Gado-Gado Recipe

: Gado-Gado Sauce 1. Process garlic, peanuts/peanut butter, a half part of coconut milk, red chilies, terasi, coconut sugar in a food processor or blender.

In a sauce pot, combine processed mixture with the rest of coconut milk, stir and turn on the stove at low-medium heat. Stir occasionally.

Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Add rice flour mixture. Keep stirring until bubbling about 5 minutes. Remove from the heat. Sambal Combine all ingredients and process in a food processor/blender or you can grind them with mortar and pestle. Serving Place lettuce, slices of lontong and boiled potatoes, blanched vegetables, wedges of boiled egg, slices of fried tempe and tofu, and wedges of tomato, slices of cucumber. Pour the warm sauce over, garnish with fried shallot, crushed shrimp crackers and emping nuts crackers. Put sambal on the side as people has different tastebuds to handle the spiciness. You can omit the sambal if you don’t like the spicy sauce. Tips - If the sauce to thick, add a small amount of water. - Always try the sauce before remove from the heat, so you can add salt or coconut sugar to match your tastebuds. - Serve gado-gado sauce while it is still warm. Warm up the sauce if it is cold. - If you still have leftover sauce, keep it in a jar and refrigerate/freeze. You may use for other dipping purposes. Glossary: Emping Melinjo : Melinjo or padi oats crackers Lontong : Rice cake with log shape Kerupuk/krupuk Udang: shrimp crackers Tempe/Tempeh : Indonesian fermented soy bean cake Terasi/Trassi: dried shrimp paste