To begin with, I was surprised that Rasa Malaysia has chosen me to be the guest writer of Indonesian cuisine on her blog. Rasa Malaysia is one of my inspired blogs among the Asian specialty blogs. We share the same passion for Asian food as we came from the same region, Malay Peninsula where Bahasa Indonesia and Bahasa Malaysia are from the same language root. Some of the food terms are the same, few are different.
In Indonesia, Gado-gado is not a salad dish group, it is a one dish meal. With 17,000 islands and 300 ethnic groups in the country, it has impacts on food varieties; so does gado-gado. Varieties of Gado-gado were developed based on the region.
Ps. Thank you, Bee for the opportunity.
Long green beans, cut into 4-5 cm long
Chinese cabbage, shredded
Boiled/steamed potatoes, sliced
Boiled eggs, wedged
Lontong (rice cake with log shape), cut into 1 cm thick
Ready-to-use fried shallot
Melinjo nuts crackers
10 cloves garlic, stir fried/fried/roasted
300 g roasted/fried peanuts (In this case, I used 1 cup of organic crunchy peanut butter)
1000 ml coconut milk
10 red chilies, discard the seed and stir fried/fried
1 tsp terasi (dried shrimp paste), toasted
1 block of coconut sugar (about 62.5 grams)
2-3 tbsp rice flour dissolve in a small amount of water
Sambal for Gado-Gado
20 red bird eyes chilies, boiled /steamed
1/2 tsp sugar
Sea salt as desired
1. Process garlic, peanuts/peanut butter, a half part of coconut milk, red chilies, terasi, coconut sugar in a food processor or blender.
2. In a sauce pot, combine processed mixture with the rest of coconut milk, stir and turn on the stove at low-medium heat. Stir occasionally.
3. Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Add rice flour mixture. Keep stirring until bubbling about 5 minutes. Remove from the heat.
Sambal for Gado-Gado
Combine all ingredients and process in a food processor/blender or you can grind them with mortar and pestle.
Place lettuce, slices of lontong and boiled potatoes, blanched vegetables, wedges of boiled egg, slices of fried tempe and tofu, and wedges of tomato, slices of cucumber. Pour the warm sauce over, garnish with fried shallot, crushed shrimp crackers and emping nuts crackers. Put sambal on the side as people has different tastebuds to handle the spiciness. You can omit the sambal if you don’t like the spicy sauce.
– If the sauce to thick, add a small amount of water.
– Always try the sauce before remove from the heat, so you can add salt or coconut sugar to match your tastebuds.
– Serve gado-gado sauce while it is still warm. Warm up the sauce if it is cold.
– If you still have leftover sauce, keep it in a jar and refrigerate/freeze. You may use for other dipping purposes.
Disclaimer: For the shot’s purpose, Gado-gado Surabaya on this picture has less sauce than the normal one.
Don’t forget to join (Almost) Forgotten Indonesian Culinary Herritage