Gado Gado Salad : Foodwise

Gado Gado Salad : Foodwise

foodwise.org

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

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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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