Dive into the flavors of Indonesia with Gado-Gado, a colorful and nutritious salad featuring an array of fresh vegetables, tofu, and hard-boiled eggs, all tossed in a delectable peanut sauce dressing. This traditional dish offers a harmonious blend of textures and flavors, making it a delightful and satisfying meal or side dish.

Here's a recipe for Gado-Gado, a popular Indonesian salad with peanut sauce dressing:

Ingredients:

For the salad:

  - 1 medium potato, peeled and cut into cubes

  - 1 cup green beans, trimmed and cut into bite-sized pieces

  - 1 cup bean sprouts

  - 1 medium carrot, peeled and thinly sliced

  - 1 cucumber, peeled and thinly sliced

  - 4 hard-boiled eggs, halved

  - 1 block of firm tofu, cut into cubes and fried until golden

For the peanut sauce:

  - 1 cup roasted unsalted peanuts

  - 2 cloves garlic

  - 2-3 red chilies, seeded (optional)

  - 1 tablespoon tamarind paste

  - 2 tablespoons palm sugar or brown sugar

  - 1 teaspoon salt

  - 1 cup coconut milk

  - Water (as needed)

For garnish (optional):

  - Fried shallots

  - Shrimp crackers (krupuk)

Instructions:

1- Prepare the vegetables: Steam or blanch the potato, green beans, bean sprouts, and carrot until tender. Drain and set aside.

2- Make the peanut sauce: In a blender or food processor, combine the peanuts, garlic, chilies, tamarind paste, sugar, and salt. Blend until finely ground. Add coconut milk gradually until you reach a smooth, pourable consistency. If the sauce is too thick, add water as needed. Adjust seasoning to taste.

3- Assemble the salad: Arrange the cooked vegetables, tofu, and hard-boiled eggs on a serving platter.

4- Serve: Pour the peanut sauce over the salad and garnish with fried shallots and shrimp crackers, if desired.

5- Enjoy: Serve the Gado-Gado immediately, and mix everything together just before eating to coat the vegetables and tofu with the delicious peanut sauce.

Nutritional Values :

Here are the approximate nutritional values for the ingredients used in the Gado-Gado recipe:

Chicken (1 kg, cooked)

- Calories: 2,200

- Fat: 140 g

- Carbohydrates: 0 g

- Protein: 220 g

Benefits:High in protein and supports muscle growth.

Bean Sprouts (200 g)

- Calories: 62

- Fat: 0.7 g

- Carbohydrates: 12 g

- Protein: 4.5 g

Benefits:Rich in vitamins, minerals, and fiber for digestion.

Rice Vermicelli (200 g, cooked)

- Calories: 300

- Fat: 0.4 g

- Carbohydrates: 70 g

- Protein: 4 g

Benefits:Provides energy through carbohydrates.

Hard-Boiled Eggs (4 halves, about 2 eggs)

- Calories: 140

- Fat: 10 g

- Carbohydrates: 1 g

- Protein: 12 g

Benefits:Great source of protein and essential nutrients

Vegetable Oil (2 tablespoons)

- Calories: 240

- Fat: 28 g

- Carbohydrates: 0 g

- Protein: 0 g

Benefits:Contains healthy fats for heart health.

Fried Shallots (2 tablespoons, for garnish)

- Calories: 80

- Fat: 6 g

- Carbohydrates: 8 g

- Protein: 1 g

Benefits:Adds flavor and antioxidants.

Spices and Herbs (combined, negligible per serving):

- Calories: Negligible

- Fat: Negligible

- Carbohydrates: Negligible

- Protein: Negligible

Benefits:Enhance taste and offer various health benefits.

Total Approximate Nutritional Values (per serving):

- Calories: 2,794

- Fat: 185.1 g

- Carbohydrates: 91 g

- Protein: 241.5 g

These values are approximate and may vary based on factors such as specific brands of ingredients and variations in preparation methods.