Gado Gado is a popular Balinese recipe for mixed vegetables in a delicious peanut sauce. The name actually means "mix- mix" referring to the mixing of vegetables. It usually consists of snake beans and bean sprouts but any seasonal greens can be substituted. It's common to include fried tofu or the very traditional Tipat (compressed rice cake) in the salad.
This popular Indonesian recipe is really simple to make and fabulous to enjoy in summer. Although you don't need a Thermomix to make the dish, I wanted to include the recipe on the website. Previously I've already shared my Balinese Peanut Sauce and the sauce is used as the dressing for Gado Gado.
Balinese Gado Gado Recipe
- 250 g snake beans regular beans can be substituted
- 150 g asparagus spears fresh, cut in half
- 1000 g hot tap water
- 200 g bean sprouts
- 200 g hard tofu cut in 2-3cm cubes
- ¾ cup Peanut Sauce amount depending on personal taste
- 1 lime to serve
- 1 TBS peanuts to serve
- 1 TBS oil
- Chop beans in half and add to the internal steam basket.
- Place the trimmed halved asparagus in the large Varoma dish.
- Add 1000g hot water to the TM bowl. Place the internal steam basket in the TM bowl and add the lid then the Varoma tray. Steam vegetable 11min/Varoma/Speed 3.
- Heat a frying pan with oil and lightly fry the tofu, then drain on absorbancy paper.
- In a large serving bowl mix the peanut sauce, bean sprouts, ½ the asparagus, tofu and steamed beans gently.
- Arrange the Gado Gado on a plate. Serve with remaining asparagus and top with deep fried shallots and lime wedges.
Whilst holidaying in Bali I have attended many cooking classes and have multiple recipes for Gado Gado. None of the recipes is the same, so I think its fair to say there are many variations across Indonesia for this dish.
You will notice in my variation I've included asparagus! This is not a traditional vegetable but it's seasonal and worked really well in the dish.
I like to toss the vegetables in the peanut sauce as I've been shown in classes but then choose a vegetable to leave free of the dressing. I noticed chefs using this serving method in restaurants. Leaving some vegetables free of sauce lighten the dish and add some colour to the presentation. Gado Gado can be quite heavy if everything is covered in peanut sauce.
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