Dorothy Porker

Gado Gado – Classic Indonesian Salad

Gado Gado Indonesian Salad Recipe - Dorothy Porker | Food Blog

I used to dislike gado gado until I realised I can just omit the veggies I dislike. Now I make a combo of the veggies that work for me. As pictured here.

It was the first staple dish I cooked for vegetarian friends when they came round for dinner. But it wasn’t until this year that I learned that you can make it vegan or vegetarian by replacing the trassi (fermented prawn paste) with miso.

Gado Gado - Classic Indonesian Salad for Indonesian Chicken and Waffles | Dorothy Porker Food Blog

I use the sauce to make a gado gado style slaw with grated red cabbage, white cabbage and carrots for my Indonesian chicken and waffles. And replace the boiled egg with crispy oven-baked tofu puffs for vegan friends.

I still get angry when people put weird shit like red peppers in their gado gado. Or boiled bean sprouts? But I guess at least they’re eating it.

Gado Gado - Classic Indonesian Salad

This classic Indonesian salad recipe with spicy peanut sauce is a great staple to feed your vegetarian and vegan friends and yourself. Never forget yourself.
Prep Time15 mins
Cook Time15 mins
Course: Lunch, Main Course, Salad
Cuisine: Asian, Indonesian, Vegan, Vegetarian
Keyword: Asian Food, caesar salad, Indonesian Food
Servings: 4

Ingredients

For the sauce

  • 2 shallots finely chopped
  • 3 red chilies de-seeded and finely chopped
  • 3 cloves garlic finely chopped
  • 2 tsp trassi fermented prawn paste, miso paste will make it vegan
  • 1/2 tsp galengal powder or 1/2 inch fresh, peeled and grated
  • 1 1/2 tsp tamarind pulp
  • 2 tbsp palm sugar
  • 1 tsp salt
  • 7 tbsp peanut butter whatever you have in the house
  • 3 key lime leaves smashed and bruised
  • 1/4 solid creamed coconut
  • 1 tbsp ketjap manis Indonesian sweet soy sauce

For regular gado gado

  • lettuce of choice I like little gems
  • 1 boiled egg per person, omit if you're vegan
  • tofu puffs as many as you like
  • 1 c bean sprouts cleaned or not, definitely not cooked
  • 2 c new potatoes boiled for about 15 minutes
  • 1/2 cucumber thinly sliced

For the coleslaw

  • 1 c red cabbage grated
  • 1 c white cabbage grated
  • 1/2 c carrots grated
  • 3 spring onions sliced into rings

Instructions

  • In a small saucepan, bring the shallots, pepper, clove of garlic, trassi, galengal, tamarind, palm sugar, key lime leaves and salt to the boil with about a cup and a half of water.
  • Stir in the peanut butter.
  • Let it come to a boil again, add the creamed coconut and stir until dissolved.
  • Finish with the ketjap manis to give the sauce a slight gloss.
  • When the sauce has cooled completely,either mix it into the cabbage, carrot and spring onion to make a coleslaw for Indonesian chicken and waffles or add a nice big dollop of it to a pretty plate of mixed veggies, tofu puffs, new potatoes and boiled eggs.

Zoek je dit recept in het Nederlands? Ga dan naar VetteSletten.nl voor mijn recept voor Indonesische gado gado salade.

 

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