That would be weird.
No, this is peanut sauce, the perfect complement to Gado Gado.
And what is Gado Gado, you ask?
The coolest way to stay cool in Indonesia.
Made from an assortment of tofu, tempeh, young jack fruit, cooled boiled potatoes, eggs, and green beans, Gado Gado is a dream-come-true for those of us who like to use leftovers. Of course, to keep things fresh and crunchy, most Gado Gado salads also add a blast of cabbage and sprouts.
If that sounds too healthy, no worries. While I went light on the peanut sauce, I’ve read that many salads are swimming in the stuff.
I got the same effect by dipping each bite until totally coated in peanut sauce.
It was brilliant.
What are we waiting for?
Let’s hit up a floating market and make some Gado Gado.
Ingredients for 2-4
2 handfuls green beans, steamed and cooled
4 small red potatoes, boiled, cooled, and quartered
4 eggs, hard-boiled, cooled, and halved
1/2 package tempeh, pan fried in oil
8 oz tofu, pan fried in oil
1 can young jack fruit, sliced in bite-sized chunks
handful bean sprouts
cabbage, to taste
Serve with Peanut Sauce.
- 2handfuls green beans, stemmed and cooled
- 4 baby potatoes (red, gold, or mix), boiled, cooled, and quartered
- 4 eggshard-boiled, cooled, and halved
- 1/2package tempeh, pan-fried in oil
- 8oz tofu, pan-fried in oil
- 1can young jack fruit sliced in bite-sized chunks
- 1handful bean sprouts
- green cabbage, to taste
Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.