Gado-gado (Indonesian or Betawi),
also known as lotek (Sundanese and Javanese), is an Indonesian salad of
slightly boiled,blanched or steamed vegetables and hard-boiled
eggs served with a peanut sauce dressing.
Gado-gado in
Indonesian literary means "mix-mix" since it is made of rich mixture
of vegetables such as potatoes, string beans, bean sprouts, spinach, chayote, bitter
gourd, corn and cabbage, with tofu, tempeh and
hard-boiled eggs, all mixed in peanut sauce dressing, sometimes also topped
with krupuk and sprinkles of fried shallots. Gado-gado is
different from lotek or karedok which uses raw vegetables.
Another similar dish is the Javanese pecel.
Gado-gado is
thought to have originally been a Sundanese dish. It is widely
available from hawkers carts, stalls (warung) and restaurants and hotels in Indonesia;
it is also served in Indonesian-style restaurants worldwide. Though it is
customarily called a salad, the peanut sauce is a larger component of gado-gado than
is usual in Western-style salads' dressing; the vegetables should be well
coated with it.
Formerly, gado-gado sauce
was generally made to order, sometimes in front of the customers to suit their
personal preference for the degree of spiciness, which corresponds to the amount
of chili pepper included. However, particularly in the West, gado-gadosauce
is often prepared ahead of time and in bulk. Gado-gado sauce is also
available in dried form, which simply needs to be rehydrated by adding hot
water.
This follow ingredients
and how to make, adapted from justasdelish.com
Ingredients
Gado Gado
Sauce:
- 100g Peanut - roasted
- 2 cloves Garlic
- 25g Palm Sugar (Gula Melaka)
- 2-5 Bird's Eye Chili (Cili Padi) - seeded (use more if you prefer the heat)
- ½ teaspoon [Shrimp Paste] (Belacan/ Terasi) - omit if making vegetarian sauce
- ½ teaspoon Tamarind Pulp (Asam Jawa) - soaked in 1 tablespoon of warm water to get the juice
- juice of ½ Lime
- ½ tablespoon Light Soy Sauce
- 1 cup hot water
- Salt to taste
Gado Gado
Ingredients
- 2 Potatoes - cut into quarters & boiled
- 2 Eggs - boiled and cut into quarters
- Bean Sprouts - blanched
- Long Beans - cut into 2 inch long, blanched
- Firm Tofu - pan fried/baked & cut into cubes
- Tempeh - cut into slices & pan fried/baked
Optional
Salad Ingredients
- French beans - cut into 2 inch long, blanched
- Spinach - blanched & roughly chopped
- Cabbage - blanched and thinly sliced
- Cucumber - cut into cubes
- Chayote (Indonesian: labu siam) - boiled
- Melinjo Crackers (Emping)
Instructions
Sauce
- 1. Roast peanuts in oven at 170C for 5mins.
- 2. Place peanut, garlic, palm sugar, chilies, and shrimp paste in a food processor. Grind until everything is well mixed. Remove into a mixing bowl.
- 3. Add tamarind juice, lime juice, sweet soy sauce and half cup of water. Stir well and add more water to get to the consistency of peanut sauce that you like.
Salad
- Rub 1 teaspoon vegetable oil onto firm tofu and sliced tempeh and place into oven to bake for 15 mins. Alternatively, place onto the oiled tofu and tempeh onto pan to fry for 1 min on each side on medium heat.
- Meanwhile, bring 2 small pot with water to boil to cook eggs and potatoes. After 1 min, switch off the fire of the pot with eggs and let it sit for 12 mins. Remove shell and cut egg into quarters. Cook the potatoes until soft when pricked with a fork.
- Blanched the rest of the vegetables in boiling water and remove with slotted spoon. Beansprout (30 sec), long beans (2-3mins)
- To serve, place a portion of each salad ingredient onto a serving plate/bowl. Serve the peanut sauce and mix well. It can be eaten warm or cold.
Serves for 2
Source :
justasdelish.com
http://en.wikipedia.org/wiki/Gado-gado