GadoGado, Salad Segar dengan Siraman Saus Kacang khas Betawi - Indonesia Kaya. Gado-gado, makanan Indonesia yang terpengaruh budaya Portugis - ANTARA News. 11 Makanan Tradisional Khas Indonesia dan Daerah Asalnya. Peluang Bisnis Kuliner Gado - Gado dan Analisa Usahanya Toko Mesin Maksindo. 5 Resep Makanan Tradisional Khas Betawi | Dapur Ocha KomentarArtikel : Gado Gado Khas Betawi Enak Di Daerah Tangerang BSD MengenalGado-Gado, Salad versi Indonesia dengan Siraman Saus Kacang yang menggungah selara Berrbagai macam rebusan sayur-sayuran, kentang, tahu, tempe dan telur tersaji dengan siraman bumbu kacang serta taburan kerupuk, itulah yang dinamakan dengan gado-gado. Hidangan ini sangat nikmat menjadi teman menyantap nasi atau disajikan bersama potongan lontong. GadoGado, Salad Segar dengan Siraman Saus Kacang khas Betawi Gado-gado merupakan makanan khas Indonesia, khususnya Betawi. Makanan tersebut berupa campuran dari berbagai rebusan sayur-mayur, kentang, tahu, tempe, dan telur disajikan dengan siraman bumbu kacang serta taburan kerupuk. Hidangan ini sangat nikmat menjadi teman Karenamemang asal usul gado-gado termasuk misterius. 1. Ada yang mengatakan kalau gado-gado berasal dari kata "digado". Didalam kamus besar Bahasa Indonesia, tidak dapat ditemukan arti kata gado. Namun ada yang bilang asal nama gado-gado adalah dari kata "digado", yang dalam bahasa betawi artinya dimakan begitu saja tanpa nasi. Gadogado adalah menu khas Indonesia yang kaya serat karena terdiri atas beragam sayur-sayuran, namun mengenyangkan berkat saus kacangnya. Coba olah rasa terbaru gado-gado dengan saus kacang mede dan santan. Lebih gurih dan lezat untuk menjadikan minggu Anda penuh cita rasa! Bahan: 2 butir telur ayam kampung, rebus matang, kupas, belah dua. . Gado-gado recipe, an easy mixed salad from Indonesia, made up of cooked and raw items, served with a delicious peanut sauce, like satay. Gado-Gado Gado-gado is a healthy salad served with peanut sauce that can be eaten as a side, a starter or a main meal. Estimated reading time 3 minutes Table of contentsOrigin of Gado-GadoGado-Gado RecipePeanut SauceThe SaladMore Hawker Recipes on SMR Origin of Gado-Gado Gado-gado is definitely Indonesian in origin. However, exactly where in Indonesia and when, is a topic that has many versions. There are various theories as to how gado-gado came about; some say it’s an indirect Portuguese heritage, while others insist that it was born in Jakarta. The name itself means all mixed up. I’m not going to spend time pondering this for a change!, given the vague information around. However gado-gado may have originated, it’s a much loved dish in Singapore and Malaysia too, like many mainstream Indonesian recipes. It’s something you can find easily in many of our hawker centres and restaurants. you can please yourself with the salad itself There are a few parts to the recipe the peanut sauce pretty similar to satay sauce the vegetables comprising of both cooked and raw vegetables optional protein in the form of tempeh or tofu starch in the form of boiled potatoes and sometimes rice cakes called lontong or ketupat Peanut Sauce The peanut sauce is pretty easy to do. If we are making it from scratch, something I always do, it’s just a case of toasting and grinding some raw, skinned peanuts or blanched peanuts, before proceeding with the recipe. Or you could skip this step and use peanut butter, as seems to be the popular cheat step when making satay sauce. Ideally, you should use peanut butter that has only peanuts or as little extra ingredients as possible. You can make the sauce as mild or as spicy as you like, just change the type or the number of chillies you use. We also add a small amount of coconut milk to the gado-gado sauce for a touch of creaminess. This can be reduced for a sharper sauce, or omitted if you don’t fancy it. The peanut sauce is similar to satay sauce The Salad There is a whole lot of latitude in the actual salad ingredients. You can pretty much please yourself here. What I’ve given in the recipe card below is an example of what you might find when you are having gado-gado in Singapore, Malaysia or Indonesia. Besides that, you can also have carrot sticks, radishes, celery, or anything else you fancy! So you see, the only part of the recipe that you want to stick to is the gado-gado sauce! Doesn’t get better than that, really, does it? And on that note, shall we get cooking? If you like the recipe and article, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!And if you make the recipe, share it on any platform and tag me azlinbloor, and hashtag it linsfoodLin xx More Hawker Recipes on SMR Kangkung Belacan Stir-fried Water Spinach with Shrimp Paste Get your kangkung belacan recipe here! It's a quick and easy water spinach stir-fry that is popular in Singapore and Malaysia. Check out this recipe! Bak Chor Mee 肉脞面, a very Singaporean Bowl of Noodles Bak Chor Mee recipe, a much loved noodle dish found in hawker centres all around Singapore, is a singularly Singaporean fare. A bowl of noodles served with meat, homemade sauce, stock/soup and a whole lot of toppings. Check out this recipe! Mee Rebus Recipe Mee Rebus is a delicious bowl of egg noodles in a curry sauce topped with eggs, chillies, crispy onions, tofu and anything else your heart desires! Check out this recipe! Gado-Gado Recipe Indonesian Salad with Peanut Sauce Gado-gado recipe, an easy mixed salad from Indonesia, made up of cooked and raw items, served with a delicious peanut sauce, like satay. Prep Time 30 minutes Cook Time 20 minutes Course Main Course, SaladCuisine Indonesian Servings 6 Serves 4-6Calories 545 kcal knifechopping boardmedium frying panmedium saucepansmall saucepans for boiling and blanching salad ingredientsspoonsladle and spatulabowls as needed for prep work and serving sauceplates as needed for prep worksieve for the tamarindlarge serving plate Gado-Gado Sauce Ingredients2 Tbsp tamarind pulp OR 2 Tbsp paste from a jar60 ml hot water if using tamarind pulp200 g skinned raw or blanched peanuts click to buy on Amazon3 Tbsp vegetable oil or peanut oil125 ml water1 Tbsp palm sugar OR 1 Tbsp white sugar, not brown4 kaffir lime leaves optional1 Tbsp sweet soy sauce½ tsp salt125 ml coconut milkjuice of 1 lime or about 4 calamansi limesIngredients to be Ground for the Sauce1 small onion about 60 g/2 oz pre peeled weight3 red chillies or less OR 1-2 Tbsp of any generic chilli paste like sambal oelek1 medium clove garlic1 Tbsp dried shrimp udang kering or ½ Tbsp shrimp paste belacanSalad Ingredient Examples choose a selection from here – see post explanation above and Notes below4 eggs2 medium potatoes or rough equivalent baby potatoes200 g tempeh200 g tofu or use shop bought puff tofu400 g baby spinach leaves or traditionally, about 200g water spinach kangkung1 handful green beans or about 4 long beans4 handfuls beansprouts½ cucumber2 handfuls white cabbage Chinese cabbage will work too2 handfuls cherry tomatoes or 4 medium ones4 handful salad leavesprawn crackers as much as you fancy Gado-Gado SauceThe Tamarind skip if using shop bought pastePlace your pulp in the first bowl and pour the hot water over it. Leave to soak for 10 minutes, mashing with a fork halfway through, to loosen the Tbsp tamarind pulp, 60 ml hot waterAt the end of 10 minutes, mash it up well with your fingers. Strain the tamarind mix through a large mesh sieve or strainer, pushing down on the pulp in the strainer. You don't want a fine mesh, as you won't get the essence of the tamarind juice which will be too big to go through. Set aside until Peanuts skip if using peanut butterPlace the raw or blanched peanuts in a small frying pan over medium heat and toast for 5 minutes. Turn the heat down to medium-low after 2 minutes, so the peanuts don't brown too quickly and tossing and flipping the peanuts until they are a light brown colour and giving off a sweet and nutty g skinned raw or blanched peanutsWhen done, tip the nuts onto a large, flat plate and leave to cool for for at least 15 minutes while you get the other ingredients the toasted peanuts in a chopper and pulse to a fine state. Set aside for adding to the IngredientsHalve the onion, and roughly chop the small onion, 3 red chillies or lessAdd the onion, garlic, chillies and dried shrimp to a food chopper and chop to a fine state. You could also use a pestle and mortar for small onion, 3 red chillies or less, 1 medium clove garlicLet's cook the Gado-Gado SauceHeat the oil in a mdium saucepan over medium Tbsp vegetable oilFry the ground ingredients for 2 in the peanuts and tamarind juice. Stir, then pour in the water and give it a stir to mix well. Bring to a the coconut milk, palm sugar, kaffir lime leaves, sweet soy sauce and salt. Give it a good stir and bring back to a simmer. Lower the heat down and simmer for 5 like the sauce to be fairly thick, so that it will stick to whatever you dip into it. If you want to drizzle it, just add a little more water to make it slightly Tbsp palm sugar, 1 Tbsp sweet soy sauce, ½ tsp salt, 125 ml coconut milk, 4 kaffir lime leavesTake it off the heat and stir in the lime juice. Check seasoning, and add a little more salt if you need it. The sauce is meant to be strong in flavour, like any salad dressing, as it's meant to be eaten with unseasoned the sauce until you are ready to can be made up to 2 days ahead and stored in the fridge, sauce is served at room temperature, but you can have it hot, if you of 1 limeGado-Gado Salad Ingredients Prep WorkEggs – boil the eggs, cool and peel them. Then halve or quarter eggsPotatoes – scrub clean, then cut into bite-sized cubes. Boil them for about 7 minutes until a knife glides through easily. This will depend on the size of your cubes. Drain and set medium potatoesTempeh and Tofu – cut into bite-sized cubes and fry separately in a frying pan until crisp and lightly browned, about 3 minutes for each. Drain onto kitchen paper lined plates and set g tempeh, 200 g tofuSpinach – you can quickly blanch this in a pot of simmering water, or do like I do and use the microwave oven. Give them about 60 seconds, tossing halfway, so they cook g baby spinach leavesGreen beans & Beansprouts – I prefer to leave these raw but you can blanch them in a pot of simmering water. 1 handful green beans, 4 handfuls beansproutsCucumber – cut these into sticks or chop them up roughly into bite-sized pieces like when served with cucumberCabbage – shred them or cut them into bite-sized pieces. Leave them raw or blanch them, if you handfuls white cabbageTomatoes – halve or quarter, depending on size of the tomatoes you are using. I tend to leave cherry tomatoes handfuls cherry tomatoesSalad Leaves – leave them whole or cut them, it's matter of handful salad leaves NUTRITION the fat and calorie content is pretty high because of the peanut sauce. You could reduce this by using half the amount of peanuts. But bear in mind that the peanut sauce in this recipe is pretty generous and will serve 6 – 8 people, especially if you are making it runnier. The Gado-Gado Vegetables and other IngredientsI’ve given you an idea of what you can serve gado-gado with. You don’t want to use every single ingredient I’ve given. Half a dozen will be perfect. Potatoes, tempeh, beans and eggs are a must for me. Everything else, I chop and change dpending on my mood. Calories 545kcalCarbohydrates 37gProtein 26gFat 36gSaturated Fat 14gPolyunsaturated Fat 9gMonounsaturated Fat 11gTrans Fat 1gCholesterol 109mgSodium 372mgPotassium 1323mgFiber 8gSugar 10gVitamin A 6670IUVitamin C 44mgCalcium 229mgIron 7mg Keyword gado-gado, indonesian, salad

gado gado salad segar dengan siraman saus kacang khas betawi