Gado gado
Gado gado is a Javanese dish comprising a vegetable salad, boiled egg, tofu & tempeh (Javanese traditional soy product) served with fabulous peanut sauce dressing. Gado gado literally means ‘mixes’, which is served by mixing all ingredients together with peanut sauce dressing (may not look nice but the taste is so good).
Gado gado comes along with fabulous peanut sauce, which actually you can find also on other Javanese dishes like Ketoprak, Pecel, Karedok (different version of Gado gado) and many more.
The Recipe: Gado Gado
Ingredients:
- 200 g potatoes, sliced
- 120 g fresh spinach, chopped
- 100 g cabbage, chopped
- 50 g cauliflower florets, chopped
- 50 g beansprouts, washed
- 60 g finger beans, chopped
- 50 g carrot, sliced
- 50 g cucumber, sliced
- 4 boiled egg
- 80 g fried tofu
- 80 g fried tempeh (optional)
Dressing:
- 110 ml vegetable oil
- 225 g peanut
- 2 cloves garlic
- 4 shallots
- Small slice of shrimp paste terasi (optional)
- 1/2 tsp chilli powder
- 1/2 tsp brown sugar
- 1 tbsp dark soy sauce
- 450 ml water
- 1 tbsp tamarind water
- salt
Preparation for vegetables:
- Boil the vegetables for 3-4 minutes, except the beansprouts which only need 2 minutes and potatoes for 10-15 minutes.
- Drain each vegetable separately in a colander.
Preparation for dressing:
- Stir–fry peanuts until light golden brown, about 4 minutes.
- Remove with a slotted spoon and place on paper towel to cool. Pound or process peanuts until finely ground. Discard oil from pan, reserving 1 tablespoon.
- Crush garlic and shallots in a mortar or blender and pestle with a little salt. Fry in reserved oil, about 1 minute and add chilli powder, sugar, soy sauce and water.
- Bring ground peanuts to boil. Simmer, stirring occasionally, until sauce is thick, about 10 minutes. Don’t forget to add tamarind water.
- Ready to served.
