This classic Indonesian salad is very easy to make. Feel free to substitute other vegetables you may have on hand for some of the ones listed here.Yams can be a tasty substitution for red potatoes, and peeled broccoli stalks can stand in for green beans.
ingredients:
- 1 c. red potatoes (about 2 mediumpotatoes)
- 1 c. fresh green beans, ends trimmed
- 2 c. green cabbage, shredded
- 1 c. fresh bean sprouts
- 1 c. carrots (1 to 1¥ carrots), peeled and thinly sliced
- 1 c. cucumber (about 1 medium cucumber), sliced
- 2 tbsp. canola oil
- 4 oz. firm tofu, cut into 1-inch cubes
- 2 hard-boiled eggs, peeled*
- deep-fried shallots for garnish**
- peanut sauce (recipe on page condiments)
- Fill a large saucepan with water and
- bring to a boil. Use a slotted spoon to carefully lower the potatoes into the water. Cook for about 20 minutes, or until the potatoes can be pierced easily with a fork. Then use the slotted spoon to transfer the potatoes to a colander. Rinse under cold water. When cool enough to handle, slice the potatoes.
- Fill a second saucepan with water
- and bring to a boil. Use a slotted spoon to lower the green beans into the water. Cook for about 3 minutes. Use the slotted spoon to move the blanched beans to a colander. Rinse under cold water.
- One vegetable at a time, repeat this
- procedure to blanch the cabbage, bean sprouts, and carrots.
- Arrange green beans, cabbage, bean
- sprouts, carrots, potatoes, and cucumbers however you like on a large platter and set aside.
- Heat oil in a skillet over medium
- heat. Cook tofu cubes for about 10 minutes, or until crisp and lightly browned. Remove from the pan and drain on paper towels. Scatter tofu cubes over the salad.
- Cut hard-boiled eggs into quarters
- and arrange along the edge of the platter. Serve gado-gado with fried shallots (see below) and peanut sauce (recipe on page condiments).
*to make hard-boiled eggs, fill a medium saucepan with water and bring to a boil. Use a slotted spoon to lower eggs into the water one at a time. Boil eggs for 10 minutes, then use the slotted spoon to remove them from the water.Transfer eggs to a clean plate. Allow the eggs to cool completely before removing the shells.
**To make deep-fried shallots, cut 1 shallot into thin slices and sprinkletsp. salt. Heatc.canola oil in a skillet and fry the shallots 5 to 7 minutes, stirring frequently.When the shallots brown slightly, remove from pan and drain on paper towels.
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