451 Gado-Gado Dutch Indonesian

By andreajayros

Ingredients

• 100 grams of cabbage (white, green, savoy cabbage or cauliflower)
• 100 grams of green beans
• 100 grams bean sprouts
• 1/2 cucumber
• 2 large boiled potatoes
• 3 lettuce leaves
• 2 tablespoons of chopped celery
• 1/4 block tofu
• 1/4 slice tempeh
• 1/4 block santen (creamed coconut)
• 1/2 jar of peanut butter
• 10 grams emping belindjoe
• 10 gram krupuk (prawn cracker)
• 2 hard boiled eggs
• 2 tablespoons of oil
• 2 cups of water
• 1 tablespoon of vinegar
• spices
• 3 tablespoons chopped onions
• 2 chopped garlic cloves
• 2 teaspoons sambal terasi (chili sauce with prawn paste)
• piece of tamarind (asem) the size of two walnuts
• 2 teaspoons of Javanese sugar
• 1 tablespoon of soy sauce
• salt

Details

Servings 1
Adapted from pisangsusu.com

Preparation

Step 1

Clean the vegetables; cook cabbage and beans briefly. Rinse the bean sprouts with boiling water. Drain the vegetables.

Make a watery paste of the tamarind with of 3 tablespoons of water and salt; Cut the tempeh and tofu into slices and marinate them in this paste.

Fry the prawn crackers (find a vegan substitute) and the emping and in the left over oil, fry half of the onions. Rub the rest of the onions, garlic, chilli, sugar and salt together into a paste, saute until the onions are yellow.

Bring water to the boil with the creamed coconut and the paste. Mix in the peanut butter and finally the tamarind water, vinegar and soy sauce.

Fry the pieces of tofu and tempe until golden brown.

Place the lettuce leaves on a plate, arrange the cooked vegetables and potatoes on top. Pour the peanut sauce over it and garnish with the fried pieces of tofu and tempeh, the emping and prawn crackers. Add sliced cucumber, unpeeled but with the seeds removed. Sprinkle with the fried onions and chopped celery.

Instead of pouring the sauce over it, you can serve it separately. Decorate the dish the same way but without the sauce.

I cook the cabbage, along with the beans in a large pan. The eggs lie underneath. I cook the vegetables briefly and rinse them with cold water. The beans and cabbage remain nice and crisp that way. I boil the potatoes separately because they require more time. I do not rinse the bean sprouts in hot water, because I like them raw, but make them how ever you like it.

Fry the paste and pour in the water with a piece of cream coconut.

I bring the broth to the boil and add the peanut butter. It dissolves instantly. How easy. When I make my family recipe peanut sauce, I have to stir for quit a long time to get it right. This sauce materializes in front of your eyes. Finish it with the tamarind water (asem), vinegar and soy sauce.

My daughter has made these lovely cubes of rice with a special rice cube maker for sushi. Works well with gado-gado as a kind of tender lontong. Those blocks disappear under the sauce quickly ;-).

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