Recipe: Gado-Gado Surabaya
(Gado-Gado Siram)
Ingredients:
Blanched/steamed vegetables
long green beans, cut into 4-5 cm long
Chinese cabbage, shredded
Bean sprouts
Fresh Vegetables:
Lettuce
Tomato, wedged
Cucumber, sliced
Other Complements:
Boiled/steamed potatoes, sliced
Boiled eggs, wedged
Fried/baked tempe
Fried/baked tofu
Lontong (rice cake with log shape), cut into 1 cm thick
Ready-to-use fried shallot
Melinjo nuts crackers
Shrimp crackers
Gado-gado sauce:
10 cloves garlic, stir fried/fried/roasted
300 g roasted/fried peanuts (In this case, I used 1 cup of organic crunchy peanut butter)
1000 ml coconut milk
10 red chilies, discard the seed and stir fried/fried
1 tsp terasi (dried shrimp paste), toasted
1 block of coconut sugar (about 62.5 grams)
2-3 tbsp rice flour dissolve in a small amount of water
Sambal:
20 red bird eyes chilies, boiled /steamed
1/2 tsp sugar
Sea salt as desired
Method:
Gado-Gado Sauce
1. Process garlic, peanuts/peanut butter, a half part of coconut milk, red chilies, terasi, coconut sugar in a food processor or blender.
2. In a sauce pot, combine processed mixture with the rest of coconut milk, stir and turn on the stove at low-medium heat. Stir occasionally.
3. Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Add rice flour mixture. Keep stirring until bubbling about 5 minutes. Remove from the heat.
Sambal
Combine all ingredients and process in a food processor/blender or you can grind them with mortar and pestle.
Serving
Place lettuce, slices of lontong and boiled potatoes, blanched vegetables, wedges of boiled egg, slices of fried tempe and tofu, and wedges of tomato, slices of cucumber. Pour the warm sauce over, garnish with fried shallot, crushed shrimp crackers and emping nuts crackers. Put sambal on the side as people has different tastebuds to handle the spiciness. You can omit the sambal if you don’t like the spicy sauce.
Tips
- If the sauce to thick, add a small amount of water.
- Always try the sauce before remove from the heat, so you can add salt or coconut sugar to match your tastebuds.
- Serve gado-gado sauce while it is still warm. Warm up the sauce if it is cold.
- If you still have leftover sauce, keep it in a jar and refrigerate/freeze. You may use for other dipping purposes.
Glossary:
Emping Melinjo: Melinjo or padi oats crackers
Lontong: Rice cake with log shape
Kerupuk/krupuk Udang: shrimp crackers
Tempe/Tempeh: Indonesian fermented soy bean cake
Terasi/Trassi: dried shrimp paste
Comments
Btw emping is high of uric acid, if you have gout or something, better watch out. Maybe you can called it Indonesian's salad. :)
@ Noorany: Thank you so much! I've discovered this recipe thanks to you! I would be very happy to share your "own" recipe!
@ Sima: Not me. I don't like fish and seafood. :o( But I love to share my friends meal. :o)
@ Mickey: I can't answer you question. Please, don't ask to my wife... ;o)
@ Noaslpls: It looks very delicious. Will try it asap! Feel free to share your own recipe with us!
@ Ria sudibyo: Noorany has answered my questions, and talked about gado-gado. I'm curious ! ;o)
@ Shabeen: how lucky you are! Will you send a photo?
Hey, it's one of my favorite foods.. How do you know it?
Gado-gado... yummy. I love it. I'm not sure which gado-gado version we have over here, maybe it's Surabaya or maybe Noorany's gado-gado.
Are you a sweet house husband? hehehe!
I am drooling...
I love all foods :)"