This is a well-known Indonesian salad that is served with peanut (satay sauce). Gado gado is a tasty and healthy vegetarian dish. Remember to cook the satay sauce, before preparing this recipe.
This recipe serves 2. If you would like to make this a meal in itself, you may want to increase the number of potatoes used. The recipe is pretty flexible and you may also increase the vegetable portions depending on which are your favorites.
- 2 pieces 2-inch square firm tofu
- 3 medium potatoes
- ½ cucumber
- ½ cup bean sprouts
- 1½ cup thinly sliced cabbage
- 1 cup long beans
- 1 sliced hard-boiled chicken egg
- Cooking oil for deep frying
Make sure this is not the soft tofu. Drain the tofu of any water and fry on low heat until all sides are golden brown.
Put the tofu on some kitchen towels to drain off any excess oil before cutting into 1 inch cubes.
Peel the potatoes and boil until they are cooked, but not overly cooked that they turn mushy. Use a fork to test – if it pokes right through, you know that it is ready. Cut the potatoes into 1 inch cubes.
Cut the cucumber into 1½ inch long thin slices.
Tear off the top and bottom parts of the bean. Peel off the stringy fiber along the spines. Cut the long beans into 1½ inch long slices.
- Blanch the cabbage and long beans in boiling water for about 30 seconds. Blanch the bean sprouts in boiling water for about 10 seconds. Drain and allow them all to cool.
- Put all the ingredients into a salad bowl.
- Add satay sauce.
- Mix well and serve.
Note: this is a great starter or side dish which goes well with rice and most Southeast Asian dishes. It can also be eaten as a full meal and is a good vegetarian meal option.
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