Cherry & Dennis Recipes
Indonesian Gado-Gado Vegetable Salad
印尼花生醬雜菜沙律
Recipe overview
Indonesian Gado-Gado Vegetable Salad is prepared with practical home cookware and ingredients readily available in Hong Kong, with staged preparation and controlled heat preserving the dish's characteristic texture and flavour.
01
Ingredients
Main ingredients
- 300 g tofu (prepare as directed)
- 4 piece egg (prepare as directed)
- 250 g Cabbage (prepare as directed)
- 180 g green beans (prepare as directed)
- 150 g bean sprouts (prepare as directed)
- 1 piece cucumbers (prepare as directed)
- 1 piece carrot (prepare as directed)
Seasoning
- 120 g peanuts (prepare as directed)
- 2 clove garlic (prepare as directed)
- 1 tbsp light soy sauce (prepare as directed)
- 1 tbsp sugar (prepare as directed)
- 180 ml water (prepare as directed)
- 2 tbsp cooking oil (prepare as directed)
- to taste salt (add after tasting)
02
Tools
- knife
- cutting board
- mixing bowl
- small bowl
- measuring cup
- measuring spoons
- wok
- spatula
- wooden spoon
- serving plate
03
Steps
Step 1
Prepare the ingredients
Cut cabbage into strips, green beans into lengths and carrot into thin slices; rinse and drain the bean sprouts.
Step 2
Prepare the ingredients
Cover all 4 eggs with water, bring to a boil and cook for 10 minutes; chill in ice water, peel and halve.
Step 3
Bring the base to a boil
Pat the tofu dry and cut into about 2 cm slabs; slice the cucumber and set it aside.
Step 4
Add the main ingredients
Heat 1 tablespoon oil and pan-fry the tofu over medium heat for 3 minutes per side until golden; remove and drain.
Step 5
Prepare the ingredients
Add the remaining 1 tablespoon oil to the same pan and toast the peanuts and garlic for 3 minutes until fragrant; remove and cool briefly.
Step 6
Sauté the ingredients
Grind the toasted peanuts and garlic with the sugar and salt into a fine, thick paste.
Step 7
Mix the components
Combine the peanut paste, soy sauce and 180 ml water in a small saucepan; simmer for 5 minutes into a thick but pourable sauce.
Step 8
Simmer until cooked
Bring a pot of water to a boil and blanch the cabbage, green beans and carrot for 3 minutes until just tender.
Step 9
Bring the base to a boil
Add the bean sprouts for the final 30 seconds, then drain all the vegetables immediately and spread them to cool.
Step 10
Add the main ingredients
Arrange the blanched vegetables, sliced cucumber and golden tofu in separate sections on a large platter.
Step 11
Adjust the seasoning
Arrange all 8 egg halves from the 4 eggs evenly beside the vegetables and tofu.
Step 12
Rest and serve
Pour the warm peanut sauce evenly over the vegetables, tofu and eggs and serve immediately.
Common mistakes
- Failing to measure and separate the ingredients first can disrupt the cooking sequence.
- Excessive heat or cooking time can damage the intended texture.
Tips
Arrange every ingredient in step order before cooking to keep the process smooth.
Taste at the end before adjusting saltiness to avoid over-seasoning.
