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Chef Lara Lee, author of the cookbook “Coconut & Sambal,” is making gado gado, a salad that will transport your kitchen to Indonesia. Gado gado, which means “mix-mix,” is one of the national dishes of Indonesia and per Lara, it’s a salad for a very hungry person. This salad can be made with whatever veggies you have in your fridge; Lara makes her with tomatoes, broccolini, green beans, potatoes, and more. She adds pan-fried tempeh, firm tofu, hard-boiled eggs and plenty of other mix-ins. It all comes together with a rich and spicy chili peanut sauce. Check out the recipe here: 🤍 Subscribe to Munchies here: 🤍 All Munchies videos release a full week early on our site: 🤍 Hungry? Sign up here for the MUNCHIES Recipes newsletter. 🤍 Check out 🤍 for more! Follow Munchies here: Facebook: 🤍 Twitter: 🤍 Tumblr: 🤍 Instagram: 🤍 Pinterest: 🤍 Foursquare: 🤍 More videos from the VICE network: 🤍
Peanut sauce, also known as ‘sambal kacang’, is an authentic Indonesian sauce that is made with roasted or fried peanuts. It’s so rich, flavourful, nutty, thick, spicy, sweet and everything else you would want in a sauce. It’s also super versatile and can be served with many dishes. In most western countries today, peanut butter is used to make peanut sauce instead of actual peanuts. Although peanut butter is a great substitute, I would never want to make peanut sauce with peanut butter nor would I recommend you to try it because it tastes completely different from traditional peanut sauce. Being born and raised in Indonesia, this recipe is close to my heart. I can vouch for the authenticity and flavours. It’s truly amazing and you need to try it for yourselves 🇮🇩❤️ Head over to my WEBSITE for the full recipe: 🤍 On my website, you'll find the list of ingredients along with a list of substitute ingredients, tips and frequently asked questions! If you like this video, please give it a thumbs up and SUBSCRIBE to my channel. Click on the BELL ICON to be notified every single time I post a new recipe on this channel. For more behind the scenes action, follow me on instagram (🤍TheHouseofSpices): 🤍 Thank you for watching, see you in my next video. Until then, happy cooking! 🍭 ————————— Recipe Related FAQ’s: 🌿Vegan: Well guess what, this recipe is already Vegan! 🌾Gluten: This recipe is 100% gluten free! 🥜Nuts: This recipe contains tree-nuts. ⏰Total Time: 30 minutes 📸Don’t forget to tag 🤍thehouseofspices with your creations. ————————— Music Credits - Song/Music: LiQWYD - Smile Video link: 🤍
Gado-Gado Said to have originated in Western Java, gado gado is one of Indonesia’s most popular dishes. It can be found anywhere from street hawker stands, food stalls, warungs, restaurants, and hotels. Literally translated as “mix mix”, gado-gado is a traditional Indonesian salad made with blanched vegetables, tofu, tempeh, eggs, and pecel (peanut sauce). There is no doubt that the star of the dish is the pecel. You can substitute the vegetables with what you have available, but the pecel is what makes a gado-gado. Ingredients: Salad Bean sprouts Cabbage cut in to wedges Tofu cut into cubes Tempeh cut into cubes Carrots cut into batons Long beans cut into matchsticks Japanese papaya leaves Bitter gourd thinly sliced Potatoes cut into cubes Tofu and cut in to cubes Tempeh cut in to cubes Blanch all ingredients above in salted water until lightly cooked. When the vegetables are reach this stage, immediately place them in an ice water bath to stop the cooking process and ensure the vegetables retain their crunch and vibrant colors. After they have cooled down, drain and set aside. You can you any blanched vegetables you like. Garnish Crispy fried shallots Boiled egg wedges Emping melinjo Pecel (peanut sauce) 1 Tbsp sliced aromatic ginger 2 Tbsp thinly sliced red chillis 2 Tbsp sliced garlic 1 Tbsp sliced ginger 1 Small hot chilli 1 Cup fried peanuts with skins 1½ Cup water 1 tsp palm sugar 1 tsp finely chopped kaffir lime leaves 2½ Tbsp Kecap manis (sweet soy sauce) 1 tsp salt Fry the ginger, red and hot chillis, garlic, and shallots over medium heat until tender and caramelized. Once done, place the spices on a motar and pestle and add the peanuts. Grind these together until you get a rough paste like consistency. Add ½ cup water to the mortar and pestle to make a smoother paste. When you get a smooth paste, transfer the mixture to a sauce pan and add another cup of water. Mix thoroughly until you get the paste incorporated with the water. Add the kecap manis, and stir until mixed thoroughly. Bring the sauce to a boil and then reduce to medium heat and simmer for 10 minutes stirring occasionally. Once sauce has thickened, remove from the heat and let cool. Arrange the blanched vegetables on a plate with the tofu, tempeh, and boiled egg wedges. Top with the pecel (peanut sauce) and garnish with crispy fried shallots and fresh slices of tomatoes.
In this video I am going to share with you a Gado Gado Recipe. A mixture of vegetables with potatoes, tofu and eggs coated in rich, creamy and fragrant peanut sauce taste marvelously delicious. The added crush prawn crackers give this dish that extra crunch on every bite. “Gado Gado” is an Indonesian salad typically served as a complete meal in Indonesia. “Gado Gado” literally means “Mix Mix” and refers to a mixture of vegetables. The peanut sauce are prepared in a different ways base on their regions in Indonesia. Some prepared fresh in pestle and some are cooked in a pot. Happy cooking😉 📌 Please visit 🤍 to see my other cooking videos. Welcome to Norah’s Cooking Diary Season 3. This is the 5th video of Season 3. If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends. And don’t forget to subscribe if you haven’t already. Several notes here to share with you: 💡 You could use other mixtures of vegetables that you prefer and then cut them to your preference. 💡 I used large size Dried Chilies in this recipe. Larger size dried chilies have less heat as compared with the smaller ones. You could use any types of chilies that you prefer and adjust the quantity to suit your heat tolerance. 💡 I used Egg Noodles in this recipe. Yellow noodles or Compressed Rice (known as “Nasi Impit” in Indonesia) are commonly added to this dish in some regions of Indonesia. This is OPTIONAL. 💡 I added finely chopped Kaffir Lime leaves to garnish the peanut sauce and further added Calamansi lime juice to the dish. Both kaffir lime leaves and Calamansi lime juice will add a nice fragrance to the dish. This is also OPTIONAL. Here is a quick rundown of the recipe: ## INGREDIENTS ## PEANUT SAUCE ✅️ 200Gm Roasted Peanut ✅️ 10 Dried Chilies ✅️ 3 Bulbs Shallot, sliced ✅️ 3 Cloves Garlic, sliced ✅️ ±40Gm Galangal, sliced ✅️ ±20Gm Turmeric, sliced ✅️ 1 Stalk Lemongrass, sliced (white part only) ✅️ 50Gm Tamarind Paste ✅️ 20Gm Shrimp Paste ✅️ 100Gm Palm Sugar ✅️ 1½ Cups Plain Water ✅️ ¼ Cup Cooking Oil ✅️ ½ Cup Coconut Milk ✅️ 2 Tbsp Sweet Soy Sauce ✅️ Salt to taste GADO GADO ✅️ Peanut Sauce (prepared earlier) ✅️ 2 Eggs (±60gm each) ✅️ 150Gm Fermented Soybeans ✅️ ±200Gm Tofu ✅️ ±100Gm Bean Sprouts ✅️ ±50Gm Snake Beans, cut ✅️ ±80Gm Cabbage, cut ✅️ ±150Gm Water Spinach, leaves only ✅️ 2 Potatoes (±200gm), peeled and cut ✅️ 1 Cucumber (±140gm) ✅️ 1 Cup Cooking Oil (for frying) ✅️ 2 Cups Plain Water (for boiling and blanching vegetables) ## METHOD OF PREPARATION## ## STEP 1 ## Cut and transfer the cucumber to a large plate. Cook the prepared potatoes until they are soft and then transfer to the same plate. Cook each of the prepared vegetables until they are just wilted and then transfer them to the same plate. Place the eggs in a pot filled with water just covering the eggs and cover the lid. Bring the water to a boil over HIGH heat and put the pot aside with its lid covered for 10mins. After 10 mins transfer the hardboiled eggs into ice water to cool before peeling their shell and cut to your liking. Transfer them to the plate. ## STEP 2 ## Deep fry the prepared Tofu and fermented soybean in a VERY HOT oil a few pieces at a time until they are golden in color. Remove them with a slotted spatula and transfer to the plate. Remove the cooking oil in the pot leaving ¼ cup of oil for the preparation of the peanut sauce. ## STEP 3 ## Add the roasted peanut in a food processor and grind them into fine bits then transfer to a bowl and set aside. Cut the dried chilies and soaked them in hot water until they are softened then remove their seeds. Add the shallots, garlic, turmeric, lemongrass, galangal, softened dried chilies and ¼ cup of plain water into the food processor. Grind them together into a smooth paste. ## STEP 4 ## Stir fry the grounded paste in the left over ¼ cup cooking oil over MEDIUM heat until slightly dry before adding the shrimp paste. Continue to stir fry the mixture until it is slightly drier than earlier. Add 1½ cups of plain water and stir to mix well. Dissolve the tamarind paste in ½ cup of plain water then pour into a sieve over the pot and discard the solids. Bring the mixture to a boil and add the grounded peanut. Stir the mixture briefly to mix well before adding the palm sugar. Stir until the mixture comes to a boil again. Reduce the heat to LOW and stir occasionally to avoid burning the bottom. Once sauce thickens, add the coconut milk and bring to a boil. Add sweet soy sauce and switch the heat OFF. Stir the peanut sauce and season with salt. Serve the peanut sauce together with the vegetables prepared earlier. Happy cooking 😉🧡 # Music Credits # Yellow Rose of Berkeley Sunshine Samba #norahscookingdiary
Indonesians are so clever - they came up with a way to make us WANT to eat boiled vegetables. 😂 Using Thai Red Curry Paste is a cheeky little shortcut - it uses a lot of the ingredients used in Gado Gado sauce. Saves a bunch of time, effort and money! 🤍
TRYING TO MAKE PEANUT SAUCE/ SATE/BBQSAUCE/GADO-GADO SAUCE.. WHAT IS Gado - Gado? - Its an Indonesian Salad that must eat with PEANUT SAUCE that has a lot of spicies. INGREDIENTS for the spicy paste: * 15 pcs dried chilli (soaked with water) * 10 pcs big chilli deseeded * 2 chilli padi * 2 stalk lemon grass, white part only * 1 thumb size blue ginger/ galanggal * 20 pcs shallot * 10 pcs garlic Other Ingredients for the peanut sauce. * PEANUT 400 grms * 1/2 cup blended pineapple * 1liter of water * 1tbsp salt * 2 tbsp tamarind pulp dilluted into half cup water * 3-5 tbsp sugar but depends on you if how sweet you want it to be. * oil for frying Ingredients for the non spicy paste: *5pcs red big chilli (deseeded) * 3 thin slice galanga/blue ginger *5 pcs shallot *5 slices of the lemon grass(white part) *3 clove garlic. 👉Cooking for this is in the part 2👈 Instructions for preparing the spicy sauce: 1. Soaked dried Chilli in a hot water for at least 1hr and also soaked tamarind pulp in half cup hot water. 2. Peel everything thats need to be peeled and slice everything. 3. Wash PEANUT drain water for a while and then fry it until golden brown. And allow it to cool down first. 4. Blend pineapple until very fine and set aside. 5. Using the same blender blend all the ingredients of the non spicy paste. I suggest to add atleast 1/4 cup water to make it fine . 6. Next blend all the spicy paste ingredients, there's no need to add water coz there's a lot of onion in it so will be very fine so easy. Set aside. 7. Devide PEANUT into two portion, blend it using medium speed for only 30 sec. I don't want to be so fine. Set aside. 8. Blend the other half of the peanut using very high speed, blend it until creamy . 9. In a hot pot pour enough oit to fry the paste for the spicy sauce. 10. Stir fry usung medium heat ,until oil starts to separate from the paste. 11. Add in water and let it boil then add ing 1 cup of the blended pineapple. 12. Next add in the tamarind juice and allow it to boil. 13. Stir in our peanuts, keep abit for the non spicy sauce. 14. Let it boil until thickened and add in sugar, you can add more depends on how sweet you want it to be. 15 . Transfer into the bowl....Its ready to serve you can eat it with fresh salad or bbq. Notes: This video only thw half process of the GADO-GADO dish.. I will be uploading the continuation of this recipe.. 🤍 part 2 in this video was how I cook the non spicy paste and the rest of the preparation of the Gado Gado Salad. Disclaimer: This dish is an Indonesian food, my recipe might be not correct for them, but I just love this dish so much the reason why I'm trying to cook my own version but the original way and ingredients still Indonesian way, you can browse online how they prepare this dish .. Thank you to all my Indonesian friend that I met in Singapore and my boss who introduced me this dish.. I hope you enjoyed my video guys, a filipina who loved to eat and cook Indonesian food.😀😄. Any suggestions will be appreciated just please leave a comment below. #jojo #easyrecipe #peanutsauce #satesauce #bbqsauce #peanutrecipes
Recipe at: 🤍 An Indonesian dish that is a favourite here, Gado Gado is an incredible peanut-ey street dish that is a complete mix of tau kwa, long beans, cabbage, eggs, and that yummy sauce. Fun fact - Gado Gado means “Mix mix”, which is exactly what this dish is about! The key is in the making of the peanut sauce - combining dried chilli, shallots, lemongrass, balacan, coconut milk and a lot more, it’s not surprising that the taste is flavorful and fragrant. It takes a bit of time to come up with the dish, but oh-so-worth it! P.S. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!
Get your carbs, protein and veggie fixed with Simbian's Lazy Gado Gado recipe 🥗 Her creamy, sweet & savoury peanut sauce might just be your next go-to salad dressing 😉 Keep yourselves updated and follow 🤍simxbian on Instagram for more crazy good Indonesian-Chinese cuisines. Or order yours now at Indocin Food Group. #themeatmensg #easyrecipe #indonesianfood ———— Ingredients: ½ cup Skippy’s peanut butter ½ cup Coconut cream 4 tsp Curry paste ½ tbsp Lime juice 3 tbsp Oil 4 tbsp Sugar 2 Fried Taukwa 2 Fried Tempeh 1 handful Emping 2 tbsp Fried shallots 1 handful Emping 2 stalk Long green bean ½ head Cabbage 1 Carrot (strips) 1 Potatoes (cubed) 3 cups Beansprouts 1 Cucumber (sliced) 2 Boiled eggs 1 Rice cake 3 tsp Kecap manis Steps: 1. To make peanut sauce, add peanut butter, coconut cream, curry paste, lime juice into a food processor and blend until smooth. 2. In a pan, add cooking oil, peanut sauce and heat it up. Add sugar, mix well to dissolve and set aside. 3. Fry up taukwa and tempeh cubes until crispy. 4. Fry up some emping unti crispy. Season with salt. 5. Blanch long green beans, cabbage, carrots, potatoes and beansprouts until cooked. 6. Assemble on a large plate with sliced cucumbers and egg. 7. Dress with peanut dressing. 8. Garnish with red chillies and fried shallots. ———— More #SingaporeanFoods: 🤍 #AirFryer Recipes: 🤍 #RiceCooker Recipes: 🤍 ———— P.S. We’ve got recipes for all your Singaporean and Asian favourites on our channel. Hit subscribe and share them with your friends. P.P.S. Can’t find a recipe you like? Drop us a comment or ping us on our socials. ———— FACEBOOK 🤍 INSTAGRAM 🤍 TIKTOK 🤍 TELEGRAM 🤍 PINTEREST 🤍
How to make easy indonesian peanut sauce. Sometimes authenticity still allows shortcut, and you need peanut sauce RIGHT NOW! You go to your indonesian friends house and they talk big about how their peanut sauce is the best. They toiled in the kitchen for hours grinding peanuts by hand, and frying onions all night. Nothing is easy in an indonesian kitchen, or at least that's what they'll tell you. Smooth peanut butter is your ally in making easy Indonesian peanut sauce. FOLLOW ME: Instagram: 🤍 Tik Tok: 🤍 The Official Indo Chef Blog: 🤍 I love keeping my video files backed up safely in the cloud. Backblaze handles Unlimited files. Unlimited file size. Please use my affiliate link: 🤍 Please support my channel: 🤍
One of the most popular Jakarta street food dishes is gado-gado. For my full Jakarta travel and food guide, check this out: 🤍 Gado gado is an Indonesian dish that you’ll find on nearly every street corner throughout Jakarta - it’s one of the most common street food dishes in the city. For this video, I happen to be near Citywalk Mall, just south of downtown, and right along Jalan Karet Pasar Baru Timur 5, there’s a nice row of street food stalls that set up during lunchtime hours. There’s a lot of good food to eat, but I decided to go straight for a plate of gado-gado. After taking a seat on a plastic stool, I ordered a plate and he got busy making it. He first made the peanut sauce, peanut sauce is one of the most important components of gado gado. He added some peanut paste, some sugar, and water, and then ground up some chili and garlic to add to it. Once the consistency was right, he added in handfuls of pre cooked vegetables and rice cakes, and mixed it all up into a salad. Gado gado is technically a salad, but it’s definitely not a light and fluffy salad, but it’s a dense and hearty salad, with plenty of carbs and starches, and made rich with the peanut sauce. What I love about gado-gado is the mix of ingredients all wrapped up in the thick and nutty peanut sauce. While the sauce can be a bit too sweet sometimes, the this version wasn’t too sweet, but nicely balanced with chilies and garlic, and a good mixture of vegetables. Gado-gado is one of the most popular Jakarta street food dishes, and highly enjoyed this plate in downtown Jakarta. Price - 10,000 IDR ($0.76) MY WEBSITES: Migrationology.com: 🤍 EatingThaiFood.com: 🤍 TravelByYing.com: 🤍 T-shirts & Food Guides: 🤍 Resources: 🤍 SOCIAL MEDIA: Snapchat: 🤍migrationology Instagram: 🤍 Facebook: 🤍 ►You might also be interested in my Jakarta Travel Guide for Food Lovers: 🤍
A gado gado is all about the sauce; that must be delicious ;-) In this video I show how this classic Indonesian peanut sauce is made best. The recipe in text and pictures: 🤍 Ingredients: 100 grams of cabbage (white, green, savoy cabbage or cauliflower) 100 grams of green beans 100 grams bean sprouts 1/2 cucumber 2 large boiled potatoes 3 lettuce leaves 2 tablespoons of chopped celery 1/4 block tofu 1/4 slice tempeh 1/4 block santen (creamed coconut) 1/2 jar of peanut butter 10 grams emping belindjoe 10 grams krupuk (prawn cracker) 2 hard-boiled eggs 2 tablespoons of oil 2 cups of water 1 tablespoon of vinegar 3 tablespoons chopped onions 2 chopped garlic cloves 2 teaspoons sambal trassi (chili sauce with prawn paste) piece of tamarind (asem) the size of two walnuts 2 teaspoons of Javanese sugar 1 tablespoon of soy sauce salt For more Pisang Susu recipes: 🤍 🤍 🤍 🤍 🤍 🤍
Get the written recipe: 🤍 Subscribe to my channel and press the bell button to get notifications every time I post a new recipe: 🤍 Binge watch a whole bunch of my Asian food recipe videos here: 🤍 Come chat with me on: 🤍 🤍 🤍 And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores: 🤍 For more super tasty recipes: 🤍 ABOUT MARION Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food. Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad). Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Based on a favourite Indonesian Street Food Gado Gado is a really fun way to get your five a day. Crunchy veg tossed in a spicy peanut dressing and topped with crisp tofu and smashed prawn crackers. A winner of a dish! For this a loads more fabulous recipes check out Jamie’s Comfort Food book 🤍 Links from the video: Italian Vegetable Tart | jamieol.com/VegetableTart Chunky Vegetable Soup | jamieol.com/JoolsChunkyVegSoup For more information on any Jamie Oliver products featured on the channel click here: 🤍 For more nutrition info, click here: 🤍 Subscribe to Food Tube | 🤍 Subscribe to Drinks Tube | 🤍 Subscribe to Family Food Tube | 🤍 Twitter | 🤍 Instagram |🤍 Facebook | 🤍 More great recipes | 🤍 Jamie's Recipes App | 🤍 #FOODTUBE x
Satay sauce or sometimes known as peanut sauce, (in Malay = bumbu kacang or sambal kacang) is a chilli-based peanut sauce. There are a lot of ways you can enjoy this sauce. This sauce goes extremely well with meat such as chicken, mutton or beef and even vegetables. In Southeast Asia, particularly in Singapore, Malaysia, Indonesia and Brunei, we like to dip our grilled skewered meat in it, which is known as satay or sate, to add that extra flavour to the meat. Pour this sauce over vegetables as salad dressing such as in gado-gado, or as a dipping sauce for spring rolls. In the olden days, Teochew Chinese immigrants in Singapore also used this sauce to make Satay Bee Hoon (satay sauce over rice vermicelli). Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos. Follow us on: Youtube: 🤍youtube.com/spicenpans Facebook 🤍facebook.com/spicenpans/ Instagram 🤍spicenpans Blog: 🤍spicenpans.com Chat with us! info🤍spicenpans.com Thanks for watching! See you soon. xoxo Jamie on behalf of Spice N' Pans Ingredients: 2 stalks of lemongrass (use only the white portion- chopped into small pieces) 4 slices of galangal 8 pieces of garlic 20 pieces of shallots 30 pieces of dried chilli (rehydrate these by soaking in water before use) 1 cup of tamarind juice (mix 1 tablespoon of tamarind paste with 1 cup of hot water) 6 tablespoons of brown sugar 1 tablespoon of salt 300g of roasted peanuts (grounded) 900ml of water Cooking oil (used in blending the spices) 配料： 柠檬草2根（仅使用白色部分切碎成小块） 4片蓝彊 8块大蒜 20颗小葱头 30份干辣椒（使用前通过浸泡在水中再水化） 1杯罗望子汁（混合1汤匙罗望子酱1杯热水） 6汤匙红糖 1汤匙盐 300g烤花生（剁碎成小粒装） 900ml水 烹饪油（用于混合香料）
Gado Gado is one of Indonesia’s favourite dishes of mixed vegetables with peanut sauce, tempeh, tofu boiled egg, boiled potato and topped with crackers. You can also use lettuce, steamed broccoli, steamed cauliflower, fresh carrots, fresh red cabbage all works very well . I am sorry at the end of the video I forgot to put the crackers on the plate uuuppss 😀 Here are the ingredients: For the vegetables and topping - Hard boiled egg x1 Boiled potato x1 Boiled Sweet corn x1 or you can use one from the tin 1 handful of snake beans 1 handful of bean sprouts 1 handful of spinach Tempeh, Tofu Melinjo crackers or prawns crackers Lemon Basil (optional) For peanut dipping sauce 1/2 cup deep fried peanut or roasted peanut blended 3 chillies (bali hot pepper) 2 garlic cloves 1 kaffir lime leaf 1/4 tsp shrimp paste 1/2 tsp salt 1 1/2 tbsp palm sugar 1 tbsp tamarind juice Juice of 1/2 kaffir lime fruit 1/2 cup Fresh water 1/2 tbsp sweet soy sauce Hope you enjoy my video, Matur Suksma 😊 Follow me on social media! 🤍 🤍 Do not re-upload this content but you can share our videos. Copyright 2020 Novi’s Bali Kitchen
François-Régis Gaudry prépare une de ses salades préférées, le Gado Gado ! C’est un plat traditionnel d’Indonésie. Gado gado, ça signifie littéralement “mélange mélange” en indonésien mais ca vient aussi “mengado” signifie “manger sans riz”. Et oui, le riz, d’abord omniprésent dans les assiettes, fut petit à petit remplacé par d’autres ingrédients, l’arrivée du tofu au 10ème siècle, la cacahuète qui a voyagé depuis l’Amérique du Sud… Sa composition est basique : ce sont des légumes crus ou blanchis mais bien croquants, des pommes de terre, des œufs durs, du tofu, et surtout une sauce crémeuse à la cacahuète. Bien fraîche, avec un jeu de textures et de goûts très intéressant, cette salade peut surtout s’adapter à la saison et à ce que vous avez sous la main. C’est un plat complet, vitaminé, sans chair animale, et si vous voulez en faire un plat vegan, il suffit d’enlever le nuoc mam et les œufs. Pour 2 personnes Temps de préparation : 30 min Temps de cuisson : 30 min Ingrédients : La sauce 60 g de beurre de cacahuète 25 g de sucre complet 1 petit piment vert 1 gousse d’ail 1 citron vert 1 càs de sauce soja 1 càs d'huile de sésame 1 càs de sauce poisson 1 càc de pâte de tamarin (ou de concentré de tomate) La salade 200 g de tofu 2 oeufs 3 pommes de terre ¼ de chou rouge ¼ de chou rave 1 coeur de laitue (ou salade au choix) 3 ou 4 carottes Une poignée de radis Une poignée de jeunes pousses d’épinards Huile de sésame Poivre Sel
An Indonesian-inspired bowl made with brown rice, vegetables, and spicy peanut sauce. Incredibly customizable and perfect for a simple, basic yet hearty meal. Just 30 minutes required! Full Recipe: 🤍 Gado gado is a salad that’s believed to have originated in Jakarta, Indonesia in the 16th century. This is our inspired version. FOLLOW US! Blog: 🤍 Instagram: 🤍 Twitter: 🤍 Facebook: 🤍
Gado-gado atau Salad Jawa merupakan hidangan sepinggan yang berasal dari daerah Jawa, Indonesia. Terdiri dari sayuran matang dan telur yang telah direbus, tempe tahu goreng yang kemudian dipotong-potong lalu disiram dengan saus kacang yang pedas gurih dan segar. Bahan: 50 gram Kol 50 gram Kacang panjang 50 gram Kangkung 50 gram Bayam 50 gram Tauge 25 gram Tempe. Goreng 25 gram Tahu. Goreng 25 gram Jagung manis 30 gram kentang 100 gram Kacang tanah 3 buah Cabai rawit merah ½ sdt garam 2 siung bawang putih Air Air Jeruk nipis Air Asam jawa Gula merah Kerupuk Telur rebus Cara Membuat: 1. Rebus semua sayuran yang sudah di potong potong. 2. Goreng kacang hingga matang. 3. Haluskan kacang goreng bersama cabai rawit, bawang putih, gula merah, garam dan asam jawa 4. Aduk campuran kacang dengan air dan air jeruk nipis 5. Campurkan kacang dan sayuran. 6. Sajikan. Untuk resep-resep menarik lainnya silahkan cek di sini 👉 id.tastemade.com SUBSCRIBE 👉 🤍 FOLLOW Twitter 👉 🤍 LIKE Facebook 👉 🤍 FOLLOW Instagram 👉 🤍
Recept Gado Gado een Indonesische Groente Salade met Pindasaus uit de Indische Keuken. Mijn IndischFamilierecept : 250gr sperziebonen 4 wortelen 1/2 spitskool 100gr tauge 4 bladeren ijsbergsla 1/3 komkommer 3 aardappelen 250gr tahoe 3 eieren
We welcome everyone to join us in this meaningful journey, to preserve the heritage of home-cooked recipes to explore and rediscover the beauty of home-cooking. You may also like and follow us here: Website: 🤍 Facebook : 🤍 Instagram : 🤍 Get the recipe & story here - 🤍 This is a simple yet delicious and healthy dish. Gado Gado is a dish of steamed vegetable salad with a spicy peanut dressing. I remember fondly eating this when I was growing up. My grandma used to cook Tahu Goreng, a dish almost similar to Gado Gado. I can still remember the sound of the sizzling oil and the aroma of spicy peanut rempah (paste) wafting towards me from the kitchen as grandma was cooking. I enjoyed standing behind her watching her cook and waiting for the reward - I was always the first to help myself to a bowl topped with fried shallots and sliced red chilli. When My Singapore Food invited me to participate in this initiative, it was around the same time that Singapore’s founding father, Mr Lee Kuan Yew, passed away. At that time, there were many news articles reporting about his personal life. I read one that said one of his favourite dishes was Gado Gado, so I decided to give this dish a try! For such a great man as Mr Lee, who had given so much for Singapore, I hope to dedicate my version of his favourite dish in honour of him. I have made some changes to this dish – I use olive oil, organic and non-GMO ingredients, less sugar and salt if possible, but the essence of the dish still remains.
Simple home recipe of a very popular Indonesian sauce which is essential for Gado-gado Salad - with ingredients list & step by step instructions! Easy to follow, simple to cook! Subscribe for more recipe ideas! Enjoy! (German subtitle also available) 🤍 🤍
Recipe - Gado-gado sauce Recipe INGREDIENTS: ●2 tbsp olive oil ●8 oz peanut butter ●2 cloves garlic ●1 medium onion ●2 small / med shallots ●1/2 tsp chili powder ●1/2 tsp brown sugar ●1 tbsp soy sauce ●2 cups water ●juice of 1 lemon
Gado Gado is a mixed vegetable salad served with a spicy peanut sauce dressing. It’s a traditional dish in Indonesia; but, also very popular in Malaysia. As for the salad, just make it using a good mix of your favorite vegetables. The peanut sauce dressing is relatively easy to make. There’s no cooking required, apart from roasting the peanuts. So do try my version of this peanut dressing. They are sweet, salty, sour, and spicy! Gado Gado (Mixed Vegetables with Spicy Peanut Sauce) Ingredients 1 Packet (350 g) Firm Tofu, cubes 1 Piece (100 g) Organic Tempeh, cut into 1/2 inch strips 100 g Long Beans, cut into 1/2 inch lengths 200 g Bean Sprouts 100 g Kangkung 100 g Sweet Potato Leaf 1 Small (200 g) Cabbage, coarsely shredded 1 Small (400 g) Jicama, shredded or cut into thin strips 1 Cucumber, shredded or cut into thin strips 4 Potatoes, boiled and diced 4 Hard-Boiled Eggs, shelled, quartered Fried Emping/Crackers Oil for deep frying Peanut Sauce Dressing 250 g Roasted Peanuts 100 g Palm Sugar, ground 10 to 12 Bird's Eye Chilies 2 Shallots, ground 3 Cloves Garlic 2 tsp Sea Salt Juice of 1 Big Lime or to taste 250 to 300 ml Water Full Recipe: 🤍
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Who doesn't like the authentic peanut sauce made from scratch? I am referring the umami-rich peanut sauce for satay. You can get the recipe here: 🤍 This Asian peanut sauce is so versatile that besides for satay, can be used as the gravy for noodles, making Indonesian style salad (Gado-Gado) and even as the sauce for tacos and wraps. The sauce is the result of the intermingling of the flavor of Asian ingredients and augmented by the texture of crushed peanuts. It is a sure-fire recipe that will keep your tummy rumble. In this video, I want to share with you how to prepare the peanut sauce from scratch. The best peanut sauce is always prepared from scratch, not from the store-bought peanut butter. = Sound effects Oriental Harp 2. By Soughtaftersounds 🤍 Clear Day 🤍 = Website: 🤍 🤍 🤍 🤍 🤍
Salut tout le monde, Voici une nouvelle vidéo de recette Asiatique, d'un plat que l'on retrouve un peu partout en Malasie et en Indonésie mais qui est originaire de ce dernier. Ici je vous présente une recette qui est à la fois facile et rapide à faire, le gado-gado à la sauce cacahuètes. Je vous remercie d'avoir regardé cette vidéo, et n'hésitez pas à vous abonner à ma chaîne si vous ne voulez rien manquer. Ma recette du Nasi Goreng (riz frit Indonésien): 🤍 Ma Chaîne YouTube: 🤍 Suivez-moi également sur: Instagram: 🤍 Facebook: 🤍 Mon Blog: 🤍mrpeuss.com #indonésie #gadogado #asie #recette #cuisine #recettefacile
It's raining one day, sunny island the next. What's new. Got caught in the rain after marketing. Let's make one of my favorite Malay dish Gado Gado. "Gado-gado is an Indonesian salad of slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and lontong, served with a peanut sauce dressing" from Wikipedia 🤍 Peanut sauce. I have been lazy when comes to roasting peanuts. The best choice is using peanut snacks. Roasted peanut snacks are so fragrant, perfect for peanut sauce. This recipe I added 5 chilli padi cos its just for wife & me. So I up the spicy heat level. For kids to enjoy this sauce, you can add only 1 big red chilli instead. What goes into your salad is really up to you. Since its Malay classic Gado Gado, you can go without tempeh, tofu, ketuput. This salad has good balance in protein, carbohydrates & green fibre. I would add morning glory vegetable (kangkong). I didn't add cos I forgotten to buy. Add anything you want in this salad. You can make double or triple portions of this peanut sauce. Chill after sauce has cool down. You can make satay, or just use as dip for anything! Hope you guys like this simple, healthy & delicious salad! Ingredients Egg Potato Firm Tofu Tempeh Cabbage Carrot Cucumber Bean Sprout Long Bean Tomato Ketuput/rice cake Shrimp cracker Peanut Sauce roasted peanut 150 gram Garlic 10 cloves Chilli Padi 5 Palm Sugar 50 gram Lime juice 1 tbsp White sugar 1 tbsp Salt 1 tsp Turmeric powder. 1 tsp Water 500 ml #anyhowcanlah #gadogado
Learn how to make this delicious Gado Gado recipe, an Indonesian vegetable dish served with peanut sauce will go great with any rijsttafel, but you can also serve it at a summer picnic since the vegetables are traditionally eaten at room temperature. This vegetarian recipe is easy to make, and the sauce makes it accessible even to people who aren't big vegetable eaters! Special Ingredients used: Sambal Oelek: 🤍 Recipe: 🤍 = SHARE IT = If you make this recipe, please post a photo of it on Instagram with the hashtag: #ToinesKitchen and I will share them on my Instagram story, and on my website. = NEWSLETTER = Sign up for my newsletter, to get new recipes. In the future, we will be sending out sneak peeks, and exciting announcements about merch: 🤍 = MY VIDEO GEAR = Camera: Canon EOS 5D Mk IV: 🤍 Lens: Canon EF 24-70mm f/2.8: adorama.rfvk.net/9WO3OW Light: Godox SL-150W II: 🤍 Softbox: Godox Softbox: 🤍 Secondary Camera: GoPro Hero 10: 🤍 =CHAPTERS= 0:00 Introduction 1:!6 Peanut Sauce Ingredients 2:03 Making the spice paste / bumbu 5:22 Frying the bumbu 7:16 Making the peanut sauce 11:34 Vegetable Ingredients 12:20 Cooking / Blanching the vegetables 14:40 Tasting... Eet Smakelijk =MY SITES= Website: 🤍 Instagram: 🤍 Facebook: 🤍 =NOTICES= Toine's Kitchen is made, produced, and managed by Nederlicious Media, LLC DISCLAIMER: Links included in this description may be affiliate links, and I may receive a small commission for each sale, at no additional cost to you. Thank you so much for your continued support. Royalty-Free Music by 🤍
It's Flavour Friday and today Chef Ruby is making a delicious Indonesian salad called Gado-Gado meaning mix-mix.. You will make friends with this salad with it's moreish peanut sauce which will have you diving in for more. Book one of our online classes today: 🤍 Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #flavourfridays #recipe. To find the recipe for this dish, click the link below! 🤍 - The Ultimate Salad Recipe! | Flavour Fridays - Visit our shop for woks, cleavers, bao kits and gyoza kits! - UK delivery: 🤍 Become a wokstar, join one of our classes! - 🤍 Find other recipes here! - 🤍 Find us on social media: Twitter: 🤍 Instagram: 🤍 Facebook: 🤍 Got a question or inquiry? E-mail us at: Info🤍schoolofwok.co.uk
Pemesanan Buku Resep : 087771666064 (WA/Phone) Atau ikuti kursus memasak bersama Chef Yongki Gunawan. Jadwal kursus di Instagram Chef Yongki Gunawan. IG : 🤍 Resep Gado-gado siram Bahan A: daun selada (iris) tomat iris kentang rebus (iris) timun iris wortel rebus(potong kotak) telur rebus kol/kubis (iris) Bahan B: tempe goreng tahu goreng emping lontong bawang goreng Bumbu kacang halus: 250gr kacang tanah giling 200gr kacang mete giling 200gr gula aren 20gr garam 100gr kentang goreng Bahan D: 600gr air matang 40gr asem jawa 3 buah jeruk limau peras Bahan E: 20gr bawang putih 10gr cabai keriting 20gr kencur 150gr minyak Lestarikan makanan nusantara dengan menekan tombol Subscribe, share, dan like video ini.
This recipe will show you how to make gado gado that is both authentic and delicious including making the peanut sauce from scratch. Gado gado is an indonesian salad with a mix of vegetables and fried tofu, tempeh, and other crispy textures tied together with a dressing of a slightly spicy and tangy peanut sauce. There is also egg and prawn cracker in this recipe which can be omitted for those observing a vegetarian or vegan diet. 0:00 Intro 0:11 Fry potato 0:31 Fry tofu and tempe 0:51 Fry crackers 1:05 Blanch vegetables 1:20 Prepare peanut sauce 2:10 Assemble gado gado 2:48 Ready to enjoy - The full recipe is below - Makes 2 servings. Salad ingredients: 200g potato, cut to bite sized pieces 125g tempe, diced 1½cm 150g tofu, diced 1½cm 2-3 pcs prawn cracker 2-3 pcs bitternut cracker 200g cabbage, cut roughly 120g green bean, cut 3-4cm 150g bean sprout 2 hard boiled eggs, cut into wedges 1 lime, cut into wedges Vegetable oil Peanut sauce ingredients: 150g roasted cashew nuts 6 cloves garlic, cut roughly 4 birdseye chilli, cut roughly 1 tbs vegetable oil 2½ tbs smooth peanut butter 2½ tsp tamarind paste 1 tbs sweet soy sauce (kecap manis) 30g coconut sugar (gula jawa) ½ tbs salt 350ml water Prepare salad: In a wok, fry potatoes in vegetable oil on medium heat for 10-15 mins until cooked. Drain well and set aside. Fry tempe and tofu in remaining oil on medium heat for around 10 mins. Drain well and set aside. Fry prawn and bitternut crackers in remaining oil for 10-15 secs until puffed and crispy. Drain well and set aside. In a pot, bring some water to the boil. Add cabbage, green bean, and bean sprout and blanch for 30-40 secs. Remove from pot and drain well. Prepare peanut sauce: Blend cashew nuts, garlic, and chilli into a coarse paste. In a small pot, add cashew paste along with remaining ingredients (except use 100ml water). Mix well over low medium heat until combined. Continue cooking and stirring for around 2-3 mins until it becomes slightly darker and caramelised. Add 100ml water and mix through until combined. Add another 100ml water and repeat. Turn off the heat, add 50ml water, and mix through. Note: adjust the amount of water according to sauce thickness preferred. Assemble: Place blanched vegetables on the plate. Scatter fried potatoes, tempe, tofu as well as boiled egg wedges on top. Dress with a generous amount of peanut sauce. Drizzle with a kecap manis. Top with fried crackers and lime wedge on the side. - Watch next - Tempe Goreng - 🤍 Bakwan Jagung - 🤍 Mee Hoon Kueh - 🤍 Ondeh Ondeh Cake - 🤍 Sambal Ikan Bilis - 🤍 Beef Rendang - 🤍 Fried Ikan Bilis And Peanut - 🤍 Peanut Cookies - 🤍 - Follow us on social media - Instagram: 🤍 Twitter: 🤍 - #gadogado #asianrecipes #resepgadogado
Join this channel to get access to perks: 🤍 INGREDIENTS; A 680G ROASTED GROUND PEANUT 1LITRE WATER 5TBLSP SUGAR OR MORE 1TBLPS SALT REMPAH PASTE ; INGREDIENTS B 15 SHALLOTS 6 GARLIC 1TBLP SHRIMP PASTE 20 -30 DRIED CHILIES / SOAK TO SOFTEN AND BLEND TOGETHER... 6 TBLSP VINEGAR / MORE 1/2 CUP FRIED CRISPY SHALLOTS BOIL A FOR 10 MINS. GRIND B TO A PASTE. PLEASE COMMENT DOWN IF YOU WANT TO ASK ANYTHING ..THANK YOU ! AND ENJOY COOKING