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authentic and traditional Indonesian Gado-Gado #vegetarian #indonesianfood

As Associate in Nursing authentic and ancient Indonesian feeder direction, gado gado dish is legendary for its spicy peanut sauce and cooked bean curd.

The authentic and ancient technique to arrange this sauce is to use a cobek (pestle) and ulekan (flat rounded stone, mortar). The dry ingredients area unit ground initial, then the tamarind extract is else to succeed in the required consistency. I in person used a liquidiser though i'm certain the authentic technique would have created a far better conclusion.

In East Java (around Surabaya), the dish is termed gado-gado Surabaya or gado-gado Siram. Siram means that “pour as food is ordered”. Another version referred to as gado-gado Boplo comes from the world of Djakarta bearing the name. This version uses cashew whacky rather than peanuts for the sauce.
authentic and traditional Indonesian Gado-Gado #vegetarian #indonesianfood
Also try our recipe 15 Minute Vegetable Lo Mein #vegetarian #recipe

Ingredients

  • ½ lb green beans (or yardlong beans), cut into 2-inch pieces and blanched
  • ½ lb bean sprouts , blanched
  • ½ lb white cabbage , sliced and blanched
  • 4 hard-boiled eggs , quartered
  • 4 small cucumbers , sliced
  • 12 oz. firm tofu
  • 12 oz. tempeh
  • 2 potatoes , boiled and cubed (optional)
  • Lontong or rice cake (optional)
  • Krupuk or emping (optional)
  • For the sauce
  • 2 cups peanuts , unsalted
  • 5 cloves garlic , peeled
  • 2 red chili peppers seeded and chopped
  • 2 oz. palm sugar
  • 1 tablespoon tamarind extract
  • Juice of 1 lime
  • Salt

Instructions

  1. First, prepare the sauce by frying the peanuts in a hot pan with a tablespoon of vegetable oil (skip this step if they are roasted). Stir frequently for a few minutes until they get lightly brown.
  2. Mix the peanuts, garlic and chili with a mortar and pestle or in a blender to obtain a homogeneous paste.
  3. In a saucepan, combine the processed mixture with the tamarind extract, lime juice and water (about ¼ cup). Continue simmering to reach the desired consistency for about 5 minutes. Remove from the heat.
  4. Cut tofu in 1-inch cubes. Fry the tofu in a pan with hot vegetable oil to lightly brown them on all the sides.
  5. Slice the tempeh and fry it for a few minutes.
  6. Arrange all the ingredients on a plate and serve with the peanut sauce.

Read more our recipe AMAZING SPINACH SALAD #vegetarian #saladrecipe

Source : bit.ly/2sGxFDR

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