MAKING GADO GADO. Prepare the sauce by frying the peanuts first. Slice the chili, chop the lesser galangal and then crush them with the peanuts, garlic and candle nut in the mortar. Add the water little by little, as needed, to make sure that the ingredients blend into a paste. Stirring constantly, fry up the paste for 1 to 2 minutes. 10. Add the peanut butter, the rest of the coconut milk, the lime juice, and the lemongrass. 11. Bring the sauce to a boil, and then let it simmer for 15 to 20 minutes. Stir occasionally, you want to prevent the peanut sauce from baking onto the bottom of the pan.
Ingredients: Peanut sauce: 1 cup of roasted peanuts ¼ teaspoon salt 1 teaspoon red pepper flakes 1 tablespoon of soy sauce 1 tablespoon lime juice 1 tablespoon brown sugar 1 tablespoon balsamic vinegar Water to dilute to the required consistency.
Drain and immerse in cold water until lukewarm, about 5 minutes, or let stand at room temperature until warm, about 20 minutes. Cut crosswise into 1/4- to 1/2-inch-thick slices. 2. Meanwhile, in another 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add green beans and cook until tender to bite, 3 to 6 minutes.
Boil the eggs and let it sit for 12 minutes. Remove shell and cut egg into quarters. Blanched the rest of the vegetables, except cucumber, in boiling water and remove with slotted spoon. To serve, place a portion of each salad ingredient and cucumber onto a serving plate. Serve the peanut sauce and mix well.
Get full Gado Gado Salad Recipe ingredients, how-to directions, calories and nutrition review. Rate this Gado Gado Salad recipe with 2 tbsp oil, 1/2 small onion, finely chopped, 1 clove garlic, chopped, 1/2 zest and lemon, juice of, 1 tsp chili powder or 1/2 tsp chili flakes, 2 tsp brown sugar, 1 tomato, chopped, 3 -5 green onions, 1 tbsp soy sauce, 1/4 cup peanut butter, 1/2 cup coconut cream

Add peas to top steamer; cover, steam for 2 minutes or until vegetables are just tender. 3. Meanwhile, make peanut sauce: whisk all ingredients in a medium bowl until combined; season to taste. 4. Spread peanut sauce on a platter, top with steamed vegetable, then sprinkle with sprouts, chilli, coconut, peanuts, seeds and coriander.

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    • gado gado salad ingredients