Recipe by: Dewi Hackl

Source: Dewi Hackl

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Ingredients (Salad)*

  • 50 g bean sprouts
  • 150 g spinach leaves (or kangkong leaves)
  • 150 g long beans, cut into 2 cm long
  • 3 hard boiled eggs, sliced
  • Shallots, sliced and fried (optional)

Ingredients (Peanut sauce)

  • 250 g peanuts
  • Vegetable oil
  • 5 large red chilies, removed seeds
  • 5 shallots, sliced
  • 3 cloves garlic, sliced
  • 1/2 teaspoon dried shrimp paste
  • 150 g palm sugar
  • 1 tsp tamarind paste
  • 1/2 tsp salt
  • 200 ml hot water

Instructions (Preparation)

  • Blanch and drain the bean sprouts, spinach leaves (or kangkong leaves), and long beans.
  • Fry the peanuts in vegetable oil, then grind / pound using a pestle and mortar. This gives it better flavor.
  • Heat the frying pan without oil, place the chilies, shallot garlic let it cook for 4-5 minutes.
  • Transfer it in to the pestle and mortar, grind the spices in to paste. Add palm sugar and peanuts and grind well.
  • Finally, add the tamarind paste and hot water a little at a time and stir well.

Instructions (Serving)

  • Arrange the blanched vegetables on a plate. Pour the peanut sauce over it and garnish with egg slices and fried shallots if desired.

Download PDF here: Indonesian Gado Gado (Vegetable Salad with Peanut Sauce) Dewi Hackl

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