作法
- 將每種蔬菜分別汆燙以保留各自口感：長豆90秒、高麗菜30秒、豆芽15秒。每種燙好立刻浸入冰水以鎖色。
- 製作花生醬：將紅蔥頭、蒜頭與辣椒以2大匙油炒4分鐘至軟。放涼後與花生、棕櫚糖、kecap manis、羅望子、鹽和溫水一同打成濃稠滑順醬汁。
- 將醬汁移入鍋中。煮5分鐘並持續攪拌至濃稠且油脂浮現。拌入萊姆汁。醬汁應濃稠到能掛附在湯匙上而非流動——太稠則加水。略放涼。
- 於寬盤或個別碗中擺放蔬菜、馬鈴薯丁、煎豆腐、煎天貝、半切蛋與小黃瓜片。擺盤本身就是這道菜——各種食材分堆放置而非拌成沙拉。
- 於每盤中央淋上一勺花生醬。食用前略拌均勻，或將醬汁另放於旁，由用餐者自行調味。
- 上桌前才將krupuk捏碎撒上——若先放會變軟。立即享用。Gado-gado適合炎熱午後，份量足以作為一餐。
Common questions
Can 印尼蔬菜花生沙拉 be made ahead?
印尼蔬菜花生沙拉 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 20 minutes.
Is 印尼蔬菜花生沙拉 spicy?
印尼蔬菜花生沙拉 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 印尼蔬菜花生沙拉 vegetarian or gluten-free?
印尼蔬菜花生沙拉 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 印尼蔬菜花生沙拉 to make at home?
印尼蔬菜花生沙拉 is approachable for a home cook with basic stove skills — total time about 45 minutes, no special technique required.
Can 印尼蔬菜花生沙拉 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Gado-gado在爪哇語意為「混混」——指的是各色蔬菜的混合，這道菜沒有固定食譜。每種食材都須在最佳狀態：脆嫩的豆、香甜的馬鈴薯、酥脆的天貝。花生醬是統合所有食材的關鍵；雅加達一位名為Bu Inem的攤販多年來製作的版本被視為標準。印尼的sambal kacang（花生醬）傳統涵蓋沙嗲、gado-gado、ketoprak等多種菜餚——細微差異各有地方特色。
