How To Make Best Gado-Gado Salad Javanese Authentic

Gado-Gado Salad Javanese Authentic

  • ½ lb green beans (or yardlong beans), cut into 2-inch/5cm pieces and blanched
  • ½ lb bean sprouts , blanched
  • ½ lb white cabbage , sliced and blanched
  • 4 hard-boiled eggs , quartered
  • 4 small cucumbers , sliced
  • 12 oz. firm tofu
  • 12 oz. tempeh
  • 2 potatoes , boiled and cubed (optional)
  • Lontong or rice cake (optional)
  • Krupuk or emping (optional)
For the sauce
·         2 cups peanuts , unsalted
  • 5 cloves garlic , peeled
  • 2 red chili peppers seeded and chopped
  • 2 oz. palm sugar
  • 1 tablespoon tamarind extract
  • Juice of 1 lime
  • Salt
  1. First, prepare the sauce by frying the peanuts in a hot pan with a tablespoon of vegetable oil (skip this step if they are roasted). Stir frequently for a few minutes until they get lightly brown.
  2. Mix the peanuts, garlic and chili with a mortar and pestle or in a blender to obtain a homogeneous paste.
  3. In a saucepan, combine the processed mixture with the tamarind extract, lime juice and water (about ¼ cup/60 ml). Continue simmering to reach the desired consistency for about 5 minutes. Remove from the heat.
  4. Cut tofu in 1-inch (2,5 cm)cubes. Fry the tofu in a pan with hot vegetable oil to lightly brown them on all the sides.
  5. Slice the tempeh and fry it for a few minutes.
  6. Arrange all the ingredients on a plate and serve with the peanut sauce.

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