Indonesian salad gado-gado
2 servings
40 minutes
The birthplace of Indonesian salad is considered to be the island of Java, where it is still a local specialty. There are many variations of this dish, but the main one is considered to be a combination with boiled eggs, beans and tofu. The main feature is peanut sauce, which is generously poured over the entire plate.
1
Roast the peanuts in a dry pan, then remove their shells.
- Shelled unsalted peanuts: 100 g
2
Place in a blender with garlic, palm sugar, shrimp paste, tamarind paste, soy sauce, juice of half a lime, and 120 ml of water. Blend until smooth. If the sauce seems too thick, add a little more water.
- Garlic: 2 cloves
- Cane sugar: 25 g
- Shrimp paste: 0.5 teaspoon
- Tamarind paste: 0.5 teaspoon
- Lime: 0.5 piece
- Light soy sauce: 10 ml
- Salt: to taste
3
Fry the tofu in oil until golden brown.
- Firm tofu: 100 g
4
Fry shrimp chips in boiling oil.
- Shrimp chips: 6 pieces
5
Boil eggs and potatoes until cooked.
- Potato: 2 pieces
- Chicken egg: 2 pieces
6
Then cut them into large pieces.
7
Blanch Kenyan beans in boiling water for 2-3 minutes, and blanch soybean sprouts in the same water for 30 seconds.
- Kenyan beans: 100 g
- Bean sprouts: 100 g
8
Place all prepared ingredients on a plate without mixing them.
9
Pour with peanut sauce.
- Shelled unsalted peanuts: 100 g
10
It can be eaten hot or cold.