Gado-gado

Main ingredients

  • 1 piece lontong (rice cake), sliced (see pantry)
  • ¼ cup lettuce for garnish
  • 1 piece long bean, cut into 5 cm length, blanched
  • ¼ cup cabbage, blanched and shredded
  • ¼ cup cucumber, sliced
  • ¼ cup beansprout, blanched
  • 1 piece potato, steamed or boiled and cubed
  • 1 boiled egg
  • ¼ cup fried tofu, cubed
  • ¼ cup fried tempe, cubed
  • 1 tablespoon sambal (see pantry)
  • 1 lime cheek
  • 1 tablespoon fried shallot
  • 1 cup melinjo crackers
  • 1 piece prawn cracker

Peanut sauce ingredients

  • 1 cup fried peanut
  • ½ cup fried shallot
  • ½ cup fried garlic
  • 4 pieces fried small chilli
  • 5 pieces fried large chilli
  • 1 tablespoon tamarind pulp
  • 1 tablespoon palm sugar syrup
  • Salt to taste
  • 350 ml second press coconut milk

Method

  • Pound fried shallot, fried garlic, fried chilli and fried peanut in a mortar and pestle.
  • Once smooth, add in tamarind pulp, palm sugar syrup and salt, continue to mix through.
  • Transfer the paste into a pan, add in coconut milk and simmer until thick.
  • To assemble the dish, nicely arrange all vegetables, fried tempe, fried tofu, sliced lontong, boiled egg on a plate and drizzle peanut sauce on it, sprinkle fried shallot on top, put lime cheek and sambal on the side.

LONTONG

To make 4 pieces lontong

Ingredients

  • 4 pieces square (25 x 30 cm) banana leaves, preferably not too old
  • 4 cups rice
  • 8 pieces tooth picks
  • 1 piece pandan leaf
  • Water (room temperature)
  • Hot water

Method

  • Soak the rice for 1 hour.
  • Blanch the banana leaves in water and then turn into tubes with 4 cm diameter, bind one tip with tooth pick.
  • Add in the rice one third of the tube and bind another tip with tooth pick.
  • In the deep pan, put lontong and cover with water and add pandan leaf.
  • Cook on medium heat until it gets solidified and chewy texture.
  • You can add in hot water in the middle the cooking if the water is reduced down before the lontong is really cooked.

CHILLI SAMBAL

Ingredients

  • 1 cup red bird eye chilli
  • 1 cup white vinegar
  • 1 ½ cup water

Method

  • Boil all ingredients together, blend and strain.
30 minutes
2 portions