8/28/2014
Gado Gado Green Bean Salad with Tofu Recipe
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Indo-Dutch Gado Gado Recipe By Karin Engelbrecht Dutch Food Expert
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This Indonesian vegetable dish with green beans, tofu, tempeh and peanut sauce is a favorite in many Dutch homes today - a lasting legacy of the Netherlands' colonial past in the Dutch East Indies. Serve it as a salad for a light lunch, as a vegetable side or as part of a Dutch-Indonesian rijsttafel.
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We've translated and adapted this recipe from the original Dutch in Boekoe Kita. It has been republished here with the permission of the publisher.
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INGREDIENTS 7 oz (about 1⅔ cup/200 g) green beans, cleaned, trimmed and cut into matchstick-sized pieces
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7 oz (about 3 cups/200 g) pointed cabbage, shredded 7 oz (about 1¼ cup/200 g) broccoli, cut into florets
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3.5 oz (about 1½ cup/100 g) bean sprouts 3.5 oz (about ½ cup/100 g) tofu, cut into small cubes 3.5 oz (about ½ cup/100 g) tempeh, cut into little cubes 2 eggs, hard-boiled and sliced into quarters 1 sachet lontong, cooked according to package directions and cut into small cubes 5 fl oz (about ⅔ cup/150 ml) satay sauce (see our satay sauce recipe) Prawn crackers , store-bought or homemade 2 oz (about ½ cup/50 g) crispy fried onions (bawang goreng) Prep Time: 20 minutes
http://dutchfood.about.com/od/salads/r/Indo-dutch-Gado-Gado-Recipe.htm
Cook Time: 20 minutes 1/4
8/28/2014
Gado Gado Green Bean Salad with Tofu Recipe
Total Time: 40 minutes
FOOD VIDE
Yield: Serves 4-6.
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PREPARATION Bring a large pot of water to the boil and cook the green beans until just cooked but still firm to the bite (al dente). This should take about 6 minutes. After 4 minutes of cooking, add the pointed ​ cabbage and broccoli. Add the bean sprouts 30 seconds before the end of the cooking time. Pour off the cooking water and drain the vegetables well. Meanwhile, heat the oil in a frying pan and fry the tofu cubes until golden. Drain on kitchen paper. Bake the cubes of tempeh in the same pan until brown and crispy. Drain on clean kitchen paper. Arrange the cooked vegetables on a large serving platter. Scatter the tofu and the tempeh cubes over the vegetables and arrange the eggs and diced lontong on top. Crumble the crackers over the gado gado. Heat the peanut sauce and drizzle the sauce over the vegetables. Finally, sprinkle fried onions on top. Serve the gado gado immediately.
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