an entry somewhere else

I don’t know if this is really a good use for my blog but I figured what the hell.

Gado-gado simply means at least two vegetables mixed together and served with a peanut sauce. In this recipe, gado-gado is also served with tempe, tofu, potato, egg and prawn crackers.

Spicy Peanut Sauce:

½ cup peanuts
2 candlenuts
3 hot chillies
1 piece of lesser galangal
2 cloves of garlic
2 tbs. sweet soy sauce
3 tbs. of hot water

Blend peanuts, candlenuts, chillies, lesser galangal and garlic together. Fry mixture in oil for about ten minutes. Drain oil. The mixture should be dry and pasty. Next, add enough soy sauce and water to make the mixture into a smooth sauce.

Vegetables:

long green beans
cabbage
spinach
bean sprouts
carrots

Chop about a quarter pound of vegetables into bite size pieces. Boil the vegetables in water for about ten minutes. Drain. Please note: Drop the carrots in the boiling water first and let them boil for one or two minutes before adding the rest of the vegetables.

Tempe, tofu, and prawn crackers:

1/8 lb. tempe
1/8 lb. tofu
4 tempe chips
4 prawn crackers

Cut tempe into slices about ¼ inch thick. Cut tofu into bite sized pieces. Fry tempe and tofu until golden brown. Deep fry the prawn crackers until they are ready.

Potato and egg:

1 potato
1egg

Peel, boil, and cut the potato into bite size pieces. Hard boil, peel, and cut the egg into quarters.

To serve:

Place all vegetables on a dish. Spread the peanut sauce over them. Place tempe and tofu over the sauce. Garnish with egg and prawn crackers.