How To Make Gado Gado
Gado gado is a loaded Indonesian salad made with blanched potatoes, carrots, and broccoli paired with a sweet and spicy peanut sauce.
Serves:
Ingredients
- 2lbsboiling potatoes,(about 6 pieces)
- 1lbgreen beans
- 8carrots
- 1lbbroccoli
- ½cuppeanut butter
- 2clovesgarlic
- ½tspred pepper flakes
- 1tbspbrown sugar
- ¼cuplemon juice,(from about 1 lemon)
- 1tbspsoy sauce
- ¾tspsalt
- 1cuphot water
- 2scallions including green tops
- 1cupcilantro,chopped, optional
- 2cucumbers
- 1cuptoasted sunflower seeds,or chopped peanuts
Instructions
-
Bring two medium saucepans of salted water to a boil.
-
Add the potatoes to one of the pans and cook for about 10 minutes until tender. Remove with a slotted spoon and drain well.
-
Meanwhile, cook the green beans in the other pan for about 4 minutes until tender. Remove with a slotted spoon and drain well.
-
As a pan becomes available, cook the carrots and broccoli separately for about 4 minutes each until just tender. Drain the vegetables well.
-
Meanwhile, puree the peanut butter, garlic, red pepper flakes, brown sugar, lemon juice, soy sauce, salt, and hot water in a blender.
-
Put one of the empty saucepans over moderately low heat. Pour the sauce into the pan and warm through.
-
Stir in the scallions and cilantro.
-
Pour a little sauce on one large platter or individual plates. Arrange all the vegetables in small piles over the sauce.
-
Sprinkle with the seeds or nuts and serve with the remaining sauce.
Nutrition
- Calories:Â 600.90kcal
- Fat:Â 23.92g
- Saturated Fat:Â 4.12g
- Trans Fat:Â 0.02g
- Monounsaturated Fat:Â 10.57g
- Polyunsaturated Fat:Â 7.19g
- Carbohydrates:Â 86.43g
- Fiber:Â 18.21g
- Sugar:Â 22.24g
- Protein:Â 22.23g
- Sodium:Â 813.83mg
- Calcium:Â 228.58mg
- Potassium:Â 2503.75mg
- Iron:Â 6.02mg
- Vitamin A: 1119.92µg
- Vitamin C:Â 180.13mg
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