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Classic gado gado recipe

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Ingredients

1 cup (50 g) Bean Sprouts , seed coats and tails discarded
2 cups (180 g) Spinach , rinsed, tough stems discarded
1 Carrots , sliced
1 cup (100 g) Green Beans , cut into short lengths
¼ head Cabbage , leaves separated and sliced
2 cakes (about 7 oz/200 g each) deep-fried Tofu , sliced
2 hard-boiled Egg , cut into wedges
2 tablespoons Crispy Fried Shallots , Krupuk shrimp crackers Dressing
1 cup (150 g) roasted unsalted Peanuts
2 cloves Garlic , peeled
2-3 Bird’s eye chili or red finger-length chilies, deseeded
1 in (2 ½ cm) fresh Kencur Root , peeled and sliced
1 Kaffir Lime Leaf
3 tablespoons sweet Indonesian Soy Sauce (kecap manis)
½ teaspoon Salt
2 cups (500 ml) Water
1 teaspoon Lime Juice or lemon juice

Classic gado gado recipe

  • Medium

Ingredients

Directions

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Steps

1
Done

To make the Dressing, coarsely grind the peanuts, garlic, chilies and kencur in a mortar or blender, adding a little water if necessary to keep the mixture turning. Place the ground mixture in a saucepan with all the other Dressing ingredients, except the lime or lemon juice, and simmer uncovered over very low heat for about 1 hour, stirring frequently to prevent the sauce from sticking to the pot and burning. Remove from the heat and set aside. Add the lime or lemon juice, mix well and sprinkle 1 tablespoon of the Crispy Fried Shallots over the sauce just before serving.

2
Done

Bring a saucepan of water to a boil over medium heat, and briefly blanch the vegetables (about 30 seconds for bean sprouts, 1 minute for spinach, 1 to 2 minutes for carrot, and 2 to 3 minutes for green beans and cabbage). Remove from the heat and drain.

3
Done

Arrange all the vegetables on a serving platter and top with the tofu and egg wedges. Garnish with the remaining Crispy Fried Shallots and drizzle the Dressing on top. Serve with the deep-fried krupukon the side.

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