A quick and easy recipe for an Indonesian salad of cooked vegetables, served with a peanut sauce dressing, popular in Southeast Asia.
Let's start cooking!
Step 1 - Cut and blanch vegetables, and make chili paste
- Cut long green beans to about 4-5 cm long, shred Chinese cabbage, cut tomatoes into wedges and slice cucumber.
- Blanch all the vegetables, including bean sprouts, and set aside.
- In mortar and pestle, pound chili padi and ½ tsp sugar until it becomes a paste. Set aside. This dish contains very little fat and almost no cholesterol at all, the only source of fat coming from the peanut sauce. The rest of the ingredients in gado-gado are vegetables, which are rich sources of vitamin and fiber.
Step 2 - Blend and cook gado-gado sauce
- In a food processor or blender, add garlic, peanuts, 500ml coconut milk, large red chilies, terasi and coconut sugar and blend into a paste.
- In a sauce pot at low-medium heat, combine blended mixture with the rest of coconut milk, stirring occasionally.
- Allow sauce to simmer until oil rises to the surface, then add the rice flour mixture.
- Season with salt or sugar to taste. Stir for 5 minutes until bubbling, then remove from the heat and set aside. Eaten as a complete meal, gado-gado actually means “eaten without rice”
Assemble, Garnish and Serve!
To serve, arrange slices of lontong and blanched vegetables, wedges of boiled egg, tempeh, and tomato wedges and cucumber slices in a large plate. Pour the warm sauce on the side, garnish with fried shallots and shrimp crackers, with chili paste on the side.