Gado-Gado
Blanched vegetables and tofu under thick peanut sauce.
Ingredients
- 2 cups Peanuts
- 300 g Cabbage
- 200 g Long beans
- 200 g Bean sprouts
- 3 Potatoes
- 1 block Tofu
- 200 g Tempeh
- 4 Eggs
- 1 Cucumber
- 3 tbsp Palm sugar
- 2 tbsp Tamarind paste
- 4 cloves Garlic
- 4 Chilies
- 1 tsp Shrimp paste
Method
- Make the sauce — Fry the raw peanuts, then grind with garlic, chili, shrimp paste, palm sugar and tamarind.
- Adjust — Thin with warm water to a thick pouring consistency, balancing sweet, salty, sour and hot.
- Blanch each vegetable separately — Cook them one at a time so each keeps its own texture and colour.
- Fry tofu and tempeh — Cook until golden, then cube.
- Assemble — Arrange everything in sections on a platter with boiled egg and cucumber.
- Gado-Gado is ready — Pour the peanut sauce over generously and top with crackers.