Gado-gado is one of the foods derived from the Javanese berupasayur vegetables are boiled and mixed together, with herbs kacangatau sauce of peanuts and are mashed with egg slices and in general much that adding boiled potatoes that have been mashed for dip gado gado along with boiled potatoes cooked in peanut sauce and then sprinkled with fried onions. Empinggoreng little or crackers (there is also wearing prawn crackers) were also added.
Gado-gado can be eaten just like a salad with herbs / peanut sauce, but can also be eaten with white rice or sometimes also served with rice cake.
On this occasion, I will explain the ingredients and spices, as well as how to create a hodgepodge specials in Indonesia.
Materials and Seasoning Gado gado Specials
1. The main ingredient needed is 150-200 grams of tofu or about 3-4 pieces of large size. Can actually wear out anything but better if you use tofu.
2. Tempe nice and new as much as approximately 150-200 grams. Use tempeh new so the results are better.
3. Chicken eggs that have been boiled for about 2-3 grains. Peeled and cut into small little.
4. Sprouts fresh and nice as much as approximately 160 grams. Rinse and discard the bottom (root) before the stew.
5. fresh long beans 150 grams as well. Cut the tip of the tip, wash and cut into small pieces along approximately 2-3 cm.
6. Fresh lettuce leaves as much as 150-200 grams. Use curly lettuce and small pieces small (can be removed if you do not like).
7. Cucumber medium large size as much as 1 piece. Rinse da peeled before use.
8. Pare taste.
9. Vegetable Col much as 100 grams. Rinse before boiled and cut into small pieces as well.
10. Garlic medium large size as much as 7 pcs. 5 pcs smoothed to make the peanut sauce and 2 pcs for dyeing and tofu before frying.
11. Peanuts that have been fried roasted as many as 250-280 grams. Do not forget to remove the skin before in finely crushed for peanut sauce (peanut sauce seasoning).
12. Fruit red chili sauce to taste. Depending on taste, like many of the like spicy or very little to do not like (spices peanut sauce).
13. Santan about 500 ml. Better taken grated coconut juice to make it more legit (seasoning peanut sauce).
14. Air tamarind as much Kirang over 3 tablespoons (seasoning peanut sauce).
15. kaffir lime leaves as much as approximately 4-5 sheets (seasoning peanut sauce).
16. Sugar nice red for about 50-60 grams. Cut or combed sideways to more easily mixed with other ingredients (spices peanut sauce).
17. Salt to taste for dyeing tofu and peanut sauce (approximately each took 1 tablespoon).
18. cilantro to taste (approximately 3/4 small spoon) for seasoning dye tempeh and tofu.
19. Clean water is mature enough to mix the peanut sauce and seasoning tempeh him.
20. Oil taste.
21. customized complementary materials, such as fried onions, crackers, fried chips, etc.
How to Make Recipes Gado gado tasty and easy
1. First of all we will make the peanut sauce first. But while waiting for the peanut sauce so friends can boil all ingredients until cooked vegetables or somewhat ripe then cut pieces to taste.
2. Prepare a medium frying pan over low heat and give a little oil for frying.
3. Insert the garlic paste, chili and lime leaves purutnya 4-5. Saute and stir stir until fragrant smell.
4. Insert the prepared coconut milk and stir stir until completely mixed with spices stir above.
5. Enter the peanut roaster that has been refined. Mix and stir stir until all ingredients are well blended and the coconut milk to a boil.
6. The next step enter tamarind water and brown sugar that has been finely combed. Stir stir again until all ingredients are well blended.
7. Enter iodized salt to taste. Stir stir again until the aroma of brown sugar and nuts mixed and smell fragrant.
8. The next step frying tofu and tempe. But we make dye or marinade for tofu and tempeh make it more savory.
9. Puree garlic and ketumbarnya.
10. Give some water and add iodized salt to taste.
11. Prepare a frying pan over medium heat and let oil to taste.
12. Enter the tempeh and tofu that has been previously dipped into dye seasoning.
13. fro mberwarna tofu and tempeh until browned and cooked through.
14. Lift and tiny little pieces.
15. Take the vegetables are ripe and cut into pieces.
16. Put on a plate to taste. Give a little tofu, tempeh and boiled eggs that have been cut then flush with peanut sauce according to taste.
Good luck and if curious hodgepodge display can be viewed at the link http://adf.ly/1SWdtm
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