With cucumber, turnip, pineapples, bean sprouts - think Asian-style salad and Rojak comes to mind. With long beans, cabbage, tofu - think Asian-style salad and Gado Gado it is. Both are similarly salads yet distinctive in their own dressings: Rojak in a shrimp-paste-based dressing while Gado Gado in a peanut-based dressing
I have not made Gado Gado for a long long, long long time (you can check when was the last time I prepared Gado Gado at home). Oh cravings, cravings, I blame it on you. Without a complete list of Gado Gado ingredients, stubbornness insistently played along. So I had to make it WORK, anyhow.
Well, in my view, as long as you know how to make a delicious spicy peanut sauce - you are 90% to complete satisfaction. The remaining 10% is to steam/blanch the vegetables (long beans, cabbage), pan-fry the tofu and prepare hard-boiled eggs.
This not only makes a balanced and mouth-watering side dish, it is also a tasty appetizer plate of vegetables.
To speed up the process, I used bottled spicy satay peanut sauce (Glory Brand, photo below). If you are lucky, you might be able to find this sauce from 99 Ranch supermarkets around California.
Sharing this with Souper Sunday.
Tag: gado gado, indonesian-style salad, boiled vegetables salad
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