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Indonesian Salad (Gado Gado)

Ingredients
  Oil 2 Tablespoon
  Garlic 2 Clove (10 gm), chopped
  Dried chilies 1 Teaspoon
  Soy sauce 1 Tablespoon
  Vinegar 1 Tablespoon
  Ginger slices 4 , chopped
  Peanut butter 2 Tablespoon
  Blanched vegetables 1 Cup (16 tbs) (Mixed, Adjust Quantity As Needed)
Directions

GETTING READY
1) In a bowl, pour hot, boiling water and blanch fresh vegetables like asparagus, green beans, cauliflower and broccoli florets, cabbage and bean sprouts. Keep them aside.

MAKING
2) In a fry pan, heat up oil and add other ingredients. Wait for melting of peanut butter and stir well to make a sauce.
3) In a platter, arrange the blanched vegetables and spread the warm sauce on top.
4) Squeeze out fresh lemon juice on vegetables.

SERVING
5) Serve by garnishing with chopped hard boiled eggs and chopped fresh parsley.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Blanching
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Garlic
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 152 Calories from Fat 99

% Daily Value*

Total Fat 11 g17.5%

Saturated Fat 1.7 g8.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 264.9 mg11%

Total Carbohydrates 10 g3.4%

Dietary Fiber 2.9 g11.7%

Sugars 2.5 g

Protein 4 g7%

Vitamin A 45.6% Vitamin C 4.6%

Calcium 2.2% Iron 4.1%

*Based on a 2000 Calorie diet

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Indonesian Salad (Gado Gado) Recipe