Gado-gado

Servings: 5 People

Author: Suci Bakri

Cost: €20

1 pcs Cucumber Cut into big chunks
½ pcs Cabbage Cut into a big chunks and blanch
250 gr Kangkung (Asian Water spinach) Cut pinky length and blanch
150 gr Bean sprouts Clean the roots and blanch
200 gr Potatoes Boiled and cut into big cubes
300 gr Lontong (rice cake) Cook, let it cool and cut into big cubes
3 pcs Eggs Boiled and cut in halves
500 gr Tempe Marinated with salt water, scored, and deep fry. Cut into cubes when serving
500 gr Tofu Marinated with salt water, scored, and deep fry. Cut into cubes when serving
Kerupuk (prawn crackers)

Instead of frying my peanuts, I prefer bake them in the oven. Pre-heat the oven at 175℃. Spread the peanuts and cashew nuts on a baking tray that has already been layered with baking paper. Spray the peanuts with cooking spray and bake for about 15-20 minutes and stir occasionally to ensure the peanuts cook evenly.
Before mixing all the sauce ingredients, extract the tamarind juice with water. I used tamarind paste that still have seeds so after I get the brown juice from the tamarind, I drained the remaining seeds. You can use bowl to squeeze out all the juice. You'll need about 50ml of the tamarind juice, therefore use more water to squeeze out all the juice. Set aside
In a pestle and mortar or in a blender, add in the roasted peanuts, chili pepper, potatoes, shallots, garlic, and tamarind juice. Blend in until smooth. You can keep on adding warm water and blend until you get the desired consistency.
Pour in the blended peanut sauce into a sauce pan or deep skillet. Add in sweet soy sauce and seasonings. Stir until well-combined. Add water gradually and cook in a medium-low heat until it's oil come out and saucy. (Optional: you can add coconut milk and lime leaves if you like).

In a small sized pot, boil in lontong. I bought mine from Asian market in a small plastic sack. After its cooked and cooled down to room temprature, I cut it into big cubes. I usually use the same pot to boil lontong and my eggs. Boil the eggs for 7 minutes.
In a small sized pot, boil the whole peeled potatoes until fork tender. Cut the potatoes into big cubes. Set aside
In a medium sized pot, boil some water more than half of the pot. Add in a pinch of salt. Blanch in cabbage, kangkung, and bean sprouts. Blanching is a cooking technique where food, usually vegetables or fruits, is briefly boiled in water and then quickly cooled down by plunging it into ice water. Set aside.
For the tempe and tofu: I cut them and marinade them quick in salt water and garlic powder like 10minutes and then I deep fry them until golden brown.
For the cucumber, it is served fresh
Kerupuk, crush it on top

In a plate, add all vegetables and side dishes. Pour the peanut sauce over it and drizzle with extra kecap manis (sweet soy sauce). Mix it all together and enjoy! :)