Indonesian Gado-Gado with Peanut Sauce
Traditional Indonesian Salad with a Savory Peanut Dressing
Gado-Gado is a colorful Indonesian salad featuring a medley of blanched vegetables, tempeh, and hard-boiled eggs, all brought together with a rich, savory peanut sauce.
- 45 min
- 4
- Intermediate
Ingredients
For the Salad
For the Peanut Sauce
For Garnish
Preparation
Marinating the Tempeh
Combine Marinade
In a bowl, add soy sauce, a pinch of salt, and a touch of oil.
Marinate Tempeh
Toss the tempeh pieces to coat. Let marinate for 15 minutes.
Prep Vegetables
Meanwhile, prep vegetables for blanching.
Preparing the Peanut Sauce
Mix Ingredients
In a saucepan, combine peanut butter and coconut milk.
Add Flavorings
Add tamarind paste, soy sauce, sugar, garlic, and chili.
Simmer Sauce
Simmer gently on low heat, stirring until well mixed and smooth.
Do not overheat the peanut sauce to prevent splitting.
Cooking Process
Vegetable Blanching
Blanch vegetables in boiling water until just tender, then plunge into ice water to stop cooking.
Tempeh Browning
Fry marinated tempeh in a skillet until golden brown on all sides.
Peanut Sauce Hand Mixing
Ensure sauce consistency is thick yet pourable by whisking together all the ingredients.
Plating & Serving
Indonesian Gado-Gado with Peanut Sauce
Indonesian Gado-Gado with Peanut Sauce
Plating & Serving
Arrange the blanched vegetables, tempeh, and egg quarters neatly on a large platter. Drizzle generously with peanut sauce and add garnishes.