Indonesian gado-gado recipe

Recipe for indonesian gado-gado in our easy ethnic recipes collection. This classic indonesian salad is very easy to make. Feel free to substitute other vegetables you may have on hand for some of the ones listed here. Yams can be a tasty substitution for red potatoes, and peeled broccoli stalks can stand in for green beans.

Recipe ingredients

• 1 cup red potatoes, about 2 medium potatoes
• 1 cup fresh green beans, ends trimmed
• 2 cups green cabbage, shredded
• 1 cup fresh bean sprouts
• 1 cup carrots, 1 to 1 1/2 carrots, peeled and thinly sliced
• 1 cup cucumber, about 1 medium cucumber, sliced
• 2 tablespoons canola oil
• 4 ounces firm tofu, cut into 1-inch cubes
• 2 hard-boiled eggs, peeled (*)
• Deep-fried shallots for garnish (**)
• Peanut sauce

(*) To make hard-boiled eggs, fill a medium saucepan with water and bring to a boil. Use a slotted spoon to lower eggs into the water one at a time. Boil eggs for 10 minutes, then use the slotted spoon to remove them from the water. Transfer eggs to a clean plate. Allow the eggs to cool completely before removing the shells.

(**) To make deep-fried shallots, cut 1 shallot into thin slices and sprinkle with 1/2 teaspoon salt. Heat 1/2 cup canola oil in a skillet and fry the shallots 5 to 7 minutes, stirring frequently. When the shallots brown slightly, remove from pan and drain on paper towels.

How to make indonesian gado-gado

• Fill a large saucepan with water and bring to a boil. Use a slotted spoon to carefully lower the potatoes into the water. Cook for about 20 minutes, or until the potatoes can be pierced easily with a fork. Then use the slotted spoon to transfer the potatoes to a colander. Rinse under cold water. When cool enough to handle, slice the potatoes.
• Fill a second saucepan with water and bring to a boil. Use a slotted spoon to lower the green beans into the water. Cook for about 3 minutes. Use the slotted spoon to move the blanched beans to a colander. Rinse under cold water.
• One vegetable at a time, repeat this procedure to blanch the cabbage, bean sprouts, and carrots.
• Arrange green beans, cabbage, bean sprouts, carrots, potatoes, and cucumbers however you like on a large platter and set aside.
• Heat oil in a skillet over medium heat. Cook tofu cubes for about 10 minutes, or until crisp and lightly browned. Remove from the pan and drain on paper towels. Scatter tofu cubes over the salad.
• Cut hard-boiled eggs into quarters and arrange along the edge of the platter. Serve gado-gado with fried shallots and peanut sauce.

Preparation time: 20 minutes
Cooking time: 45 minutes
Serves 6

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