Gado-Gado
Updated August 25, 2020
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE SALAD
2 to 3 tablespoons neutral oil, such as grapeseed or vegetable
1 (14-ounce) package extra-firm tofu, drained and cut into ½-inch slices
Kosher salt and freshly ground pepper
10 ounces green beans, trimmed
½ small napa cabbage, finely sliced
6 ounces bean sprouts (about 2 cups)
10 new potatoes or other small variety, peeled and halved
1 large cucumber, peeled and sliced thinly on the diagonal
2 tomatoes, each cut into 8 wedges
4 boiled (8-minute) eggs, peeled and halved
½ cup homemade or store-bought fried shallots
FOR THE SATAY SAUCE
1 cup roasted unsalted peanuts
4 shallots, peeled and sliced
3 garlic cloves, sliced
1 to 2 red chiles, deseeded and sliced
3 tablespoons kecap manis (see Tip)
2 tablespoons palm or brown sugar
1 teaspoon sea salt
Nutritional analysis per serving (6 to 8 servings)
37 grams carbs; 80 milligrams cholesterol; 315 calories; 6 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 8 grams fiber; 840 milligrams sodium; 17 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large frying pan over medium-high. When hot, drizzle with 1 to 2 tablespoons oil and add the tofu slices. Season the tofu well with salt and pepper. Reduce heat to medium and fry for 2 to 3 minutes on each side until golden brown. Remove from the pan and allow to cool. Cut tofu into squares or triangles.
- Step 2
Bring a large pot of salted water to a boil. Add green beans and blanch for about 4 minutes or until just tender. Just before the beans are ready, add cabbage and bean sprouts to the pot and shock them in the water for about 30 seconds to 1 minute. Transfer the vegetables to a colander, refresh under cold water and drain well.
- Step 3
Bring the same pot of water (add more water and salt, if required) to the boil, and add the potatoes and cook until tender, about 15 minutes.
- Step 4
Meanwhile, make the satay sauce: Place the peanuts, sliced shallots, garlic and chile into a blender or food processor, and blitz until it becomes a chunky paste. You can add a splash of water to get the blender going, or if you prefer a smoother paste. (It is traditional to use a mortar and pestle to make the paste, so if you have one, use it.)
- Step 5
Heat a medium saucepan over medium-low, drizzle with remaining 1 tablespoon oil, and add the paste, stirring constantly, for 2 to 3 minutes, until fragrant. Add the kecap manis, palm sugar, salt and 1 cup water. Stir for 2 to 3 minutes, until the sauce is well combined. (Peanut sauce can be stored in a jar in the refrigerator for 7 days.)
- Step 6
To serve, divide the blanched vegetables, potatoes, tofu, cucumber, tomatoes and eggs over several serving plates or assemble it all on one large serving platter. Drizzle each plate generously with the peanut sauce and top with crispy fried shallots.
You can make your own substitute for kecap manis by mixing together equal amounts of soy sauce and palm sugar (or brown sugar) and boiling until syrupy, 10 to 15 minutes. Allow to cool completely, as it will thicken further. Store in the refrigerator for up to 4 weeks.
Private Notes
Comments
I live on Bali - there are very good peanut sauce pastes sold here but I have also bought them in the US - my favorite is the brand FINNA. all you do is add water and heat. Here they come in various levels of "pedas" -- chile heat. In fact there are various versions, for gado-gado, or for satay.
I make a heap of rice and add turmeric to the water, to turn it yellow. I fill the serving bowl with baby spinach, and when the rice is done, I spread it out hot onto the spinach, so the spinach cooks. I think arrange the vegetables and eggs, etc on top of the bright yellow rice which becomes ringed with green from the spinach peeking out around the edges. It makes for a very colorful presentation.
If I make my own kecap manis sub do I still add the 2 tablespoons of brown sugar that is the next ingredient?
I'm wondering about pomegranate syrup instead of the keycap. definitely a different flavor but might be fun.
Try using Tempeh instead of tofu for a dish with a touch more 'bite' (cook it the same way as the tofu in recipe). Tempeh is used on Sumatra and east of Bali (Flores etc) in Gado Gado.
Good but more effort that I imagined. In the future I would not blanche the Napa cabbage nor the sprouts - just allow their natural crunch to enhance the dish without cooking. The peanut sauce is really tasty but the crispy shallots make the dish. Worth the labor of love to fry them.