Gado-Gado with its spicy peanut sauce over blanched veggies is a delicious treat popular throughout Indonesia. At the Longhouse, the Gado-Gado is served table side. Spices are ground and the sauce is made before your eyes. Here is our recipe.
Special equipment: mortar stone/grinding stone. (If a grinding stone is not available, you may substitute a food processor, but the grinding stone is preferable)
100g spinach, washed and blanched
100g bean sprout, washed and blanched
100g long beans (green beans), cut into 5cm pieces, washed and boiled
1 large fresh tomato, wash, cut into wedges
1 fresh cucumber, wash cut into half moons
200g fresh tofu cut into 2cm cubes and deep fried
4 tbsp sweet soy sauce to serve
Fried shallot to serve
Prawn cracker to serve
400g fried peanuts
4 fresh shallot, peeled and cut in half
4 fresh garlic, peeled and cut in half
2 tsp black soy bean paste (available in Asian Markets)
1 fresh bird eye chili
4 tbsp palm sugar (brown sugar is a substitute)
3 cups water
1 tsp lime juice
1 tsp salt
1. Peanut sauce: in mortar stone, place peanut, shallots, garlic. Mix well until smooth. Add black soy bean paste, chili, palm sugar and mix again very well. Add water little by little continuously until the mixture becomes a smooth paste. Add lime juice and salt to taste.
2. Toss the vegetables in the peanut sauce and divide onto plates.
3. Serve with crisp prawn cracker on top.