The Gado-gado
INSTRUCTIONS
Hello, we are here to cook a delicious dish from the Indonesian region, while we prepare everything to the rhythm of the music that can never be absent in the moments that I enjoy cooking with your company.
Today if you think we are going to prepare a fresh salad because it is very hot, correct?
This salad is called El Gado-gado (vegetable salad with peanut sauce). In the gado-gado vegetables such as cabbage, bean sprouts, green beans and potatoes are used. We are also going to add egg and lettuce.
These are the ingredients:
- 1 teaspoon ground turmeric
- 1 tablespoon of salt
- 1 tablespoon of brown sugar
- 2 medium potatoes, peeled and diced.
- 1/2 cabbage cut in julienne
- 70 g bean sprouts
- 250 g green beans
- 1 cucumber cut into slices
- 2 ripe tomatoes, diced
- 4 hard-boiled eggs
- 100g firm tofu, diced
- 1 shallot chopped and fried
- 3 tablespoons coriander leaves
- vegetable oil for frying
- cornmeal to sprinkle the tofu
- 7 tablespoons peanut oil
- 2 large dried chilies
- 1 tablespoon of lemon juice
- 1 tablespoon dark soy sauce
- 375g crunchy peanut butter
- 1 cup of coconut milk
Put the oil in a small frying pan and fry the shallot cubes for a few seconds until they change color. Watch that they do not burn. Drain on absorbent paper. Fry the dried chilies until they are puffy and crisp. Discard the stems and seeds and cut the chiles into small pieces. Put it aside.
Add the lemon juice and soy sauce to a pan and add the peanut butter and mix well. Let it cool and when it is very cold add the shallot, chili and sugar. Mix everything very well and put in a glass jar to store.
To serve, mix 1 part of the pasta with 3 parts of coconut milk or water and heat. Add salt if necessary.
Prepare all the vegetables cut into small cubes or julienne, as you like.
Cook the potatoes in the water and turmeric until tender. Then drain and let cool. Likewise with the green beans and have the hard-boiled eggs divided into 4 ready.
Pour enough oil into a large skillet to reach. Cut the tofu into cubes and coat with a little cornmeal. Shake off the excess flour and then add them to the hot oil.
Fry, sautéing them as you go until golden brown and have a thin crust.
Serve everything in a salad bowl, mix the dressing and enjoy !!!
