Gado Gado is not a salad dish but rather a “one meal” dish.
Amongst the common ingredients are boiled eggs, lontong rice, steamed potatoes, tofu, long beans and the list goes on.
A good spicy, creamy, sweet and yet sour peanut sauce completes this one dish meal.
5 cloves Garlic
1 tablespoon Coriander Powder
1 teaspoon Fennel Powder
1 teaspoon Cumin powder
Half stalk Lemon Grass (sliced thinly)
5 Dried Red Chillies (soaked) or bird’s eye chillies
Half packet of ready made 100% grounded peanut
Palm Sugar and Salt
Grind the above ingredients in the food processor until everything is well mixed
Removed into a mixing bowl.
Heat a saucepan , add about 350 to 400 ml water and include the grinded paste, tamarind juice, peanut, palm sugar and salt and bring to a boil over medium heat and simmer until it thickens.
Keep stirring to get to the consistency of peanut sauce that you like.
Add the taste accordingly to your likeness.
If the gravy is too thick, add more water to dilute the sauce.
(The above paste is similar to satay gravy)
How to cook Lontong Rice:
1 piece of the raw rice is equivalent one piece of the traditional Lontong rice cake.
Rinse the rice packets.
Boil with water covering these rice packets for about 30 to 40 minutes.
Drain the cooked rice packets after its cooked (the packet will expand)
Allow the rice packet to cool before dicing them into smaller cubes
Wash potatoes and bring to a boil.
Leave it to cool before cutting into smaller pieces.
Divide each fried firm toufu into four pieces before adding to the rest of the ingredients.
I prefer to add fresh turnips to my Gado Gado dish for some refreshing crunchy bites.
Peel the skin of the turnips and sliced them into length sides and set aside.
Topped the “Gado Gado” dish with a generous amount of small prawn chips before adding the peanut sauce over the dish.
Another vegetable ingredient are Japanese cucumbers. Peel of the cucumber and sliced diagonally.