Gado-Gado
Veggie Salad with Peanut Sauce
Servings 0
Ingredients
- 6 medium potatoes
- 1 English cucumber
- 1 firm tofu
- Lettuce of your choice
- 1 bag of broccoli
- 8-12 eggs
- 1/2 bag of baby carrots
- Crackers/chips such as Asian style shrimp crackers, rice flour crackers, onion crackers – Kerupuk
- Enough water
- Salt to taste
- A pinch of turmeric powder
- Garlic powder to taste
- 6 tbsp PB & Me powder
- 1 tbsp brown sugar
- Sweet soy sauce to taste Kecap Manis start from 1 tbsp
- 1 tsp Garlic powder
- 1 tsp Onion powder
- Salt to taste
- Lesser galangal powder a small pinch (optional)
- 1/8 tsp cayenne powder more if you like hotter sauce
- Enough hot boiling water measurement is depending on how thick or think you’d like your peanut sauce to be, start from 1/3 c
- Lemon juice to taste slightly
Instructions
- Boil the eggs, let cool and peel, set aside
- Steam potatoes, either with the skin or peel the skin 1st, its up to you
- Steam baby carrots and broccoli as well
- Slice cucumber and rip washed lettuce
- In a bowl, mix water, turmeric, salt and garlic, then slice tofu and dip them into this solution. Deep fry until golden brown
- On a clean bowl, mix PB and Me powder with the rest of the ingredients until you reach sauce consistency that you like
- On serving plate, place slices of boiled eggs, fried tofu, cucumber slices, steamed baby carrots, lettuce, broccoli, crackers, and sliced potatoes. Drizzle peanut sauce all over and sprinkle top with fried onions and served accompanied with crackers