Gado-Gado Surabaya Recipe (Gado-Gado Siram)
Gado-gado is one of the well-known dishes from Indonesia. Gado-gado literally means “mix mix” since gado-gado is the plural word of gado, so gado-gado means mixes.
Servings: 4 people
Calories: 602kcal
Ingredients
- Blanched/steamed vegetables
- long green beans cut into 4-5 cm long (2 inches)
- Chinese cabbage shredded
- Bean sprouts
Fresh Vegetables:
- Lettuce
- Tomato wedged
- Cucumber sliced
Other Complements:
- Boiled/steamed potatoes sliced
- Boiled eggs wedged
- Fried/baked tempe
- Fried/baked tofu
- Lontong rice cake with log shape, cut into 1 cm thick
- Ready-to-use fried shallot
- Melinjo nuts crackers
- Shrimp crackers
Gado-gado sauce:
- 10 cloves garlic stir fried/fried/roasted
- 300 g (10 oz) roasted/fried peanuts In this case, I used 1 cup of organic crunchy peanut butter
- 1000 ml coconut milk
- 10 red chilies discard the seed and stir fried/fried
- 1 teaspoon terasi dried shrimp paste, toasted
- 1 block coconut sugar 62 g
- 2-3 tablespoons rice flour dissolve in a small amount of water
Sambal:
- 20 red bird eyes chilies boiled /steamed
- 1/2 teaspoon sugar
- Sea salt as desired
Instructions
Gado-Gado Sauce
- Process garlic, peanuts/peanut butter, a half part of coconut milk, red chilies, terasi, coconut sugar in a food processor or blender.
- In a sauce pot, combine processed mixture with the rest of coconut milk, stir and turn on the stove at low-medium heat. Stir occasionally.
- Cook the sauce until boiled, the volume reduced, and the sauce surface looks a bit oily. Add rice flour mixture. Keep stirring until bubbling, about 5 minutes. Remove from the heat.
Sambal
- Combine all ingredients and process in a food processor/blender, or you can grind them with mortar and pestle.
Serving
- Place lettuce, slices of lontong and boiled potatoes, blanched vegetables, wedges of boiled egg, slices of fried tempe and tofu, and wedges of tomato, slices of cucumber. Pour the warm sauce over, garnish with fried shallot, crushed shrimp crackers and emping nuts crackers. Put sambal on the side as people has different tastebuds to handle the spiciness. You can omit the sambal if you don't like the spicy sauce.
Notes
- If the sauce to thick, add a small amount of water.
- Always try the sauce before remove from the heat, so you can add salt or coconut sugar to match your tastebuds.
- Serve gado-gado sauce while it is still warm. Warm up the sauce if it is cold.
- If you still have leftover sauce, keep it in a jar and refrigerate/freeze. You may use for other dipping purposes.
Glossary:
Emping Melinjo: Melinjo or padi oats crackers
Lontong: Rice cake with log shape
Kerupuk/krupuk Udang: shrimp crackers
Tempe/Tempeh: Indonesian fermented soy bean cake
Terasi/Trassi: dried shrimp paste
- Always try the sauce before remove from the heat, so you can add salt or coconut sugar to match your tastebuds.
- Serve gado-gado sauce while it is still warm. Warm up the sauce if it is cold.
- If you still have leftover sauce, keep it in a jar and refrigerate/freeze. You may use for other dipping purposes.
Glossary:
Emping Melinjo: Melinjo or padi oats crackersLontong: Rice cake with log shape
Kerupuk/krupuk Udang: shrimp crackers
Tempe/Tempeh: Indonesian fermented soy bean cake
Terasi/Trassi: dried shrimp paste
Nutrition
Serving: 4people | Calories: 602kcal | Carbohydrates: 36g | Protein: 28g | Fat: 91g | Saturated Fat: 53g | Cholesterol: 14mg | Sodium: 105mg | Fiber: 9g | Sugar: 7g