For lunch, I usually go to a warung (snack) and have gado-gado with tempe, tofu and lontong!
Preparation of gado-gado is mainly the preparation of the peanut sauce, using cobek batu (Indonesian style stone pestle).
The pestle makes the peanuts not to become too soft and produce a certain kind of flavor which cannot be achieved by using blender or peanut butter. Using a pestle is not just crunching the peanuts but also mixes them with all other ingredients. To do pestling is not to pound but to grind and mix all ingredients together in circular hand movement with enough pressure to crush all ingredients. In Indonesia, this is called uleg or ulek, a technique used in making varieties of indonesian food.
Ingredients
Vegetables
100 g water spinach, boiled
100 g spinach, boiled
10 long bean, cut into small pieces then boil
1/2 chayote, peel then cut into small pieces (stick or cube shape) and boil
100 g bean sprouts, put in hot water
The peanut sauce (for each servings)
Chilli pepper (to taste)
2 clove of garlic
1/2 tea spoon fried terasi (shrimp paste)
1 tea spoon (or to taste) of salt
1 tea spoon (or to taste) coconout sugar or palm sugar (can be subtituted with brown sugar)
100 g peanut, deep fried
Water mixed with tamarind extract
Water
Additional ingredients
Deep fried tempe and tofu, cut into pieces
Deep fried emping (crackers made from gnetum gnemon)
Lontong (compressed rice roll) or rice.
Method
All prepartion is done in the cobek batu.
Pestle chilli pepper and garlic.
Add terasi, salt, coconut sugar, and the cashew nuts and peanuts.
Pestle more.
Add water and tamarind water little by little while keep on pestling until you get a thick sauce (don't put tamarind water too much, just put it to taste).
Add the vegetables (also add half egg, tofu, and tempe if you like). Mix it with the sauce.
Put into the plate
Pour a bit fried onion
Serve with emping and lontong (or rice).
Recipe from "http://recipes.wikia.com/wiki/Gado-gado"
Preparation of gado-gado is mainly the preparation of the peanut sauce, using cobek batu (Indonesian style stone pestle).
The pestle makes the peanuts not to become too soft and produce a certain kind of flavor which cannot be achieved by using blender or peanut butter. Using a pestle is not just crunching the peanuts but also mixes them with all other ingredients. To do pestling is not to pound but to grind and mix all ingredients together in circular hand movement with enough pressure to crush all ingredients. In Indonesia, this is called uleg or ulek, a technique used in making varieties of indonesian food.
Ingredients
Vegetables
100 g water spinach, boiled
100 g spinach, boiled
10 long bean, cut into small pieces then boil
1/2 chayote, peel then cut into small pieces (stick or cube shape) and boil
100 g bean sprouts, put in hot water
The peanut sauce (for each servings)
Chilli pepper (to taste)
2 clove of garlic
1/2 tea spoon fried terasi (shrimp paste)
1 tea spoon (or to taste) of salt
1 tea spoon (or to taste) coconout sugar or palm sugar (can be subtituted with brown sugar)
100 g peanut, deep fried
Water mixed with tamarind extract
Water
Additional ingredients
Deep fried tempe and tofu, cut into pieces
Deep fried emping (crackers made from gnetum gnemon)
Lontong (compressed rice roll) or rice.
Method
All prepartion is done in the cobek batu.
Pestle chilli pepper and garlic.
Add terasi, salt, coconut sugar, and the cashew nuts and peanuts.
Pestle more.
Add water and tamarind water little by little while keep on pestling until you get a thick sauce (don't put tamarind water too much, just put it to taste).
Add the vegetables (also add half egg, tofu, and tempe if you like). Mix it with the sauce.
Put into the plate
Pour a bit fried onion
Serve with emping and lontong (or rice).
Recipe from "http://recipes.wikia.com/wiki/Gado-gado"
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