The Recipe Makes a Gado - Gado
22 May 2018
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INDONESIA FOOD CHANNEL - The original salad comes from Java, Indonesia which consists of vegetables that are boiled and blended so one, with a mashed bean seasoning. Equipped with hard boiled egg, cucumber slices and fried onions can add to the enjoyment. Gado-gado is usually served with sliced rice cake or can also be eaten with rice to taste.
Materials
Potatoes-2 pieces
Carrot-1 piece
Lettuce-8 sheets
Cucumber-1 piece
Long beans-100 grams
Toge siangi-100 grams
Kol-1 piece
Rice cake-1 piece
Tempe-1 Board
Know-2 pieces
Peanut sauce ingredients:
Coconut milk, coconut-grain 1/2 of 700 ml
Peanut skin-200 grams
Lime leaves, torn-4 sheets
Brown sugar, finely sliced-50 grams
Sweet soy sauce-2 tbsp
Granulated sugar-1 tsp
Tamarind – 1 tsp
Salt – 2 tsp
Oil for sauteing-2 tbsp
Subtle seasoning ingredients:
Curly red chillies, lightly boiled-8 fruits
Garlic, FRY briefly-4 cloves
Grilled shrimp paste-1/2 tsp
Galingale-3 cm
Supplementary materials:
Fried shallots-to taste
Prawn crackers-to taste
Boiled eggs-to taste
Step
Make vegetables
1. Peel vegetables such as potatoes and carrots. Clean, wash all vegetables.
2. Cut the potatoes and carrots to the shape dice are. Sliced cabbage.
3. Cut long beans.
4. Heat the water to taste in a pot to boil.
5. Take a little boiling water then seduh toge. Drain and then set aside.
6. Boiled potatoes, carrots, cabbage, and long beans in boiling water until done. Lift and drain, then set aside.
7. Cut cucumber, then set aside.
8. Sliced lettuce or leave it intact, according to taste. Set aside.
Make other materials
1. Puree 1 clove of garlic and salt.
2. Add a little water.
3. Soak the tempeh and tofu into it. FRY in hot oil. Lift and drain, then cut the shape dice are. Set aside.
4. Cut rice cake in the shape of dice being. Set aside.
Make peanut sauce
1. Clean wash peanuts. FRY in hot oil. Lift and drain, then leave to cool. Milled nuts using a blender until smooth. Set aside.
2. Dissolve tamarind with 3 tbsp of hot water. Strain and take water. Set aside.
3. Heat oil, Saute seasoning smooth and lime leaves until aromatic.
4. Stir in chopped peanuts, stir well.
5. Stir in coconut milk, brown sugar, sweet soy sauce, and salt. Mix well and cook until boiling.
6. Enter the tamarind water, mix well.
7. Cook until the sauce thickens and the correction of it feels.
8. Lift and set aside.
Presentation
1. Place on the plate like a piece of rice cake, potatoes, tofu, tempeh, vegetables and all. Add hard boiled eggs which is divided into 2 parts.
2. Pour the peanut sauce to taste.
3. Sprinkle with fried shallots and serve alongside shrimp crackers.
Happy cooking all.
Materials
Potatoes-2 pieces
Carrot-1 piece
Lettuce-8 sheets
Cucumber-1 piece
Long beans-100 grams
Toge siangi-100 grams
Kol-1 piece
Rice cake-1 piece
Tempe-1 Board
Know-2 pieces
Peanut sauce ingredients:
Coconut milk, coconut-grain 1/2 of 700 ml
Peanut skin-200 grams
Lime leaves, torn-4 sheets
Brown sugar, finely sliced-50 grams
Sweet soy sauce-2 tbsp
Granulated sugar-1 tsp
Tamarind – 1 tsp
Salt – 2 tsp
Oil for sauteing-2 tbsp
Subtle seasoning ingredients:
Curly red chillies, lightly boiled-8 fruits
Garlic, FRY briefly-4 cloves
Grilled shrimp paste-1/2 tsp
Galingale-3 cm
Supplementary materials:
Fried shallots-to taste
Prawn crackers-to taste
Boiled eggs-to taste
Step
Make vegetables
1. Peel vegetables such as potatoes and carrots. Clean, wash all vegetables.
2. Cut the potatoes and carrots to the shape dice are. Sliced cabbage.
3. Cut long beans.
4. Heat the water to taste in a pot to boil.
5. Take a little boiling water then seduh toge. Drain and then set aside.
6. Boiled potatoes, carrots, cabbage, and long beans in boiling water until done. Lift and drain, then set aside.
7. Cut cucumber, then set aside.
8. Sliced lettuce or leave it intact, according to taste. Set aside.
Make other materials
1. Puree 1 clove of garlic and salt.
2. Add a little water.
3. Soak the tempeh and tofu into it. FRY in hot oil. Lift and drain, then cut the shape dice are. Set aside.
4. Cut rice cake in the shape of dice being. Set aside.
Make peanut sauce
1. Clean wash peanuts. FRY in hot oil. Lift and drain, then leave to cool. Milled nuts using a blender until smooth. Set aside.
2. Dissolve tamarind with 3 tbsp of hot water. Strain and take water. Set aside.
3. Heat oil, Saute seasoning smooth and lime leaves until aromatic.
4. Stir in chopped peanuts, stir well.
5. Stir in coconut milk, brown sugar, sweet soy sauce, and salt. Mix well and cook until boiling.
6. Enter the tamarind water, mix well.
7. Cook until the sauce thickens and the correction of it feels.
8. Lift and set aside.
Presentation
1. Place on the plate like a piece of rice cake, potatoes, tofu, tempeh, vegetables and all. Add hard boiled eggs which is divided into 2 parts.
2. Pour the peanut sauce to taste.
3. Sprinkle with fried shallots and serve alongside shrimp crackers.
Happy cooking all.
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