Gao Gado
Team:
- Saco & Henk
Gado-gado (Indonesian: gado-gado) is an Indonesian vegetable dish that is known in the Netherlands and Suriname primarily as a staple of Chinese-Indonesian restaurants.
In this context, it consists of a mix of vegetables, a boiled egg, a serving of peanut sauce, and crumbled kroepoek (casave crackers). It is served with white rice or lontong (compressed rice cakes).
Gado-gado is suitable for vegetarians. It is inexpensive and quick to prepare, also in bigger quantities like this gathering (25 people)
Ingredients for 2 people:
175 grams rice 250 grams green beans 1/2 pointed cabbage (or Napa cabbage) 3 eggs 100 grams bean sprouts 1/2 cucumber Cassava crackers (krupuk) For the peanut sauce 2 tbsp peanut butter 2 tsp sambal oelek (or to taste) 1 small shallot 1 clove of garlic 0.5 tsp galangal powder (laos) 1.5 tbsp kecap manis (sweet soy sauce) 1 tbsp gula djawa (or brown soft sugar) 100 ml coconut milk (or water)
Instructions:
Cook the rice according to the package instructions.
Trim the ends off the green beans and cut them in half. Remove the hard core from the pointed cabbage and slice it into strips. Slice the cucumber.
Finely chop the shallot and the garlic.
Place the eggs in a small saucepan of water and bring to a boil; once boiling, cook for another 6 minutes. Then peel the eggs and cut them in half.
Meanwhile, proceed with cooking the vegetables. Boil the green beans and pointed cabbage for about 5 minutes, or slightly longer if you prefer them softer. Remove the green beans and cabbage from the pan using a slotted spoon. Then cook the bean sprouts (you can use the same water) for about 2 minutes.
While the vegetables and eggs are cooking, prepare the peanut sauce. Heat a little oil in a small saucepan and sauté the shallot and garlic for about 2 minutes. Then add the peanut butter, sambal, galangal, kecap manis, gula djawa (sugar), and coconut milk. Mix well and let it simmer gently over low heat for about 5 minutes, or until the sauce reaches your desired consistency.
Serve the rice with the assorted vegetables, eggs, and prawn crackers, and finish with the peanut sauce. Serve the gado-gado warm or cold, as preferred.
Ingredients
| Ingredient | Qty | Unit |
|---|---|---|
| Rice | 175 | g |
| Green beans | 250 | g |
| Pointed cabbage (or Napa cabbage) | 0.5 | pcs |
| Eggs | 3 | pcs |
| Bean sprouts | 100 | g |
| Cucumber | 0.5 | pcs |
| Cassava crackers (krupuk) | 12 | pcs |
| For the peanut sauce | — | — |
| Peanut butter | 2 | tbsp |
| Sambal oelek (or to taste) | 2 | tsp |
| Shallot | 1 | pcs |
| Garlic | 1 | clove |
| Galangal powder (laos) | 0.5 | tsp |
| Kecap manis (sweet soy sauce) | 1.5 | tbsp |
| Gula djawa (or brown soft sugar) | 1 | tbsp |
| Coconut milk (or water) | 100 | ml |
Base recipe serves 2.