Indonesian Vegetable Salad with Peanut Dressing Gado Gado
Ingredients
- 1 1⁄2 cups roasted unsalted peanuts
- 1 1⁄2 tsp. Indonesian shrimp paste
- 1⁄4 cup grated palm or dark brown sugar
- 2 cloves garlic, peeled
- 1 Holland chile, chopped
- 3⁄4 cup unsweetened coconut milk, preferably UHT from a carton
- 1 tbsp. palm or rice vinegar
- Kosher salt, to taste
- Peanut oil, for frying
- 1 lb. medium Yukon gold potatoes, peeled and sliced 1/3″ thick
- 7 oz. firm tofu, drained, pressed, and cut into 1/2″-thick triangles
- 5 oz. Chinese water or regular spinach, tough stems trimmed, leaves cut into 2″ pieces
- 4 oz. long beans or regular green beans, trimmed and cut into 2″ pieces
- 2 cups mung bean sprouts
- 2 medium carrots, sliced 1/4″ thick on an angle
- 1⁄4 head green cabbage, cored and cut into 1 1/2″ pieces
- 1 kirby cucumber, sliced 1/2″ thick on an angle
- 15 Indonesian shrimp chips, fried
- 3 eggs, hard-boiled, peeled, and halved
Instructions
Indonesian Vegetable Salad with Peanut Dressing (Gado-Gado) serves 6 original recipe by Saveur.
Details
- Servings: 6
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: salad
Cuisine
- caribbean
- south east asian
Comments
Comments