gado gado


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ga·do ga·do

 (gä′dō gä′dō)
n.
An Indonesian salad of both raw and cooked vegetables dressed with a peanut and coconut milk sauce.

[Indonesian, from menggado, to eat side dishes without rice.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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In the book, you'll find warm Indonesian gado gado potato salad that is pure assembly, drizzled with a quick peanut sauce; an earthy leek and puy lentil gratin with a crisp, cheesy topping; and scored aubergines slathered in miso.
gado gado SERVES 2 gado INGREDIENTS 1kg Charlotte potatoes, halved 2tbsp olive oil 1tsp sea salt 240g green beans 300g beansprouts A handful of fresh coriander, to serve For the dressing: 50g crunchy peanut butter 80ml coconut milk 30ml lime juice 1 1/2tbsp soy sauce 1 fresh red chilli, grated 2.5cm ginger, grated gado SERVES 2 METHOD 1.
Begin the delicious dishes with an Amuse Bouche: Lawar Bali, the traditional Balinese salad and famous appetizer, served for all celebratory occasions, next up is Gado Gado, the well-known Salad, which is served from east Java to west Sumatra, this is followed with another mouth-watering Appetizer: Sate Nusantara, a classic dish served in the north eastern region of Indonesia; a delightful satay dish, with three styles of meat, served together with three individual and unique flavoured sauces, paired together with Lontong.
A popular street dish in Indonesia, gado gado ("mix-mix") is just the
There was Tsebhi derho with Injera from Eritria, Fufu soup and pounded Cassava from Ghana, Balboa and Tamarind juice from Sudan, Koeksisters, Boerewors and milk tarts from South Africa, walnut and date cookies from Syria, Kushry from Egypt, Malaysian Satay, Swedish Chocolate cake, dumplings from China, Adobo from the Philippines, Paella tortilla Patata from Spain, Pierogi from Poland, Sarmalle and polenta from Romania, Gallo pinto from Costa Rica, Arapa from Venezuela, Purple corn juice from Peru, Vegemite sandwiches and lamingtons from Australia, Pasteis de Bacachau from Portugal, Gado Gado and Bakwan from Brazil, pani - puries and pav bhaji from India, American doughnuts and many other recipes each with its own story and heritage!
I ordered Gado Gado, a salad-like dish with peanut dressing; it was okay.
The dishes include Gado Gado, Banana Heart Salad, Kilawin Tangigue (fish ceviche), Chicken Tinola, Tod Man Pla (fish cakes), Chicken Rice, Beef Rendang and Pulut Hitam (Black glutinous rice pudding).
At the salad bar, there was Gado Gado. "Gado Gado simply means 'mixing' in English," he said pointing to all the different fruits and vegetables on offer there along with thick brown peanut sauce.
While there are few to choose from, my picks would be The Elysian, Pentai Lima, Latitude Bali, the decadent Puri Ganesha or you could just choose Villa Bali Becik where Gado Gado, your butler not the salad, caters to your every whim.
From antipasti, tomato and mozzarella salad, hummus and moutabel, to a variety of chicken and glass noodle salads, sushi and 'Gado Gado' with a peanut dip the choice is so vast you are left wondering where to go first.
I would definitely recommend the Kauk Swe, a Burmese special curry with noodles, served with an assortment of condiments to suit your palate, the Indonedsian Gado Gado salad a mix of stir-fried vegetables, peanut sauce and tofu, and Bibimbap, a Korean favourite, with assorted sauteed vegetables or chicken placed on a bed of sticky rice.
The unique collection has three Asian-inspired flavoured peanuts including aromatic mustard and horseradish Japanese Wasabi; fragrant and zingy Malaysian Kaffir Lime and Green Chilli and warming coconut and coriander Indonesian Gado Gado.