1/4 lb bean sprouts
1/4 lb cabbage, roughly shredded
1/2 lb water spinach (kangkung) cut into 2 inches or
1/2 lb spinach
1/2 lb long beans, cut into 2 inches
2 medium potatoes, boiled
3 hard boiled eggs
1 small cucumber
1 pack tofu
shrimp crackers or tapioca crackers
3 cups oil
Boil 4 cups of water in small saucepan. Blanch the bean sprouts follow by cabbages, spinach or water spinach and
last, boil the long beans until tender but still crispy. Each of the veggies after you blanched it, place it into a colander and run it under a cold water.
Heat oil over medium heat. Fry the tofu until golden brown and set aside. Fry the crackers, litlle bit at a time until
they are opened and put aside.
To Serve: Arrange the veggies and the eggs on the platter and serve with the Gado-gado Sauce crackers.
Chef's Note: Some stalls served this Gado-gado with Lontong or Rice. The choice of veggies besides the one I have are cooked chayotes, young jack fruits, bitter melons, sometimes eggplant.
Gado-gado Sauce:
250 gr roasted peanuts
3 bird's eye chilies
1/2 tsp salt
1/2 tsp terasi (shrimp paste)
2 TB or more palm sugar (brown sugar)
200 ml water or more
3 kaffir lime leaves
1 lime, juice (or 1 TB tamarind)
In food processor, combine everything and blend it into a thick sauce. The texture shouldn't be too smooth. Adjust the taste and serve.
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