Note on our family’s allergies:
M is allergic to dairy, nuts, eggs, gluten, pineapple, kiwi, shellfish, and soy.
B is allergic to dairy, nuts, eggs, gluten, shellfish, and cane sugar.
Gado-gado is one my most favorite hearty salads. I am not providing a definitive list of the vegetables or protein choices, as the sauce can be pretty much used with any you have around, and the veggies can be parboiled or left raw (unless indicated). You can also use the sauce for things like grilled chicken.
Veggies usually used in gado-gado:
- thickly sliced cabbage
- thinly sliced carrots
- mung bean sprouts, trimmed
- parboiled yard-long beans or green beans
- thinly sliced cucumber
- watercress, spinach, or other leafy green vegetable
- tomato, cut into bite-sized pieces
- lettuce
I also used waxy potatoes, but you can make the dish lower-carb by omitting that. Traditionally it could also include lontong, which I haven’t found anywhere near me. (I have a suspicion it’s like our Filipino suman.)
Protein choices:
- Hard boiled eggs
- Deep-fried firm tofu pieces
- Tempeh
- Shrimp crackers
Nut-Free Gado-Gado Sauce
Ingredients
- vegetable oil for frying shallots and garlic
- 1 large shallot, sliced thin
- 1 tbsp minced garlic
- 1/2 tsp red pepper flakes
- 1 tsp belachan or terasi
- 4 tbsp coconut sugar
- 3 tbsp coconut aminos
- juice of 1/2 lime
- 1 cup sunflower butter
- 1/2 cup hemp seeds
Instructions
- Fry shallots in oil in skillet over low-medium heat until golden and crisp, 6-8 minutes. Remove from oil with slotted spoon and transfer to a bowl.
- Fry garlic in the same skillet until just golden, being careful not to burn. The last 10 seconds of frying , add the red pepper flakes. Remove from oil with slotted spoon and add to the shallots.
- Fry belachan in the same skillet, stirring constantly, about 20 seconds. Remove from skillet and add to the shallots-garlic-red-pepper flakes.
- Add coconut sugar, coconut aminos, lime juice, and sunflower butter, and hemp seeds. Whisk to combine well. Add a bit of water if mixture is too thick. Serve with veggies.
Recent Comments