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Indonesian cuisine is one of the most vibrant and colorful cuisines in the world, full of intense flavor. It is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 18,000 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia their home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important.
The diversity in Indonesia has led to a rich culinary heritage. From the famous rendang to Indonesian salad gado-gado, every Indonesian food is really worth to try.
Just like what I am going to share today- as my promise before from the previous post, that I will post Gado gado Salad in a different post.
So here it is..... 😃
Gado gado is one of popular Indonesian dishes. Its on the list of Indonesian national dish among with others.
It's a dish consist of a mix of pre-boiled vegetable and fried tofu (or sometimes with tempeh) and dressing with creamy umami peanut sauce then served with kerupuk (shrimp cracker or other type of cracker). Lontong or rice cake also serves as a complement. Adding simple chili sambal is most people's choice to enjoy this delicious and healthy gado gado.
You may love this Indonesian mix salad with peanut sauce; Gado Gado Betawi also
Gado gado literally means mix or like "hodgepodge" 😊 . So indeed it's vegetables mix. Some non-Indonesian call it salad, yes..it's true cause it consists many vegetables. But Indonesian eat this gado gado as main dish ( mostly lunchtime) cause it also consist some protein like tofu ( and tempeh) also eggs. Also mostly we eat it with rice cake (lontong) as carbohydrate source. So we didn't consider it as "salad" cause we have all in one plate.
Talking about gado-gado, we have a dozen types of gado gado. Every region has its own version of gado gado. From East Java, Surabaya gado gado is most popular. İt is slightly different from gado gado in Jakarta / Betawi (we call it gado gado Betawi) . In middle java, people also serve different kinds of gado gado. But all gado gado using one similar ingredient; Peanut sauce as dressing.
Surabaya is the capital city of East Java province and it's my homeland. The second-largest city in population after Jakarta.
And as other regions/cities in Indonesia Surabaya is also famous for the richness of its own typical cuisine. Talking about Surabaya food is like holding a very long shopping list that you want and you need them all! Surabaya foods are rich and full of flavor distinguish from other cuisines from other İndonesian cities/regions.
And today I will share gado gado from my homeland city--Surabaya. Maybe next time I will share also how to make gado gado Jakarta/ Betawi version -- a city I'd been lived for a few years before I moved to Türkey.
The difference from those 2 cities is the vegetables used and how to make the peanut sauce.
Surabaya gado gado using coconut milk to make the sauce then cook it and thicken by adding a small amount of rice flour solution.
While Jakarta/ Betawi gado gado, peanut sauce grind with garlic and chili and palm sugar. Jeruk nipis (kaffir lime juice) adding into it so the taste is slightly sweet, umami with a sour touch of jeruk nipis.
Indonesian Gado Gado Recipe
By: Çitra's Home Diary
Ingredients:
Peanut sauce dressing:
🥗 4-6 Tbsp vegetable oil
🥗 150 gr ( 1 cup) raw/ roasted peanut
🥗 4 red chilies, seeded
🥗 6-7 cloves of garlic
🥗 2 tsp salt or to taste
🥗 100 gr palm/ brown sugar
🥗 1½ cup of water
🥗 2 Tbsp tamarind paste
🥗 500 ml (2 cups) medium thickness coconut milk*
🥗 1½-2 Tbsp rice flour, dilute in ½ cup of water
Note: (*) I diluted 200 ml coconut cream up to 500 ml
1 cup 250 ml
How to make peanut sauce:
1) Heat cooking oil in a wok/ skillet, stir fry peanut until almost cooked. Then add in garlic and red chili, continue to stir fry for 2 or 3 minutes more until cook through. Turn off the heat.
note: İf you use roasted peanut, just fry all of them together for 4-5 minutes just to bring the peanut "alive" again.
2) Do not discard the oil, blend them all with salt, palm sugar, and water until really smooth. Use hand handled blender or blender jar.
3) Move into a saucepan, add coconut milk, tamarind paste, and diluted rice flour. cook over medium heat until bubbling. Do not move from stove-stir frequently to prevent browning at the bottom part and coconut milk become separate. Turn off the heat and move to the clean jar.
Note: the consistency of the sauce is slightly thinner than peanut butter and pouring-able.
🥗 Lontong/ rice cake. See how to make it here.
🥗 fried tofu. See how to make tofu at home here.
🥗 boiled eggs
🥗 lettuce
🥗 bean sprout, blanched
🥗 boiled potato
🥗 cabbage finely sliced, boiled
🥗 cucumber / tomato (optional)
🥗 shrimp cracker
🥗 "emping melinjo" cracker
🥗 sambal chili (recipe below)
🥗 fried shallot
How to make sambal chili
How to mak sambal chili:
Boil all in a small amount of water until chili and garlic are soft. Discard the water and blend to pureé smooth, add a pinch of salt. Boil again with a small amount of water until bubbling. Remove from heat and store in a clean jar.
HOW TO SERVE GADO GADO?
After you have your peanut sauce ready, arrange everything on your plate. There is no actual rule of it. But mostly gado gado seller here would cut lontong / rice cake into bite-size and place onto plate 1st as "base". Followed by boiled cabbage, blanched bean sprout next to it, then roughly cut lettuce over it. Cut boiled potato in thinly, cut fried tofu and some cuts of boiled egg.
Crack roughly some kerupuk cracker and emping melinjo cracker, then generously dressing with peanut sauce. Sprinkle with crunchy fried shallot. Add chili sambal as your prefer. Then... you get your gado gado plate ready to enjoy.
You add some cucumber cuts or tomato (optional).
Enjoy.
Follow me at Instagram; @citra_homediary
Surabaya is the capital city of East Java province and it's my homeland. The second-largest city in population after Jakarta.
And as other regions/cities in Indonesia Surabaya is also famous for the richness of its own typical cuisine. Talking about Surabaya food is like holding a very long shopping list that you want and you need them all! Surabaya foods are rich and full of flavor distinguish from other cuisines from other İndonesian cities/regions.
And today I will share gado gado from my homeland city--Surabaya. Maybe next time I will share also how to make gado gado Jakarta/ Betawi version -- a city I'd been lived for a few years before I moved to Türkey.
The difference from those 2 cities is the vegetables used and how to make the peanut sauce.
Surabaya gado gado using coconut milk to make the sauce then cook it and thicken by adding a small amount of rice flour solution.
While Jakarta/ Betawi gado gado, peanut sauce grind with garlic and chili and palm sugar. Jeruk nipis (kaffir lime juice) adding into it so the taste is slightly sweet, umami with a sour touch of jeruk nipis.
So here it is my mom's style Surabaya Gado-gado recipe, I'll share it with you as well. Please leave in the comment section below if you have any questions about this dish or other recipes 😊
By: Çitra's Home Diary
Ingredients:
Peanut sauce dressing:
🥗 4-6 Tbsp vegetable oil
🥗 150 gr ( 1 cup) raw/ roasted peanut
🥗 4 red chilies, seeded
🥗 6-7 cloves of garlic
🥗 2 tsp salt or to taste
🥗 100 gr palm/ brown sugar
🥗 1½ cup of water
🥗 2 Tbsp tamarind paste
🥗 500 ml (2 cups) medium thickness coconut milk*
🥗 1½-2 Tbsp rice flour, dilute in ½ cup of water
Note: (*) I diluted 200 ml coconut cream up to 500 ml
1 cup 250 ml
How to make peanut sauce:
1) Heat cooking oil in a wok/ skillet, stir fry peanut until almost cooked. Then add in garlic and red chili, continue to stir fry for 2 or 3 minutes more until cook through. Turn off the heat.
note: İf you use roasted peanut, just fry all of them together for 4-5 minutes just to bring the peanut "alive" again.
2) Do not discard the oil, blend them all with salt, palm sugar, and water until really smooth. Use hand handled blender or blender jar.
Note: the consistency of the sauce is slightly thinner than peanut butter and pouring-able.
Your gado gado sauce is ready to use. Keep in refrigerator for up to 5 days, warm up if you want to use it again.
Compliments:🥗 Lontong/ rice cake. See how to make it here.
🥗 fried tofu. See how to make tofu at home here.
🥗 boiled eggs
🥗 lettuce
🥗 bean sprout, blanched
🥗 boiled potato
🥗 cabbage finely sliced, boiled
🥗 cucumber / tomato (optional)
🥗 shrimp cracker
🥗 "emping melinjo" cracker
🥗 sambal chili (recipe below)
🥗 fried shallot
How to make sambal chili
- 3-4 cloves of garlic
- few red chili peppers
- some birds eye chili pepper.
How to mak sambal chili:
Boil all in a small amount of water until chili and garlic are soft. Discard the water and blend to pureé smooth, add a pinch of salt. Boil again with a small amount of water until bubbling. Remove from heat and store in a clean jar.
HOW TO SERVE GADO GADO?
After you have your peanut sauce ready, arrange everything on your plate. There is no actual rule of it. But mostly gado gado seller here would cut lontong / rice cake into bite-size and place onto plate 1st as "base". Followed by boiled cabbage, blanched bean sprout next to it, then roughly cut lettuce over it. Cut boiled potato in thinly, cut fried tofu and some cuts of boiled egg.
Crack roughly some kerupuk cracker and emping melinjo cracker, then generously dressing with peanut sauce. Sprinkle with crunchy fried shallot. Add chili sambal as your prefer. Then... you get your gado gado plate ready to enjoy.
You add some cucumber cuts or tomato (optional).
Enjoy.
If you making this recipe, please let me know.
Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚
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Check my other yummy recipes:
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| INDONESIAN FOOD RECIPE; SATE PADANG / Padang style Satay |
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| INDONESIAN COCONUT TURMERIC RICE AND GRILLED CHICKEN. Best and authentic recipe |
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| AYAM BAKAR TALIWANG / INDONESIAN SPICY GRILLED CHICKEN FROM LOMBOK |
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Great post! I loved trying all the Gado Gado when we went to Indonesia. It's the original 'rice bowl' and I could eat it often. I will definitely try that peanut sauce too!
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