We love our greens. Our greens need to be dip and dunked into something spicy. We love our spices.
This lovely salad is served with a very special sweet, sour and spicy peanut sauce. In our local dialect, the whole dish is known as Gado-Gado, which is literally “Mix-Mix” – from my very basic effort of translating the name into English.
This is a popular dish, can be found mostly at street side food vendors who cater for take-away food. Wrapped in banana leaves, locals enjoy it as snack or quick lunch.
There are many, many version of Gado-Gado out there. This version is how we prepared it in IndoChine Kitchen. The crucial ingredient is fresh pineapple juice – with the fiber and all.
Any kind of vegetables can be used – steamed or fresh. The most important point is that they need to be cut julienned to roughly same sizes. When it is ready to be served, the sauce will be poured on top and tossed around with the vegetables so everything is coated evenly with the spicy sauce. My most favorite item is of course, the crackers. We use emping melinjo (fried cracker made from seeds of Gnetum Gnemon) and traditional red and white rice cracker. Any type of plain flavored crackers – such as nachos or plain unsalted potato chips would be great substitute.
1/4 (300 gr) white cabbage
100 gr long beans
100 gr lettuce
1 (200 gr) cucumber
2 cups (200 gr) bean sprouts
2 sticks (20 gr) cilantro
10 (30 gr) spring onions
10 blocks (500 gr) fresh beancurd
50 gr red & white traditional Indonesian crackers
50 gr emping crackers
- Julienne white cabbage, cilantro, lettuce, spring onion
- Blanch beansprouts, long beans
- Deep fry beancurd till brown and cut to bite sizes
- Deep fry the crackers
For Sweet Sour Spicy Peanut Sauce
10 gr Thai green chili (small)
300 gr (1 1/2 cup) roasted / fried shelled peanuts, preferably with skin
50 gr palm sugar / brown sugar
3 cloves garlic
1 tablespoon lime juice
1/2 cup fresh pineapple juice
2 tablespoon sweet dark soy sauce
- Using mortal & pestle / food processor, grind nuts till crumbly. It is better not to grind them too fine since coarsely ground peanuts will provide richer texture to the sauce.
- In a spice grinder or mortal & pestle, mix in chili, garlic, palm sugar. Process until it reaches paste consistency.
- In a serving bowl. mix ground peanuts, chili paste, lime juice, pineapple juice and sweet dark soy sauce together. Stir till everything mixed well.
- Serve with the greens and crushed crackers.