Ingredients (for 2):
One pack of lontong (steamed sticky rice)
Vegetables:
50 grams green beans
50 grams cabbage
4 or 5 fresh lettuce leaves
50 grams bean sprouts
1/2 cucumber and 1/2 tomato
Fried tempe and/or tofu (sliced dice size or a bit bigger).
1 boiled potato
1 boiled egg
Prawn crackers and/or emping
Sauce:
30 grams of peanuts fried in some oil
3 fried chilies and a red pepper (sliced before fried)
250 ml Coconut milk, salt, 1/2 spoon of tamarind sauce, 1/2 spoon of traditional palm sugar, 1/2 teaspoon of terasi (fermented fish paste), daun salam
How to Make Gado-Gado
Grind fried peanuts, fried chilies and red pepper along with terasi and palm sugar to a paste. Pour all the ground spices into the pan of coconut milk and boil on a small fire, adding half a spoon of tamarind sauce, salt (according to taste) and daun salam and keep on stirring to prevent the sauce from coagulating and then take it off the stove when the sauce changes into a yellowish color and becomes fragrant. Boil the green beans and cabbage after chopping them (beans in about 4 cm long pieces, cabbage double dice size). Blanche the bean sprouts. Cut the lontong (steamed rice), fried tofu, tempe and egg into chunks.
Serving up your Gado-Gado
Arrange lettuce leaves at the bottom of the plate and pile up the dice size lontong, fried tofu, tempe, vegetables, bean sprouts as well as emping and prawn crackers and finally top the gado-gado generously with the sauce.
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