GADO GADO

Recipe Notes:

• You could use other mixtures of vegetables that you prefer and then cut them to your preference.

• I used large size Dried Chilies in this recipe. Larger size dried chilies have less heat as compared with the smaller ones. You could use any types of chilies that you prefer and adjust the quantity to suit your heat tolerance.

• I used Egg Noodles in this recipe. Yellow noodles or Compressed Rice (known as “Nasi Impit” in Indonesia) are commonly added to this dish in some regions of Indonesia. This is OPTIONAL.

• I added finely chopped Kaffir Lime leaves to garnish the peanut sauce and further added Calamansi lime juice to the dish. Both kaffir lime leaves and Calamansi lime juice will add a nice fragrance to the dish. This is also OPTIONAL.

INGREDIENTS FOR GADO GADO

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(Serves 4-6 peoples)

✅️ Prepared Peanut Sauce (refer below)

✅️ 2 Eggs (±60gm each)

✅️ 150Gm Fermented Soybeans

✅️ ±200Gm Tofu

✅️ ±100Gm Bean Sprouts

✅️ ±50Gm Snake Beans, cut

✅️ ±80Gm Cabbage, cut

✅️ ±150Gm Water Spinach, leaves only

✅️ 2 Potatoes (±200gm), peeled and cut

✅️ 1 Cucumber (±140gm)

✅️ 1 Cup Cooking Oil (for frying)

✅️ 2 Cups Plain Water (for boiling and blanching vegetables)

INGREDIENTS FOR GADO GADO - PEANUT SAUCE

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✅️ 200Gm Roasted Peanut

✅️ 10 Dried Chilies

✅️ 3 Bulbs Shallot, sliced

✅️ 3 Cloves Garlic, sliced

✅️ ±40Gm Galangal, sliced

✅️ ±20Gm Turmeric, sliced

✅️ 1 Stalk Lemongrass, sliced (white part only)

✅️ 50Gm Tamarind Paste

✅️ 20Gm Shrimp Paste

✅️ 100Gm Palm Sugar

✅️ 1½ Cups Plain Water

✅️ ¼ Cup Cooking Oil

✅️ ½ Cup Coconut Milk

✅️ 2 Tbsp Sweet Soy Sauce

✅️ Salt to taste

METHOD OF PREPARATION:

1. Cut and transfer the cucumber to a large plate. Cook the prepared potatoes until they are soft and then transfer to the same plate. Cook each of the prepared vegetables until they are just wilted and then transfer them to the same plate. Place the eggs in a pot filled with water just covering the eggs and cover the lid. Bring the water to a boil over HIGH heat and put the pot aside with its lid covered for 10mins. After 10 mins transfer the hardboiled eggs into ice water to cool before peeling their shell and cut to your liking. Transfer them to the plate.

2. Deep fry the prepared Tofu and fermented soybean in a VERY HOT oil a few pieces at a time until they are golden in color. Remove them with a slotted spatula and transfer to the plate. Remove the cooking oil in the pot leaving ¼ cup of oil for the preparation of the peanut sauce.

3. Add the roasted peanut in a food processor and grind them into fine bits then transfer to a bowl and set aside. Cut the dried chilies and soaked them in hot water until they are softened then remove their seeds. Add the shallots, garlic, turmeric, lemongrass, galangal, softened dried chilies and ¼ cup of plain water into the food processor. Grind them together into a smooth paste.

4. Stir fry the grounded paste in the left over ¼ cup cooking oil over MEDIUM heat until slightly dry before adding the shrimp paste. Continue to stir fry the mixture until it is slightly drier than earlier. Add 1½ cups of plain water and stir to mix well. Dissolve the tamarind paste in ½ cup of plain water then pour into a sieve over the pot and discard the solids. Bring the mixture to a boil and add the grounded peanut. Stir the mixture briefly to mix well before adding the palm sugar. Stir until the mixture comes to a boil again. Reduce the heat to LOW and stir occasionally to avoid burning the bottom. Once sauce thickens, add the coconut milk and bring to a boil. Add sweet soy sauce and switch the heat OFF. Stir the peanut sauce and season with salt. Serve the peanut sauce together with the vegetables prepared earlier.

RECIPE PHOTO GALLERY