Gado-gado with local almonds
200gms tuna or makerrel
1 tbs oil (sunflower, safflower )
¼ tsp terasi /shrimp paste (optl)
9 red shallots, finely sliced
1-2 mild red chilli, finely sliced
½ cup kenari or almonds, ground
2 tsp white or raw sugar
- tbs mild white vinegar
- medium cucumber, very finely sliced
½ cup mung sprouts (cleaned if possible)
- cup long beans, shaved in super thin slivers
½ cup carrot, grated
¼ cabbage, finely sliced
Slice the fish into bite-sized chunks approx 5cmx5cm. Heat the oil in a wok and fry the fish until dry. Add the terasi at the end and fry for 2 minutes. Grind the fish until dry with the terasi. Mix all the ingredients together, including the vegetables.
Garnish with thinly sliced red shallots.