This beautiful and fabulous recipe, Gado Gado, was presented at Veggie Fest, 2019 by Manna Kitchen. It's a crowd-pleasing, warm, Indonesian vegetable salad.
Dressing Ingredients:
6 cups roasted peanuts
6 tablespoons apple cider vinegar
1 cup shredded palm sugar or brown sugar
15 pieces kaffir leaves
9 cups water
15 whole cloves of garlic, roasted or fried
3 medium fresh chili pepper, veined and deseeded
6 teaspoons salt
Fresh Vegetable Ingredients
3 head lettuce, thinly sliced
6 medium tomatoes, cut in wedges
3 medium cucumber, sliced
9 ounces mung bean sprouts
Cooked Vegetable Ingredients:
1 ½ pounds cabbage, thinly sliced, boiled until tender, and drained
¾ pound long beans, cut in to 3” long pieces, and lightly sautéed until tender
¾ pound carrots, cut to matchstick size, boiled until tender
3 pounds small potatoes, sliced and boiled until tender
Remaining Ingredients:
3 pounds extra-firm tofu, pressed, diced, and lightly fried in vegetable oil
24 ounces package tempeh of your choice, diced and lightly fried in vegetable oil
Garnish
Shallots, thinly sliced
Sweet soy sauce
Lime wedge
