Gado-gado is an Indonesian salad made out of boiled vegetables served with a peanut sauce dressing. This dish started as a hawker cart offering where fresh and boiled vegetables are served with sauce that are made in individually prepared to the likeness of the one consuming the salad.
- 1 cup string beans, slice
- 1 cup shredded cabbage
- 1 cup bean sprouts,
- 1/2 cucumber, thinly sliced
- 2 blocks tofu
- 2 pcs hard-boiled egg, quartered
- 10 pcs cherry tomatoes, halved
- 1/2 cup crunchy peanut butter
- 1 can coconut milk
- 6 cloves garlic, minced
- 5 red chilies, seeded and finely chopped
- 2 tsp terasi, belachan or bagoong
- 2 tbsp palm sugar or brown sugar
- 1 1/2 tbsp rice flour
- 1/4 cup water
- Blanch the string beans, shredded cabbage and bean sprouts. Drain then set aside.
- Deep fry tofu until golden brown, drain then cut into bite sized pieces.
- Arrange all vegetables, tofu and egg in a plate.
- In a sauce pan add oil then sauté garlic and chillies.
- Mix together remaining peanut sauce ingredients then pour into the sauce pan, bring to a boil then simmer until it thickens.
- Pour sauce on top then serve.