“A salad is delicious precisely because each ingredients maintain its own texture and flavor “
SEAN COVEY
Similarly, a flourishing human society is achieved by each of us embracing our diversity. The differences are not just beautiful, they are crucial. It’s what makes life alluring and full of adventure.
Back to today’s recipe, one of the appeals of Gado gado is that you can choose almost any kind of vegetable that are in season, it’ll still work. Go ahead, play around with mixing different textures, colors & taste and find your most favorite combination.
For the peanut sauce, mix all the ingredients below in a dipping bowl. This quantity is for 2 servings. Adjust to your desired amount if you are preparing it for larger crowd. The dipping sauce is the star ingredient that bind everything together, so make sure you prepare enough.
- 5 tbsp Peanut Butter
- 1 tbsp sweet soy sauce (kecap manis)
- 1 tbsp sambal
- pinch of salt
- squeeze of lemon/lime
The ingredients selected for this Gado gado recipe are:
| Ingredients | Amount/Qty | Preparation & Cooking | Tips |
| kale | 3 stalks | Tear or cut, then lightly steamed/boiled | You can swap it with other veggies such as water spinach, spinach, sweet potato leaves etc |
| Snake Beans | 1 bunch | Cut into 2-3 can long then Boiled or Steamed | You can swap snake beans with long beans |
| Tempeh | 1 cup | Cut tempeh into bit size pieces then air fry | |
| Fried Tofu | 1 cup | Cut tofu into bit size pieces then air fry | |
| Potato | 1 cup | Boiled, then cut into bite size pieces or Cut into bit size pieces first then air fry | |
| Sweet Potato | 1 cup | Boiled, then cut into bite size pieces or Cut into bit size pieces first then air fry | |
| Bean Sprouts | 1 cup | Lightly steam |
The final ensemble couldn’t be simpler. Just place all prepared ingredients on a serving platter with the peanut sauce in the middle and serve.
