Gado-Gado Jakarta: Jakarta-style Salad with Peanut Dressing (Vegetarian)

Method14 steps · about 1 hr 30 min

1. 1

   Step 1: Blanch the vegetables separately, in this order: beansprouts (50 g), cabbage, carrot (1), either spinach (50 g) or water spinach, then long beans (2). Use about 1 minute per batch as a guide, until suitably cooked and tender, draining each batch.

   Five separate blanching batches · 5 minUses 50 g beansprouts, washed · 50 g white cabbage, washed, shredded into bite sized pieces · 1 carrot, peeled, washed, julienned · 50 g spinach, washed and cut (or choose water spinach) · 50 g kangkung (water spinach), instead of spinach · 2 long beans, cut into smaller pieces, washed · Water as needed for blanching/steaming

2. 2

   Step 2: Peel and dice the steamed potatoes (2) and chayote (1) into bite sizes, set aside.

   Uses 2 medium potatoes, washed, steamed · 1 small chayote, washed, steamed

3. 3

   Step 3: Arrange the prepared vegetables, diced ready-fried tempeh/tofu, quartered hard-boiled eggs (2) and fried shallots on a large plate, keeping the egg and shallot garnish separate for serving.

   Uses blanched salad vegetables · peeled, diced steamed potatoes and chayote · 1 small cucumber, washed, cut into bite sized pieces · 100 g fried tempe, diced into smaller pieces · 2 pieces ready fried tofu, diced · 2 hard boiled eggs, quartered · Fried shallots for garnish

4. 4

   Step 4: Deep fry the peanuts (150 g) in enough oil to cover them over medium heat until golden brown (around 5 minutes).

   Deep Fry Peanuts · 5 minUses 150 g peanuts · Cooking oil as needed to fry peanuts and aromatics

5. 5

   Step 5: Transfer the peanuts to a plate layered with kitchen towels to absorb the excess oil and let cool.

   Uses fried peanuts

6. 6

   Step 6: Once the peanuts are cool, crush using a mortar and pestle or a chopper. Set aside.

   Uses cooled fried peanuts

7. 7

   Step 7: Fry the chillies and garlic (2 cloves) over medium heat for 2 minutes.

   Fry dressing aromatics · 2 minUses some oil remaining from peanut frying · 3 bird’s eye chillies · 2 big red chillies, chopped · 2 cloves garlic

8. 8

   Step 8: Using a mortar and pestle or a blender, make the peanut sauce by blending the chillies, garlic, crushed peanuts, palm sugar (50 g), sweet soy sauce (1 tbsp), salt (to taste), tamarind extract (1 tbsp) and 100 ml of drinking water until smooth. When using a blender, you may press Pulse several times for a chunkier paste. Add a little bit more water if necessary.

   Uses crushed fried peanuts · fried chillies and garlic · 50 g palm sugar, shaved · 1 tbsp sweet soy sauce · Salt to taste · 1 tbsp tamarind extract · 100 ml drinking water · Additional drinking water only if needed to thin the peanut dressing

9. 9

   Step 9: Transfer the sauce to a bowl.

   Uses blended peanut sauce

10. 10

    Step 10: Cut the kaffir limes (2) into half, remove the seeds and squeeze the juice all over the sauce. Mix well. Include some of the lime zest for extra fragrance and flavor.

    Uses peanut sauce · 2 small kaffir limes

11. 11

    Step 11: Choose this mixed serving method or the separate-dressing method in the final step. For mixed serving, put the prepared vegetables, cucumber, tofu and tempeh in a big bowl, add the finished lime-peanut dressing and toss together.

    Uses prepared vegetables, tofu and tempeh · lime-finished peanut dressing

12. 12

    Step 12: Divide the dressed salad among the serving plates.

    Uses dressed gado-gado

13. 13

    Step 13: Sprinkle some fried shallots, and top with hard boiled eggs.

    Uses portioned dressed gado-gado · reserved hard-boiled egg quarters and fried shallots

14. 14

    Step 14: Alternatively, instead of mixing and plating in the previous three steps, serve the prepared vegetables, tofu, tempeh, egg quarters and fried shallots on a large platter with the lime-peanut dressing in a separate bowl. Let everyone assemble their portion.

    Uses prepared salad ingredients and garnishes · lime-finished peanut dressing