Gado Gado

Kenny suggested to try gado gado sometime ago, so I trial it for Christmas dinner using Leung Yee Soo's recipe as a guide.




Ingredients:

625g beansprouts
625g cabbage, diced
625g long beans, cut into 3.5cm length
2.7 L water
1tsp salt
1tbsp sugar
225g potatoes, boiled, peeled and cut into pieces
6 soya bean cakes, fried and cut into pieces
3 packets fermented soya bean cake (tempeh), fried and cut into pieces
10 hard boiled eggs, sliced
cucumber wedges

Method

1. Boil separately: bean sprouts (1/2 min), cabbage (5min) and long beans(5min) in the water with 1tsp salt and 1tbsp sugar.
2. Lift and drain. Soak bean sprouts immediately in a basin of cold water.

Sauce:
A) 680g roasted peanuts, pounded
1 L water
10 tbsp sugar
1 ½ tsp salt

B) 15shallots
6 cloves garlic
1tbsp belachan
20-30 dried chillies

225ml oil
6-8tbsp vinegar

Method:

1. Boil A for 10min.
2. Grind B to a paste.
3. Heat oil in wok and fry paste till fragrant and oil comes through. Add 2. into 1. Stir, reduce the heat and let simmer for 10-15min. Add vinegar to taste. Remove from heat. Set aside sauce to cool.

To serve:
Place bean sprouts, cabbage, long beans, potatoes, soya bean cakes, tempeh on a plate. Garnish with sliced eggs and cucumber wedges. Serve with groundnut sauce separately.