Gado Gado originates from Indonesia. It is made up of boiled vegetables dressed with spicy peanut sauce. It is actually up to individual to decide what goes into the salad. I like it with rice cakes (lontong) and this makes the meal more satisfying. The school I used to go during my primary school days sold this simple and gorgeous dish. I did not eat it often because it would cost my entire day worth of pocket money to have it. Then I was given a humble amount for pocket money.
If you feel like having Gado Gado now, it is not easily found in the hawker stalls, I am not too sure why... Do you know?
In case if you are wondering ... I assure you it is not a 'Tupperware' party. I wanted to use these containers so that the leftovers can be easily kept away. But guess what... there was no leftovers. Everything was gone! :)
Recipe (Serves 6)
A) Spicy Peanut Sauce
- 200g Shallots
- 90g Lemon Grass
- 80g Galangal
- 30g Garlic
- 40g Ginger
- 4g Tumeric Powder
- 10g Belachan powder
- 50g Buah Keras (Candle nuts)
- 80g Rempah
- 2 cloves of Garlic, chopped
- tsp Cumin Powder
- 1 tsp Coriander Powder
- 50g Chili Paste
- 3 tbsp Tamarind paste, mix with 1 cup of water
- 100g Ground Peanuts
- 400ml Water
- 50ml Coconut milk
- 1 tsp Salt
- 60g Gula Malacca
- 1/2 cup of cooking oil
- In a wok over medium heat, add oil and fry rempah and chili paste for a minute and add in garlic, cumin and coriander powder.
- When the spice paste separates from the oil (this will take approx 8 minutes), add tamarind water, water and coconut milk. Bring to boil and add in grounded peanuts.
- Simmer for 20 to 30 minutes over low heat. When in thickens, add sugar and salt.
- You may vary the tamarind water for preferred acidity, salt and sugar to taste.
- Keep gravy warm.
You may prepare the salad ingredients while the gravy is boiling.
- 5 eggs, boiled, peeled and quartered
- 2 Potatoes, peeled, boiled and cut into cubes
- 1 Cucumber, removed seeds and cut into 1 inch strips
- 2 cups of Beansprouts, blanched
- 2 pieces of Beancurds (Tau Kwa), deep fried and cut into cubes
- 300g Cabbage, cut into 1 inch cubes and blanched
- 15 French Beans, cut into 1 inch strips and blanched
- 5 Boiled rice cakes
To enjoy, mix and match the ingredients and drizzle generously with the spicy peanut sauce.
How are your Sundays spent?