Janet DeNeefe | To Stir with Love

RECIPE OF THE WEEK: Gado Gado


Posted on January 23rd, by janet in Recipes. Comments Off on RECIPE OF THE WEEK: Gado Gado

gado gado

Another Indonesian dish that varies from island to island. In Bali, Gado-Gado or jukut mesantok, as it is known in Bali, consist of spinach, bean sprouts, snack beans, tofu and rice cake. It is served in small warungs or sold by street vendors, who mix the sauce to order using a large mortar and pestle. It is then tossed with the vegetables and served in a banana leaf. In Java, Gado-Gado is served with a wider variety of vegetables, often including potato and cabbage. Therefore, the choice is yours.

Allow 200 grams of vegetables per person…..

Bean sprouts, spinach, beans, potato, broccoli, cauliflower
Cabbage, carrot, snow peas, cucumber, tomato wedges
Fried tempe or tofu, hard-boiled egg
Peanut sauce
Quartered or finely sliced krupuk udang (prawn crackers) or krupuk emping

Prepare the vegetables by boiling, steaming, and so forth.Slice  into bite-sized pieces or any manner you prefer and arrange on a platter, either in layers or mixed.
Top with fried tempe, tofu and hard-boiled egg, and pour peanut sauce over all. Garnish with shrimp crackers or fried shallot, wedges of tomato and cucumber.

To Serve : Gado-Gado may be served warm or chilled.





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