I’m craving for Gado Gado, an Indonesian version of vegetable salad serve with peanut sauce dressing.
You can find Gado Gado from hamkers carts, warung ( stall ) as well as the restaurant. Gado Gado is one of many Indonesian salad combination. There are many wide range of salad combination such as Pecel, Karedok, Lotek & Asinan.
Usually if you order at the hawkers or stalls they made it individual batches & sometime in front of the costumer. Nowadays they can prepare the sauce ahead of time & cook it in bulk.
The different with Western salad, Gado Gado has a lot of sauce and the vegetable should be well covered in the sauce.
Now many stores sells Gado Gado dressing in dried block, just add water. It make it easier & cheaper to prepare at home too.
Gado Gado always served with crackers, tapioca crackers, shrimps crackers( krupuk ) or emping. Emping is Indonesian style of fried crackers made of fruits called Melinjo.
In Indonesia Gado Gado is usually serve with rice or lontong ( rice wrapped in banana leaves ).
Ingredients for 4 serving:
2 shallots finelly chopped
2 garlic cloves
1 red chillie finelly chopped
1 teaspoon terasi (dried fish paste)
juice from 2 limes
1 cup dry roasted peanut or cruncy panut butter
1 cup water use as needed
Fresh Vegetables :
7 oz / 200 gram green beans
3 1/2 cups beansprouts, clean & blanched not raw tasting & cooled
1 cup spinach, clean & blanched until cooked & cooled
5 oz/ 30 gram tempe
5 oz/ 30 gram firm tahu/beancurd
2 hard boiled eggs slice quartered
Gado gado Sauce :
In food processor, process garlic cloves, shallots, peanuts, red chillies & terasi.
In saucepot add water and processed mixture with lime jiuce, combine.
Cook sauce in pot at low – medium heat until boiled & surface looks a bit oily. Keep stirring about 5 minutes.
Remove from heat & serve.
Boiled the potato untill it cooked. Drain & cut small bites. Cut the beans into bite size pieces about 1/2 inch. Then blanch into boiling water for 2 minutes. Drain and rinse in cold water.
Have the cucumber lengthwise & slice diagonally.
Heat the remaining oil in the skillet & fry the tempe & tahu/ beancurd until golden on all sides. Drain on absortment paper towels.
Tost together the beans, cucumber, beansprouts, spinach, potato & arrange on the plate.
Arrange the fried tempe, tahu & hard boiled eggs over the vegetable. Spoon the dressing on the salad, serve with some krupuk/emping on top.
Tempe : Soybeans cake
Krupuk : Prawns / Shrimps crackers
Emping : Melinjo crackers
Terasi : Dried Fish Paste.