Friday, November 22, 2013

Gado-Gado




Ingredients of Vegetables to Blanched or Steamed:
Half a bundle of Kangkung
1 small Sweet Corn
50g Bean sprouts
4 LongBeans
2 Potatoes
Half Chayote ( labu siam )

Fresh Vegetables:
Cucumber, sliced

Fried Items:-
Fried tempeh
Fried Taufu/ white beancurd

Other Complements:
Boiled eggs, wedged
Lontong (rice cake with log shape), cut into 1 cm thick
Melinjo crackers or Shrimp crackers


Gado-Gado Peanut Sauce:
200g roasted or fried peanuts
1 small chilli, if you want more hot, you could add more
2 cloves of garlic
25g palm sugar (or 2 tbsp brown sugar)
1 local lime
2cm kencur (white ginger – if you can get it)
salt to taste

Method:

Gado-Gado Sauce
1. Fry the chilli, garlic and kencur over a medium heat for a couple of minutes then remove from the heat and grind in a pestle and mortar, slowly adding the peanuts and continuing to grind until it is ground finely. Mix this mixture with water then transfer it back to the pan.  Bring the mixture to the boil then add lime juice, palm sugar, and salt to taste then simmer until thickened slightly, stirring constantly. Once the mixture has thickened, remove it from the heat and leave for at least a minute to cool.  

OR

In traditional way, use a flat stone mortar to ground the peanuts slowly adding in the kencur and garlic, continue grind slowly and add in palm sugar, lime juice, salt to taste, chili and slowly add water one at a time until your desire thickness of the peanut sauce mix well till combine, taste and dish up.

2. To serve, put the vegetables in a bowl along with the other ingredients pour a good few spoonfuls of the peanut sauce over the top and mix it all together.


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