Gado-Gado - Indonesian Salad with Peanut Sauce
Ingredients
- Gado-gado spicy peanut sauce
- 200 gram peanut, deep-fried or roasted
- 4 cloves garlic
- 50 gram palm sugar (Indonesian: gula Jawa)
- 1 to 10 Thai chilies (Indonesian: cabe rawit), seeded - use as much or as little as you like
- 1 tablespoon salt
- 1 teaspoon shrimp paste (Indonesian: terasi, Malaysian: belacan), toasted, omit to make a vegetarian sauce
- 1 teaspoon tamarind pulp, soaked in 2 tablespoon of warm water to get the juice
- juice of 1 lime
- 1 tablespoon sweet soy sauce (Indonesian: kecap manis)
- 2 cup hot water
- The carbs
- 4 potatoes, peeled, cubed, and boiled
- ketupat/lontong/steamed rice cake
- The protein
- 4 eggs, hard-boiled, peeled, and cut into quarters
- deep fried tofu
- deep fried tempeh
- The vegetables
- blanched cabbage (Indonesian: kol)
- blanched bean sprouts (Indonesian: tauge)
- blanched snake beans (Indonesian: kacang panjang)
- blanched spinach (Indonesian: bayam)
- boiled chayote (Indonesian: labu siam)
- raw cucumber (Indonesian: timun)
- Garnish and accompaniments
- fried shallots (Indonesian: bawang goreng)
- prawn crackers (Indonesian: kerupuk udang)
- melinjo crackers (Indonesian: emping)
Instructions
- Gado-gado spicy peanut sauce
- Using a food processor, grind peanuts, garlic, palm sugar, chilies, terasi/belacan/shrimp paste, and salt. Try to stop when the peanuts still have some chunks and not completely turned into a smooth paste.
- Transfer the peanut mixture into a mixing bowl, add tamarind juice, lime juice, and sweet soy sauce.
- Then add enough hot water to the mixture while stirring to get the consistency of the peanut sauce that you like.
- To serve
- Arrange all gado-gado ingredients in a plate/bowl, the carbs, the protein, and the vegetables. Garnish with fried shallots and crackers. Serve the peanut sauce in a separate bowl.
- Just prior to eating the salad, pour the peanut sauce and mix well.
Another great recipe by https://dailycookingquest.com.