Recipe
Gado Gado
This is Indonesia on a plate, and if you grew up with it you already know. If you didn't, welcome to the peanut sauce that ruins all other peanut sauces for you. Gado gado means "mix mix," which is exactly what you do: a pile of vegetables, tofu, egg, and lontong, all buried under a sauce you will want to eat with a spoon straight from the pan.
Ingredients
- 1 cup roasted peanuts (or 3/4 cup natural peanut butter in a pinch)
- 3 cloves garlic
- 2 to 3 red chiles (sambal oelek works, 1 tbsp)
- 3 tbsp kecap manis
- 1 tbsp tamarind paste dissolved in 1/4 cup warm water (or lime juice)
- 1 tsp salt, plus sugar to balance
- Water to thin
- 1/2 head cabbage, shredded
- 2 cups bean sprouts
- 1 bunch spinach or kangkung
- 8 oz green beans, cut short
- 2 potatoes, boiled and sliced
- 1 block firm tofu, fried golden
- 4 eggs, boiled
- Lontong or plain rice
- Krupuk for the crunch
Steps
Moe Train's tip: Make double the sauce. It keeps a week in the fridge and it fixes everything: grilled chicken, cold noodles, a spoon.