Gado Gado
This is a simple yet delicious and healthy dish. Gado Gado is a dish of steamed vegetable salad with a spicy peanut dressing.
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How old were you when you started cooking? 23 years old
Personal wish related to cooking: I would like to attend a professional culinary course one day, have my own organic garden, explore new dishes, master Risotto and also start to bake.
Molly Hwa , PR Director by day and Chef Du Partie to my family and dog by night.
Ingredients
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Gado Gado Sauce:
Part A
680g peanuts, roasted and pounded
1 litre water
10 tbs sugar
1 ½ tbs salt
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Part B
15 pcs shallots
6 cloves garlic
20-30 pcs dried chillies (use more if you prefer the heat)
1 tbs shrimp paste (belacan/ terasi) – omit if making vegetarian sauce
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2 pcs potatoes, cut into quarters & boiled
2 eggs, boiled and cut into quarters
Bean sprouts, blanched
Long beans, cut into 2-inch long, blanched
Firm tau hu, pan fried/baked & cut into cubes
Tempeh, cut into slices & pan fried/baked
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Optional Salad Ingredients
French beans, cut into 2-inch long, blanched
Spinach, blanched & roughly chopped
Cabbage, blanched and thinly sliced
Cucumber, cut into cubes
Chayote (Indonesian: labu siam), boiled
Melinjo Crackers (Emping)
Methods
- Boil A for 10 minutes.
- Grind B to a paste.
- Heat oil in pan and fry B till fragrant and oil separates from the paste.
- Add fried paste to the boiled groundnut sauce.
- Stir, lower the heat and simmer for 10 to 15 minutes.
- Set aside to cool. When it is cool, mix in half cup of crispy fried shallots.
- Boil potatoes and eggs separately.
- Blanch bean sprouts, cabbage, long beans, and rest of the vegetables for 2 to 3 minutes.
- Drain the water from the vegetables.
- Fry tau hu and tempeh for 1 minute on each side.
- To serve, place a portion of each salad ingredient onto a serving plate/bowl.
- Pour over the peanut sauce and mix well.
- This dish can be eaten warm or cold.
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