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Gado Gado Recipe

Gado Gado Recipe
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Photos of Gado Gado Recipe

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.

Preparation: 15 minutes
Cooking: 18 minutes
Total: 33 minutes

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

  1. Bring two medium saucepans of salted water to a boil.

  2. Add the potatoes to one of the pans and cook for about 10 minutes until tender. Remove with a slotted spoon and drain well.

  3. Meanwhile, cook the green beans in the other pan for about 4 minutes until tender. Remove with a slotted spoon and drain well.

  4. As a pan becomes available, cook the carrots and broccoli separately for about 4 minutes each until just tender. Drain the vegetables well.

  5. Meanwhile, puree the peanut butter, garlic, red pepper flakes, brown sugar, lemon juice, soy sauce, salt, and hot water in a blender.

  6. Put one of the empty saucepans over moderately low heat. Pour the sauce into the pan and warm through.

  7. Stir in the scallions and cilantro.

  8. Pour a little sauce on one large platter or individual plates. Arrange all the vegetables in small piles over the sauce.

  9. Sprinkle with the seeds or nuts and serve with the remaining sauce.

Nutrition

  • Calories: 600.90kcal
  • Fat: 23.92g
  • Saturated Fat: 4.12g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 10.57g
  • Polyunsaturated Fat: 7.19g
  • Carbohydrates: 86.43g
  • Fiber: 18.21g
  • Sugar: 22.24g
  • Protein: 22.23g
  • Sodium: 813.83mg
  • Calcium: 228.58mg
  • Potassium: 2503.75mg
  • Iron: 6.02mg
  • Vitamin A: 1119.92µg
  • Vitamin C: 180.13mg
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