Gado-gado is one food that originated from Indonesia in the form of vegetables are boiled and blended into one, with a seasoning or sauce of crushed peanuts with sliced egg and fried onions sprinkled on top. Little fried chips or crackers (there are also wearing shrimp crackers) are also added.
Gado-gado can eat just like a salad with herbs / peanut sauce, but also can be eaten with white rice or sometimes also served with rice cake.
Vegetables are often used can vary, though the vegetables used are:
Green vegetables are sliced into small pieces such as lettuce, cabbage, cauliflower, green beans, and bean sprouts.
Other vegetables such as carrots and cucumbers.
tomatoes
Boiled potatoes are sliced.
Boiled eggs.
With the exception of boiled eggs and potatoes, vegetables used are usually still in a raw state. Although sometimes vegetables such as cabbage and cauliflower can also be boiled hot water. There are also vegetables are sometimes cooked with hot water vapor.
peanut sauce
One of the differences hodgepodge of other vegetable salad is a peanut sauce that is used. The materials used for peanut sauce can also be varied. Materials commonly used are:
The crushed peanuts
garlic
Chili, pepper
Lime juice
Salt, brown sugar
Sometimes also added:
coconut milk
soy sauce
Paste
RECIPE:
Ingredients:
50 grams of bean sprouts
150 grams of kale / spinach
100 grams of cabbage leaves
Pare a split second, rake the seeds, cut into 1 cm
1 piece of cooked squash, cut into pieces
1 piece out (8 × 8 cm), fry
1 piece of temp (8 × 8 cm), fry
Complementary Gado-gado recipe:
sliced boiled egg
chips
fried onions
crackers
Gado-gado Sambal recipe:
200 grams fried peanuts
2 red chilies
5 pieces chili sauce
1 teaspoon salt
1 / 2 teaspoons shrimp paste
1 tablespoon brown sugar
1 tablespoon tamarind water
200 ml boiled water
How To Make Gado-gado:
Boil the ingredients cooked vegetables, drained.
Mix vegetables, tofu, and tempeh with peanut sauce and stir well.
Serve with a complement.
*from variety sources