Gado gado is an Indonesian dish of vegetables with peanut sauce. It can be served as a main, but also as part of an Indonesian meal with several different dishes.
Slightly adapted from “Kook nu eens zelf Indisch en Chinees- Nique van der Werff-Wijsman”
2 cloves garlic
1/2 tsp sambal oelek or sambal badjak
1/4 tsp trasi
1/2 tbsp oil
2 tbsp peanut butter (all natural, no ingredients except peanut)
1 tbsp ketjap manis
1 tsp goela jawa (palm sugar)
1/2 tsp tamarind paste
200 ml water
1/2 cm from a block of santen (creamed coconut)
Finally chop the onion and garlic. Use a mortar and pestle or blender to make into a purée, mix with the sambal, trasi and salt.
Heat the oil in a saucepan. Add the purée and sauté on medium heat until most of the moisture is evaporated, and the mixture doesn’t smell raw any more.
Add peanut butter, ketjap, goela jawa, tamarind paste and water. Mix well. Leave to bubble for a bit, until the sauce has the desired consistency. Add some more water if you think it’s too thick. Add the santen and mix. Taste and season with salt, goela jawa and tamarind paste if necessary. Serve.
200-300 g raw/cooked vegetables per person (can be cold or hot), for example cabbage, green beans, carrot, taugé, cucumber, cauliflower, potato
boiled eggs and/or fried tofu
To serve (optional): rice, krupuk
Serve all the ingredients with the peanut sauce poured over.
To make this dish vegan, don’t use the trasi (which is fermented shrimp paste), and make sure your sambal doesn’t contain shrimp paste. Also, don’t serve the dish with eggs. Krupuk contains shrimp, use cassava chips as an alternative.