Gado-gado peanut sauce:
- 200 gram peanut, deep-fried or roasted
- 4 cloves garlic
- 50 gram palm sugar
- 1 to 15 chilies (use as your preference)
- 1 tablespoon salt
- 1 teaspoon tamarind pulp, soaked in 2 tablespoon of warm water to get the juice
- 1 tablespoon sweet soy sauce
- 1 lime juice
- 2 cup hot water
- 4 potatoes, peeled, cubed, and boiled
- Lontong or Ketupat (ketupat is made from white rice wrapped in a square shape with coconut palm leaves meanwhile lontong is made from white rice wrapped in banana leaf)
The proteins :
- 4 eggs, hard-boiled, peeled, and cut into quarters
- Deep fried tofu
- Deep fried tempeh (soybean fermented)
The vegetables :
- Blanched cabbage
- Blanched bean sprouts
- Blanched snake beans
- Blanched spinach
- Blanched carrot
- Raw cucumber
Garnish and accompaniments :
- Fried shallots *optional
- Prawn crackers *optional
- Emping crackers – a type of Indonesian chips, a bite-size cracker, made of melinjo (Gnetum gnemon) nuts which are seeds. *optional
Gado-gado peanut sauce :
- Using a food processor, grind peanuts, garlic, palm sugar, chilies, and salt. Try to stop when the peanuts still have some chunks and not completely turned into a smooth paste.
- Transfer the peanut mixture into a mixing bowl, add tamarind juice, lime juice, and sweet soy sauce.
- Then add enough hot water to the mixture while stirring to get the consistency of the peanut sauce that you like.
- Arrange all gado-gado ingredients in a plate/bowl, the carbohidrats, the proteins, and the vegetables. Garnish with fried shallots and crackers. Serve the peanut sauce in a separate bowl.
Just prior to eating the salad, pour the peanut sauce and mix well.