Wednesday, June 6, 2012

Gado Gado

I love Indonesian food.  It makes it into my top five list.  I used to make this salad for my kids when they were young as it is a great way to get kids to eat vegetables.  However, it is by no means just for kids.  This a is such a wonderful healthy salad and it serves as a meal.  I will post the dressing tomorrow because it would make this post way too long.

Boil some new potatoes in water with turmeric and salt.  The amount throughout this recipe depends on how many servings you want to make. Boil them until a knife stabs them easily.

Cut cabbage into large chunks and boil it in salted water just until it starts to soften a bit. 

Don't overcook it.  Strain out and set aside.

Throw some green beans into the same hot water and boil for a few minutes, then blanch them in cold water and set aside.

Fry some firm tofu in some olive oil and sesame oil until crisp on each side.  Drain on paper towels.

If you want to add chicken you can.  Gado Gado is often served with shredded chicken.  Gado Gado means 'mix mix' so add what you like.  I shred chicken and mix it with green onions, salt and pepper, cilantro and squeeze lime juice over it.  You can also add some noodles.  I softened some rice noodles to serve with this.

Shred some carrot, slice some cucumbers, quarter limes pick some cilantro and get some mung bean sprouts.  Add tomatoes, radishes and anything else you can think of. This pic shows an almost finished salad.  All I needed to add at this point is the chicken and the dressing. See the first photo at the top for how it looks just before serving.

Add some hard boiled eggs.

Arrange all of the vegetables over some lettuce. Tuck in the tofu, chicken and noodles. Drizzle some of the dressing over the top.  I like to serve it with a small bowl of dressing on the side for dipping.

Squeeze the limes over everything just before serving.

Warning:  This salad with the dressing is addictive.

Dressing recipe tomorrow!