Recipes, suntans and anecdotes are my favorite travel souvenirs to collect from my adventures abroad. And, I'm pretty sure my friends and family aren't too upset that I insist on cooking-up a local dish for them upon my return.
One of Bali's most beloved dishes is Gado Gado. An Indonesian salad consisting of steamed vegetables, a hard boiled egg, tofu & tempeh served with a peanut sauce; which is capable of creating massive cravings and withdraws, if not consumed on a regular basis.
Gado Gado in Indonesian literally means 'mix mix'; referencing the assortment of veggies which can be used, in this popular dish. The recipe varies greatly from region to region and is found in all parts of Indonesia. So have fun in the kitchen and try out different veggie combinations each time you make it!
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At first glance the recipe may appear to be a complicated and time consuming...I promise, it is not! Once you find your flow and figure out how to multi-task the preparations, it is pretty quick
{and definitively worth every second of your time}.
Ingredients
Vegetables:
An assortment of slightly steamed, blanched or boiled vegetables.
Some commonly used vegetables are potatoes, string beans, bean sprouts, spinach, cabbage and carrots. My recipe will vary depending on what I have in my fridge that particular day.
Peanut Sauce:
Kecap Manis Sauce {1/4 -1/2 cup}
Peanut Butter {Few spoonfuls}
Coconut Milk {1/4 cup}
Lime Juice {1-2 limes}
Brown Sugar {Pinch or two}
Garlic
Ginger
Onion
Chillies {jalapeños, anaheim or chili powder}
Kecap manis is a sweet soy sauce which can be bought in many international markets. I have also found a handful of easy recipes online {here is a really simple version & a little more detailed recipe}. I actually prefer not to use it in my own peanut sauce {and simply replace it with soy sauce}, but my husband & friends love it so I make a separate batch for them.
Garnish:
Tofu
Tempeh
Steamed Rice
Sliced Cucumbers {uncooked}
Hard Boiled Eggs
{and definitively worth every second of your time}.
Ingredients
Vegetables:
An assortment of slightly steamed, blanched or boiled vegetables.
Some commonly used vegetables are potatoes, string beans, bean sprouts, spinach, cabbage and carrots. My recipe will vary depending on what I have in my fridge that particular day.
Peanut Sauce:
Kecap Manis Sauce {1/4 -1/2 cup}
Peanut Butter {Few spoonfuls}
Coconut Milk {1/4 cup}
Lime Juice {1-2 limes}
Brown Sugar {Pinch or two}
Garlic
Ginger
Onion
Chillies {jalapeños, anaheim or chili powder}
Kecap manis is a sweet soy sauce which can be bought in many international markets. I have also found a handful of easy recipes online {here is a really simple version & a little more detailed recipe}. I actually prefer not to use it in my own peanut sauce {and simply replace it with soy sauce}, but my husband & friends love it so I make a separate batch for them.
Garnish:
Tofu
Tempeh
Steamed Rice
Sliced Cucumbers {uncooked}
Hard Boiled Eggs
Preparations
1. Add a generous amount of oil to a skillet to fry the cubed tofu. Cooking each side until golden brown then placing on a paper towel to absorb some of the oil. Fry up the onion, garlic, ginger and chillies in the same pan {just off to the side of the tofu}
2. Use the same pan and oil to fry up the tempeh. Cooking each side until golden brown and placing on the same paper towel as the tofu.
3. Prepare steamed rice as you cut veggies.
4. Steam, blanch or boil the veggies just slightly.
5. Use the tofu/tempeh pan to fry diced onion, garlic and ginger for three to five minutes.
6. Place onion, garlic, ginger and chillies in a blender with a few spoonfuls of peanut butter, kecap manis sauce, juice of several limes and brown sugar; blend the ingredients together to create a thick hummus like consistency.
7. Slowly add coconut milk {you can always add more peanut butter or kecap manis if the consistency becomes to liquidy}.
8. Place veggies on top of a bed of rice with the sliced cucumbers and a sliced hard boiled egg along side. Add a small portion of tofu and tempeh to the plate; keeping the peanut sauce in its own bowl to be added individually, to each person's liking.
1. Add a generous amount of oil to a skillet to fry the cubed tofu. Cooking each side until golden brown then placing on a paper towel to absorb some of the oil. Fry up the onion, garlic, ginger and chillies in the same pan {just off to the side of the tofu}
2. Use the same pan and oil to fry up the tempeh. Cooking each side until golden brown and placing on the same paper towel as the tofu.
3. Prepare steamed rice as you cut veggies.
4. Steam, blanch or boil the veggies just slightly.
5. Use the tofu/tempeh pan to fry diced onion, garlic and ginger for three to five minutes.
6. Place onion, garlic, ginger and chillies in a blender with a few spoonfuls of peanut butter, kecap manis sauce, juice of several limes and brown sugar; blend the ingredients together to create a thick hummus like consistency.
7. Slowly add coconut milk {you can always add more peanut butter or kecap manis if the consistency becomes to liquidy}.
8. Place veggies on top of a bed of rice with the sliced cucumbers and a sliced hard boiled egg along side. Add a small portion of tofu and tempeh to the plate; keeping the peanut sauce in its own bowl to be added individually, to each person's liking.
Notes
1. I do not have exact measurements for my recipes...rather, I add ingredients to my own personal taste buds {which usually desire lots of garlic, spice and taste testing}.
2. Bottles of kecap manis sauce usually has shrimp paste in its ingredients. Making your own or replacing it with only soy sauce will keep the recipe vegan.
3. Tempeh is not available where I live; therefore, it is not used in my recipes. Even if it were, I would probably chose either tempeh or tofu rather than both .
1. I do not have exact measurements for my recipes...rather, I add ingredients to my own personal taste buds {which usually desire lots of garlic, spice and taste testing}.
2. Bottles of kecap manis sauce usually has shrimp paste in its ingredients. Making your own or replacing it with only soy sauce will keep the recipe vegan.
3. Tempeh is not available where I live; therefore, it is not used in my recipes. Even if it were, I would probably chose either tempeh or tofu rather than both .
