Gado-Gado (Indonesian Dish) GF

Updated: Jun 29, 2018

#glutenfree #vegetarian #plantbased #wholefoods #wfpb #lunch #dinner #vegan #whole30 #dairyfree #indonesianfood #healthyrecipes #easyrecipes


Have you ever tried Indonesian food?


Lately, I've been missing home and especially the food!


Indonesian food is not always the prettiest in presentation, unless if you go to a nice restaurant. But I guarantee you Indonesian food is so very flavorful because of all of the spices/herbs used in a dish other than just salt & pepper.

When I cook Indonesian food, I tend to use about 5 or more pots & pans. (Maybe I'm exaggerating a bit). But it really is true. For me, it feels like it's a lot of effort to make an Indonesian dish because all of the preparations that need to be done, but it's always worth it in the end. That's why I make it occasionally. However, this dish I'm sharing with you guys, is a pretty simple & quick dish to make!

Gado-gado is made out of mixed vegetables (steamed, boiled & raw) served with peanut sauce. I'd say this is Indonesian's version of a salad.

It's delicious and healthy! For all of you peanut butter lovers out there, this one is for you. And if you like Satay (sate in Bahasa Indonesia), you might like this too ;) !



GADO-GADO

Serves 3

Ingredients:

Sauce:

5-6 tbsp of peanut butter

1 red chili pepper (or more, if you prefer it spicy)

1-2 clove of garlic (peeled)

2 tsp of fish sauce (omit if vegetarian or vegan & add 1 extra tbsp of tamari sauce)

1 tbsp of tamari sauce (if not gluten free, you can use soy sauce)

5 tbsp of water

3 tbsp of extra virgin olive oil

1.5-2 tbsp of coconut sugar

1.5-2 limes, juice of

"Salad":

4 small-medium potatoes

3 eggs, preferably pasture-raised* (omit if vegan)

2 handfuls of beansprouts

150g of spinach

150g of green beans

250g of firm tofu or tempe (optional, if already using boiled eggs)

1 tbsp of sesame oil or avocado oil

Pink Himalayan Salt

Fried onions ** (optional)


Instructions:

  1. Start by boiling some water in a medium saucepan .

  2. Scrub the potatoes and cut into medium-sized squares. Then, put them in the boiling water until tender.

  3. Wash the green beans and cut them into 1/3. Then, put them in the boiling water along with the potatoes.

  4. In another saucepan, boil the eggs for 7 minutes.

  5. Prepare the sauce by placing all of the sauce ingredients into a blender, then blend until you get a smooth texture. Make sure to taste the sauce and adjust the seasonings. Set aside.

  6. Cut the tofu or tempe into small squares and fry in the sesame or avocado oil, until lightly golden. Season with some Pink Himalayan salt.

  7. Place the spinach, beansprouts, boiled potatoes, boiled green beans and tofu into a large bowl and mix the sauce in, leaving a little bit of the sauce aside.

  8. Serve on a plate along with the eggs and the leftover sauce on top of the eggs. Garnish with fried onions.

Notes:

*Pasture-raised eggs are generally healthier than free-range eggs as the hens are given at least 108 square feet each. They are given a lot of time to spend outside of the barns and eat grass, worms and anything they find in the dirt. (Source: https://certifiedhumane.org/article-explains-difference-pasture-raised-free-range-eggs/)

**Fried onions are commonly used in Asian dishes for garnishing. You can find them readily made in Asian stores or you can make them yourself by frying up some shallots.


Enjoy! Enjoy! When you have made it, take a picture and tag @bitetoroots #bitetoroots to let me know!


If you like my recipes or would like to have more nutrition or health/lifestyle advices, you may email me or book a free initial coaching consultation.


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