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Indonesian Gado Gado (Mixed Vegetable Salad)

A classic Indonesian salad made typically made with potatoes, green beans, cabbage, carrots and bean sprouts. Traditionally garnished with sliced boiled eggs, cucumber, fried shallots and or fried garlic.

The key to this dish is the flavorful peanut sauce dressing. Keep lots on hand for fried appetizers, noodle salads, satay skewers or crudite. We normally enjoy this as a meal.

Posted By: Deirdre K Todd
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Prep Time: 20-30 minutes | Cook Time: 20 minutes | Ready In: 40-50 minutes
Ingredients: Print   Add to cart
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3 medium red potatoes, boiled, sliced or cut into wedges
1 c. long green beans, trimmed, steamed
1 c. broccoli florets, steamed
2 c. head cabbage, shredded
1 c. bean sprouts
2 medium carrots, peeled, thinly sliced
1 medium cucumber, sliced
1 tomato, wedges
4 oz. fried tofu, 1-inch cubes
2-3 hard-boiled eggs, peeled
Thai fried shallots, Thai fried garlic
Peanut Sauce Dressing:
1/2 cup vegetable oil
1-1/3 cups raw peanuts
2 cloves garlic, chopped
4 shallots, chopped
1/2-inch ginger, peeled, grated
1 TB patis (fish sauce)
1 tsp. palm sugar
1 tsp. chili garlic paste
1/2 tsp. chili powder
Pinch salt
1 TB Aloha shoyu
2 cups water
juice of a lemon

Cooking Process:

Sauce Dressing: In a skillet over medium heat; stir-fry the peanuts for 3- 4 minutes. Drain on paper towels; cool. Transfer peanuts into a blender or food processor and grind. In skillet; discard all the oil except for 1 TB. Stir fry the garlic, shallots and ginger 1 minute. Add palm sugar, chili garlic paste, chili powder, salt, soy sauce and water. Bring to a boil, add ground peanuts. Reduce heat; simmer, stirring occasionally, until the sauce becomes thick; about 8-10 minutes. Stir in lemon juice. Taste for seasoning; adding salt as needed. Sauce will keep in refrigerator up to 1 week. Makes approximately 2 ¼ cups. Good served with satay skewers, fried foods, noodle salads or crudites.

how to serve:

On a serving platter; arrange prepared vegetables. Cut hard-boiled eggs into quarters and arrange along the edge of the platter. For service: drizzle with peanut sauce dressing and sprinkle with fried shallots and fried garlic. Serves 2-3 entrees, 4-6 appetizer size.