Frankly, you haven’t tasted Indonesia until you’ve tasted gado-gado. It is a feature of our Art de Vivre Bali Retreat. If you have tried it, it may or may not have looked like the gado-gado in this picture. Let’s explain.
Firstly, please familiarise yourself with the concept of gado-gado on our travel blog here: Stay calm and be a gado-gado aficionado.
If you can’t travel that far, read this modified excerpt…
“To loosely summarise, it’s a plate of veg with peanut sauce and rice. It can be boiled veg, or salad-i-fied veg, or a mix. It doesn’t sound world-beating does it? And sometimes it’s not to be fair. If you just get the basic, peasant-end Gado-gado with boiled carrot, cabbage, potato and green beans, it can be pretty poor. Yet, still more nutritious than a lot of other options on the menu.
But when a Gado-gado is prepared with love, and when some of the optional and regional Gado-gado special bits are included, Gado-gado can leap-frog all else on the menu to rightly assert itself as the Indonesian food boss. In King Gado-gado we trust.”
Peanut sauce for gado-gado
2/3 cup unsalted peanuts in skins
1 x tbsp vegetable or rice bran oil
1 x clove garlic
1 x finely chopped red birds-eye chilli (or to taste)
15g palm sugar
1 x pinch salt.
3 tbsp sweet soy sauce
6 x tbsp water
1. Fry the peanuts in the oil until they take on a golden colour.
2. Blend the peanuts and garlic for 30 seconds to a moist powder.
3. In a pestle and mortar, blend the peanut-garlic powder, chilli, salt and palm sugar to a flavoursome pulp.
4. Add 3 tbsps water to the pulp and work hard to smoothen the sauce. I like it quite chunky.
5. Add the soy sauce and continue to blend.
6. Add more water if you want a thinner consistency or if you intend to warm the sauce.
Enjoy the recipe.