Gado Gado Nite@ Dix (23March)

Photos taken GADO GADO nitex

ROBERT SAYS THANK YOU To All who contributed for the food!

Gado Gado- Indonesian Salad

Gado-gado is one of the well-known dishes from Indonesia. Gado-gado literally means “mix mix” since gado-gado is the plural word of gado, so gado-gado means mixes. In Indonesia, gado-gado is not a salad dish group, it is a one dish meal…(get Gado-gado recipe after the jump

Speaking about gado-gado in Indonesia, several different numbers of gado-gado were developed based on the region. In East Java (around Surabaya), we call it Gado-gado Siram or Gado-gado Surabaya. Siram means pour as we order the food, the seller will place the ingredients (lontong, blanched vegetables, steamed potatoes, boiled eggs, tempe, tofu, etc.) on a plate and then pre-made gado-gado sauce is poured over, garnish with fried shallots and top with crackers (melinjo nuts and shrimp crackers). While in West Java (around Bandung and Bogor), the sellers will combine ground peanuts and spices, grind them in a mortar and pestle, add the cooked vegetables, mix them together, and transfer into a plate.



Gado-gado siram uses peanuts while Gado-gado Boplo uses cashew nuts
In addition, Gado-gado has carbohydrate supply from lontong and potatoes. Tempeh, tofu and eggs are the protein sources. Last but not least, the vegetables. Gado-gado can be made for pescetarianisms or pesco vegetarianisms who still consume fish and seafood; it can also be consumed by lacto-ovo vegetarians who include eggs and dairy products in their diet. Also, you can go for vegan by omitting dried shrimp paste (Indonesian: terasi/trassi, Malay: belachan/belacan) in gado-gado sauce and shrimp cracker, and skipping the egg. By leaving out the shrimp crackers, gado-gado is totally safe for people with celiac disease that can’t have any wheat in their diet.We'll have a mix mix nite, so please go through list of ingredients and tell us what u'll like to contribute (more than 1 item also can) or else u may kena arrow ") Linda will make the sauce!
Please email me asap316@yahoo.com or sms me 90294348 so that I can update the blog...Ingredients:

Blanched/steamed vegetables below

12 long green beans, cut into 4-cm long- Kelvin


$1 worth Chinese cabbage, shredded- Tracy

60cents worth-Bean sprouts-Geri

Fresh Vegetables

6 stalks-Chinese Lettuce-Irene
6 nos- Ripe Tomato-Irene

4 nos-Wedged Cucumber-Jayne&rachel


Other Complements

8 nos medium-Boiled/steamed potatoes,- Tracy


8 nos Boiled eggs, wedged-anna


8 pieces-Fried/baked tempe-Justin


6 pieces-Fried/baked tofu-Justin

1 log-Lontong (rice cake with log shape), cut into 1 cm thick-Augustine

1 can-Ready-to-use fried shallot-Tracy

1 packet-Melinjo nuts crackers - Linda

1 packet-Shrimp crackers-linda

Gado-gado sauce

10 cloves garlic, stir fried/fried/roasted 300 g roasted/fried peanuts (In this case, I used 1 cup of organic crunchy peanut butter) 1000 ml coconut milk 10 red chilies, discard the seed and stir fried/fried 1 tsp terasi (dried shrimp paste), toasted 1 block of coconut sugar (about 62.5 grams) 2-3 tbsp rice flour dissolve in a small amount of waterSambal20 red bird eyes chilies eggs boiled /steamed 1/2 tsp sugar Sea salt as desired

Method-Gado-Gado Sauce

1. Process garlic, peanuts/peanut butter, a half part of coconut milk, red chilies, terasi, coconut sugar in a food processor or blender. 2. In a sauce pot, combine processed mixture with the rest of coconut milk, stir and turn on the stove at low-medium heat. Stir occasionally. 3. Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Add rice flour mixture. Keep stirring until bubbling about 5 minutes. Remove from the heat.

Sambal

Combine all ingredients and process in a food processor/blender or you can grind them with mortar and pestle.

ServingPlace lettuce, slices of lontong and boiled potatoes, blanched vegetables, wedges of boiled egg, slices of fried tempe and tofu, and wedges of tomato, slices of cucumber. Pour the warm sauce over, garnish with fried shallot, crushed shrimp crackers and emping nuts crackers. Put sambal on the side as people has different tastebuds to handle the spiciness. You can omit the sambal if you don’t like the spicy sauce.

Tip- If the sauce to thick, add a small amount of water. - Always try the sauce before remove from the heat, so you can add salt or coconut sugar to match your tastebuds. - Serve gado-gado sauce while it is still warm. Warm up the sauce if it is cold. - If you still have leftover sauce, keep it in a jar and refrigerate/freeze. You may use for other dipping purposes.