How to make Classic Gado Gado -
Assorted garden fresh vegetables and eggs dressed with soy sauce dressing.
This recipe has featured on the show Khanakhazana.
Main Ingredients : French beans (फ्रेंच बीन्स), Carrots (गाजर)
Cuisine : Indonesian
Course : Salads
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For more recipes related to Classic Gado Gado checkout Mixed Vegetable Salad With Sesame Seed. You can also find more Salads recipes like Red Quinoa Salad Spicy Chicken And Sausage Salad Tunisian Roasted Salad Broad Bean Salad
Classic Gado Gado Recipe Card
Indonesian cuisine is one of the most flavourful, exciting and colourful cuisines in the world. It is also diverse mainly because Indonesia is world’s largest archipelago composed as it is of approximately 6,000 populated islands. It has more than 300 ethnic groups with that many cuisines.
The variety in Indonesian cuisine is thanks to different influences. Like for example Sumatran cuisine has Middle Eastern and Indian influences whereas Javanese cuisine is mostly indigenous with a bit of Chinese influence. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Classic Gado Gado Recipe
French beans 1 inch pieces 10-12
Carrots
Carrot 1 inch slices 1 medium
Cabbage shredded 1/4 small
Fresh spinach leaves (palak) 10-12
Bean sprouts 1 cup
Roasted peanuts 1 cup
Garlic 2 cloves
Fresh red chillies 4
Sweet soy sauce 2 tablespoons
Ginger 1 inch piece
Oil to shallow fry
Bean curd 2 inch cakes 2
Eggs boiled 2
Lemon juice 1 tablespoon
Shallots sliced thinly deep fried 2-3 tablespoons
Method
Step 1
Grind together roasted peanuts, garlic, two fresh red chillies, sweet soy sauce and ginger, with a little water, to a fine paste.
Step 2
Cut the remaining red chillies into diagonal slices and set aside for garnishing. Pour the paste into a pan and sauté on low heat. Heat sufficient oil in another pan and shallow fry the beancurd cakes.
Step 3
Heat water in a deep pan. Put French beans, carrot and cabbage in a colander and place it in the pan and blanch the vegetables for two to three minutes. Cut the eggs into half and then each half into three lengthwise pieces.
Step 4
Add the spinach leaves to the rest of the vegetables along with bean sprouts and blanch for one minute. Remove the colander from the pan and let all the water drain away.
Step 5
Transfer the vegetables into a bowl. Drain the beancurd cakes and cut into thick slices. Add lemon juice to the sauce and simmer for one more minute. Place the vegetables on the serving dish.
Step 6
Pour some of the peanut sauce over. Top with the fried beancurd slices and egg slices.
Step 7
Sprinkle fried shallots and fresh red chillies slices and serve.
Nutrition Info
Calories : 1896 Kcal
Carbohydrates : 91.7 gm
Protein : 83.6 gm
Fat : 131.8 gm
Other : Fiber- 32.2gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
