1. HOW TO MAKE GADO-GADO (VEGETABLE SALAD WITH PEANUT SAUCE)
Gado-gado is the one salad from Indonesia that needs no introduction. The creamy, sweet, sour, and spicy peanut sauce is really what makes this a great salad. If there is such a thing as a national salad, this gado-gado will be it
- 2 cup shredded cabbage - 2 cup 1" cut long beans
- 1 bunch swamp cabbage cut up - 2 cup beansprouts
- a few lettuce leaves - 1 cucumber, sliced
- 1 medium size boiled potato cubed - 1 sliced hard-boiled egg
- 2 tablespoons fried onion shrimp crackers
- 1 cup fried peanut - 1 clove garlic - 1 teaspoon shrimp - 2 red chillies
- 1 teaspoon brown sugar - 1/2 teaspoon tamarind - 1 lemon
salt to taste
water, depending on desired thickness
UTENSILS : - pot
- mortar and pestle - serving dish
1. Boil separately the cabbage, long beans, swamp cabbage and beansprouts than put aside.
2. Pound the fried peanut into a fine powder. Using the mortar and pestle, crush the garlic, shrimp paste, chillies, brown sugar, tamarind into a paste adding a little salt.
3. Mix the peanut and the paste together and add the water to desired thickness. 4. Squeeze the lemon into the sauce.
1. On a serving dish spread the vegetables out. Put the cabbage first, round the edge with lettuce, then put the cucumber slices on top of the lettuce. In the centre put the others vegetables, the soya bean, potato, garnish with the sliced egg.
HOW TO MAKE GADO-GADO
This Indonesian dish is fresh, simple and a little exotic, try it once and you’ll be hooked.
4 Organic eggs, make sure they're really fresh
1 handful French green beans, stem-end trimmed
1 Large onion, halved and sliced thinly
2 Tbsp Vegetable oil
½ Telegraph cucumber, cut in large dice
½ cup Coriander sprigs, for serving
4 cups Steamed jasmine rice, (from 11/2 - 2 cups uncooked rice) for serving
1 clove Garlic, minced
1 Red chilli, hot, finely chopped
1 Tbsp Brown sugar
3 Kaffir lime leaves, gently crushed
¾ cup Sugar-free crunchy peanut butter
¾ cup Coconut milk
¼ cup Water
1 to taste Salt, or fish sauce
1 Lime, juice of 1-2, or lemons
1. First make sauce. Gently fry garlic and chilli in peanut oil until garlic is fragrant.
2. Add sugar and kaffir leaves and stir for 30 seconds, then add peanut butter and continue stirring until peanut butter softens and warms up.
3. Gradually add coconut milk then water, stirring well to combine.
Continue stirring and allow mixture to simmer for 5 minutes. Sauce will darken and may split. Remove from heat, add the juice of 1 lemon or lime, then taste and add more if you like. Season with salt or fish sauce to taste.Discard surface oil if you like. Cover sauce and keep warm until serving.
4. Bring a saucepan of water to the boil. Salt the water well then gently add the eggs. Boil for 4 minutes then drain and set under cold running water for 1 minute. Carefully peel eggs.
5. Steam beans over boiling water for 3 minutes until just cooked. Cool briefly under cold running water then drain well.
6. Fry onion in vegetable oil over high heat until well browned and slightly crispy. Transfer onion on to paper towels.
7. Pile steamed rice in the centre of a warmed serving platter. Arrange beans, onion and cucumber on rice.