Indonesian Gado Gado Recipe

• Cut 300 gr tempeh and 300 gr tofu into a small pieces then put in medium bowl, add 1 tsp black pepper, 1/2tsp salt, 1 tsp curry powder, 1 tsp ground paprika, 1 tsp garlic powder, give good mix.

• Then, place in a baking sheet with parchment paper and put in the oven until cooked for about 25-27 minutes in 180 degrees Celsius or until golden and crispy.

Peanut Sauce

How to roasted the peanuts :

• Prepare 400 gr raw peanuts, For shelled peanuts (peanuts with shell removed), bake for 10- 15 minutes at 180 degrees Celsius or until peanuts are light golden brown.
• Stir the peanuts once or twice during cooking time.
• Removed from the oven and let cool 10 minutes.
• Add 400 gr roasted peanuts into food processor, then add 2 tbsp extra virgin olive oil

• Process 1 minute then scrape sides of the bowl with a rubber spatula. Process another 2 to 3 minutes until the peanut butter is shiny and smooth.

• Then add 1 garlic clove, 1 red chilli (it’s optional), gradually add 260 ml coconut milk, 200 ml water, 1,5 tbsp soy sauce, 2 tbsp Kecap Manis (you can buy this in asian store), 1 tbsp of peanut butter, 1 tbsp rice vinegar, 1 lime then blend it till smooth and creamy. You can also put the sauce in saucepan and simmering for about 5 minutes in medium low heat.

• Arrange the tofu, tempeh, carrot, bean sprouts, cucumber, corn and boiled eggs (for vegan option just skip the egg) on individual serving plates or bowls. Serve the peanut sauce on the side in a serving bowl or jug or drizzle generously over the top of each plate, as I like to do. Serve immediately.

It is quick and easy to make, plus rich in vitamins, protein and minerals. The peanut sauce will last for up to 5 days, but once tossed together, it is best eaten on the same day. Gado gado is absolutely one of my favorite Indonesian salad.