Gado Gado Salad : Foodwise
This recipe was demonstrated at the Foodwise Classroom on August 5, 2023. Serves 2-3 or 4-5 as a side dish INGREDIENTS Salad: 10 -15 fried shrimp chips or garli
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodwise.org.
Cooking tools:
- Food processor
- Skillet
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Slotted spoon
- Colander
- Paper towel
- Peeler
- Measuring cup
- Measuring spoon
- Kitchen scale
- Serving platter
- Spatula
Ingredients
- 10 -15 fried shrimp chips or garlic chips
- 370 grams medium-sized yukon gold potato, peeled, cut into 1” cubes, fried
- 284 grams (1 package) Hodo extra firm tofu, cut into 1” cubes, fried
- Oil for frying
- 170 grams mung bean sprouts, poached briefly in boiling water
- 140 grams carrot, peeled, cut on the diagonal into slices ¼” thick
- 340 grams long beans (or green beans), stemmed, cut into 2” pieces, boiled until tender (a few minutes)
- ½ head leafy green lettuce, torn into fairly large bite-sized pieces
- 115 grams Kirby or pickling cucumber, unpeeled, stemmed, cut on the diagonal into ½” chunks
- 1 ½ cups unsalted roasted peanut
- 1 ½ tsp roasted shrimp paste
- 1 fresh chili (fresno, thai, serrano, etc.), stemmed, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 3 tablespoons palm sugar, thinly sliced
- ¾ cup unsweetened coconut milk
- 1 tablespoon rice vinegar
- ¾ teaspoon salt
- ¾ cup water
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