{"id":423,"date":"2020-11-02T19:12:59","date_gmt":"2020-11-02T23:12:59","guid":{"rendered":"http:\/\/hungrychooi.com\/?p=423"},"modified":"2020-11-02T19:22:26","modified_gmt":"2020-11-02T23:22:26","slug":"gado-gado","status":"publish","type":"post","link":"https:\/\/hungrychooi.com\/index.php\/2020\/11\/02\/gado-gado\/","title":{"rendered":"Gado Gado"},"content":{"rendered":"<p>A traditional warm Indonesian salad (also served in Malaysia).<\/p>\n<p>Serves 2.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>Gado Gado Sauce:<\/p>\n<ul>\n<li>1\/3 cup natural peanut butter, smooth or crunchy<\/li>\n<li>4 tsp red curry paste , store bought (Maesri brand best)<\/li>\n<li>3 tsp Kecap Manis<\/li>\n<li>1 tsp sambal oelak or other chilli paste (adjust spiciness to taste)<\/li>\n<li>1\/2 tsp salt<\/li>\n<li>1 large garlic clove , pressed using garlic press (~ 3\/4 tsp)<\/li>\n<li>1 1\/2 tbsp lime juice<\/li>\n<li>1\/2 cup coconut milk , full fat (Ayam brand best)<\/li>\n<li>1\/2 cup water<\/li>\n<\/ul>\n<p>Salad (use any combination):<\/p>\n<ul>\n<li>1 bunch spinach , roots trimmed<\/li>\n<li>4 cups beansprouts<\/li>\n<li>200g \/ 7 oz potato &#8211; small halved, large peeled chopped 2 cm \/ 1&#8243; cubes OR 1.5cm \/ 1\/2&#8243; slices<\/li>\n<li>1 cucumber , sliced on the diagonal ( or 1\/2 long cucumber ie Telegraph\/English)<\/li>\n<li>2 &#8211; 3 boiled eggs , peeled and halved<\/li>\n<li>15 prawn crackers , optional (Note 6)<\/li>\n<\/ul>\n<p>Crispy Tempeh:<\/p>\n<ul>\n<li>2 tbsp vegetable or peanut oil<\/li>\n<li>200g \/ 7 oz tempeh (or firm tofu, Note 7)<\/li>\n<\/ul>\n<p>Garnishes:<\/p>\n<ul>\n<li>1 tbsp finely chopped peanuts (highly recommended)<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<p>GADO GADO PEANUT SAUCE:<\/p>\n<ol>\n<li>Mix all ingredients in a small saucepan over medium low heat.<\/li>\n<li>Bring to simmer then cook for 5 minutes, stirring regularly so the bottom doesn&#8217;t catch, until it thickens. If too thick, just add more water &#8211; should be able to drizzle it<\/li>\n<li>Taste and adjust as follows: lime for more sour, salt, sugar for sweet.<\/li>\n<li>Cover and keep warm.<\/li>\n<\/ol>\n<p>BLANCHED VEGETABLES:<\/p>\n<ol>\n<li>Bring a saucepan of water to the boil. Add potatoes and cook for 5 minutes or until cooked through. Use a slotted spoon to transfer to colander to drain.<\/li>\n<li>Cook beansprouts for 3 minutes or until just wilted. Transfer to colander, press out excess water.<\/li>\n<li>Add spinach, push under to submerge &#8211; will instantly wilt. Remove, transfer to colander, press out excess water.<\/li>\n<\/ol>\n<p>CRISPY TEMPEH OR TOFU:<\/p>\n<ol>\n<li>Slice into 0.75 x 5 cm \/ 1\/3 x 2&#8243; slices.<\/li>\n<li>Heat oil in a skillet over medium high heat. Cook tempeh 2 min on each side until deep golden and crispy. (Tofu ~ 1 1\/2 min)<\/li>\n<\/ol>\n<p>ASSEMBLE (Either make one platter for sharing, or individual. Vegetables and egg can be served warm or at room temp, sauce should be served warm (it thickens when cool).<\/p>\n<ol>\n<li>Place vegetables and tempeh on serving plate, top with egg.<\/li>\n<li>Pour sauce into serving bowl.<\/li>\n<li>Serve Gado Gado Salad with peanut sauce, peanuts for sprinkling, and prawn crackers on the side.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>A traditional warm Indonesian salad (also served in Malaysia). Serves 2. Ingredients: Gado Gado Sauce: 1\/3 cup natural peanut butter, smooth or crunchy 4 tsp red curry paste , store bought (Maesri brand best) 3 tsp Kecap Manis 1 tsp sambal oelak or other chilli paste (adjust spiciness to taste) 1\/2 tsp salt 1 large [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":447,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-423","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian"],"_links":{"self":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/423"}],"collection":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/comments?post=423"}],"version-history":[{"count":2,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/423\/revisions"}],"predecessor-version":[{"id":442,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/423\/revisions\/442"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media\/447"}],"wp:attachment":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media?parent=423"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/categories?post=423"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/tags?post=423"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}