Gado-gado Recipe

Gado-gado Means "campuran" in Indonesia (or a mixture of English word) is something like a salad, but most Indonesians tend to eat like a snack or even sometimes as the main courses because it contains a lot ingredients that make you feel full. Therefore, this plate is tasty and healthy. I really dont know where is Gado-gado come from, but Semarang has some interesting options where you can enjoy a delicious Gado -gado.

INGREDIENTS: 
(for vegetables salad)
4 small cabbage , chopped and blanched
1 cup bean sprouts, blanched
100 g of green salad
2 hard boiled eggs , cut into wedges
2 fried tofu
2 potatoes boiled
2 lontong (compressed rice)
krupuk udang (prawn cracker)
2 tbsps fried shallots

(Peanut sauce for gado- gado)
500 gram fried peanuts
4 cloves of garlic, peeled
3 small red chilies, sliced ​​(can be replaced with paprika powder if you do not like it spicy )
8 cm lesser galangal peeled and chooped ( you do not have to add it if it does )
3 fresh kafir lime leaves
1 tsp salt
1 liter of water
500 ml of coconut milk
100g palm sugar
3 tbsps fried shallots

DIRECTIONS:
1. Prepare the sauce by frying the garlic and chilies. Then grind or mix with peanuts and lesser galangal until mixture is smooth. And then put in a pan with other ingredients, except fried shallots. Simmer over low heat for 30 minutes, stirring to prevent paste, Add more water if necessary .

2. Cut lontong (compressed rice), tofu and potatoes into small pieces , place in bowl , then add all the vegetables and krupuk udang (prawn cracker), pour sauce. Garnish with eggs, sprinkle with fried shallots .

Vegetables Peanut sauces (Pecel) Recipe

This is one of my recipes notes in Indonesia, where I found a unique food in jogjakarta area (near of west java), "pecel" is the name of this food, a kind of salad, but need steamed processing at first, served with peanut sauce that is savory and spicy, maybe you might be interested with this recipe, I try to write down the recipe below for you.

INGREDIENTS: 
(For Peanut Sauce) 
2 shallots
1 garlic
25 g red chilies
10 g Thai bird's eye chili
5 kaffir lime leaves
20 g lesser galangal
10 g tamarind pulp
1 g shrimp paste
120 g palm sugar
300 g peanuts, deep-fried
1 tsp salt
Oil for deep-frying

(For Vegetable Salad)
100 g red and white rice crackers, fried till fluffy
150 g tempeh, deep-fried and sliced thinly
150 g tofu, deep-fried and cut into cubes
150 g beansprouts, blanched
1 cucumber, quartered and sliced thinly
150 g long beans, cut into 3 cm length
150 g cassava leaves,
boiled Oil for deep-frying

DIRECTIONS: 
1. Heat oil in a wok. fry the Peanuts. Blend until thick. Set aside. Fry the chiles, onion and garlic until softened, about 2 min.
 
2. Combine kaffir lime leaves, salt, lesser galangal, chilies, onion and garlic in a mortar. Grind to coarse paste. Add the tamarind pulp, palm sugar and shrimp paste in a mortar and pound until fine. Add the peanuts. Mix well.

3. Remove the paste and keep in airtight container till serving. To serve, add 1 cup of warm water to dilute 1 cup of peanut paste in a bowl. Pour on top of vegetables.