As an authentic and traditional Indonesian vegetarian recipe, gado gado salad is famous for its spicy peanut sauce and fried tofu.
This ply is all vegan. If you recognize to pass it with deep-fried crackers, just opt for kerupuk sayur (veggie) or emping, which are vindicatory made with melinjo nuts.
I precooked this direction for a sumptuous Asiatic dinner repast originally this month as my friends Thao and Stephane were impermanent from San Francisco. I served it as a salad before a scrumptious Asian demoniac trey, and my selection Country dessert, buko salad.
- 12 oz. firm tofu
- 12 oz. tempeh
- ½ lb bean sprouts , blanched
- ½ lb white cabbage , sliced and blanched
- 4 hard-boiled eggs , quartered
- 4 small cucumbers , sliced
- 2 potatoes , boiled and cubed (optional)
- Lontong or rice cake (optional)
- Krupuk or emping (optional)
- ½ lb green beans (or yardlong beans), cut into 2-inch pieces and blanched
For the sauce:
- 2 cups peanuts , unsalted
- 5 cloves garlic , peeled
- 2 red chili peppers seeded and chopped
- 2 oz. palm sugar
- 1 tablespoon tamarind extract
- Juice of 1 lime
- Firstly, learn the sauce by frying the peanuts in a hot pan with a tablespoon of vegetal oil (neglect this rank if they are roasted). Shift oft for a few transactions until they get softly abolitionist.
- Mix the peanuts, seasoner and chilli with a mortar and pestle or in a liquidiser to obtain a homogeneous attach.
- In a saucepan, amalgamate the finished combining with the tamarind take, oxide humor and liquid (active ¼ cup). Remain simmering to attain the desirable uniformness for near 5 proceedings. Vanish from the passion.
- Cut curd in 1-inch cubes. Fry the tofu in a pan with hot vegetal oil to softly chromatic them on all the sides.
- Slice the tempeh and fry it for a few proceedings.
- Change all the ingredients on a bag and serve with the nipper sauce.
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