onion and garlic in oil in 2-quart saucepan about 5 minutes.

Stir in coconut and remaining ingredients. Heat to boiling, stirring constantly. Reduce heat. Simmer, uncovered, stirring occasionally, until slightly thickened, about 3 minutes.

To prepare Salad, pour enough boiling water over bean sprouts and cabbage to cover. Let stand 2 minutes. Drain. Cook bean curd in oil in 10-inch skillet over medium heat, turning pieces gently, until light brown.

Remove with slotted spoon. Drain. Cook potatoes in same skillet until light brown. Drain. Arrange bean sprouts, cabbage, bean curd, potatoes and remaining ingredients on platter. Pour warm Dressing over Salad.

Yamuna Devi, "Yamuna's Table"


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.