Indonesia’s Gado-gado has it all, literally!
Kitchenesia.com - It is a vibrant combination of multilayered vegetables that can be eaten with basically anything: tofu, rice, or even prawn cracker.
The wild thing about this delightful dish is the peanut dressing that not only taste heavenly, but also rich in nutrients.
The good news is, everyone can make Gado-gado, including you!
200 gr potato, boiled, peeled, and diced
100 gr soft tofu, fried and diced
100 gr tempeh (soya chip), fried and diced
200 gr morning glory, boiled and drained
100 gr spinach, boiled and drained
1 small-sized chayote, sliced into small batons, boiled and drained
2 carrots, sliced into small batons, boiled and drained
2 cucumbers, diced
50 gr bean sprouts, boiled
100 gr green cabbage, sliced and boiled
Vegetable oil for deep-frying
Ingredients for Peanut Sauce
300 gr raw shelled peanut, boiled and grinded
½ teaspoon salt
100 gr brown sugar, grinded
600 ml boiled water
1 tablespoon lime juice
2 cayenne pepper
2 red chillie
2 garlic cloves
Complementary Ingredients
3 tablespoon fried shallot
100 gr cassava crackers
100 gr emping chips/ bitter nut crackers
3 hard-boiled egg, sliced
1. To make the peanut sauce, fried the peanut until it looks golden. Then place the fried peanut in a blender, process until it produces oil.
2. Place all of the sauce ingredients (excluding pried peanut) in a blender and process until it makes a fine a paste. Heat the oil in a medium heat frying pan. Place the paste and stir while adding boiled water, lime juice, and peanuts.
3. To make gado-gado, mix all of the vegetables and hand-grind with traditional mortar and pestle, macerate them with peanut sauce while grinding.
4. Serve Gado-gado with complimentary.
