Gado-gado is a popular classic cooked mixed vegetables salad in Indonesian cuisine.
It is widely served in the restaurant, hotels even its humble sell by street hawker in Indonesia.
The peanut sauce dressing of gado-gado I consciously bring to the fore as preparing the blanched vegetables for gado-gado is deeply easy, I would say that left over vegetables in the fridge can be used either as gado-gado is a pretty flexible salad
There are many varieties of gado-gado peanut sauce dressing recipes but I have to ignored making the peanuts sauce which is use of ready made peanut butter as my self really adore my mother way of making succulent, wonderfully and drooling peanut sauce for Indonesian gado-gado.
Gado-gado peanut sauce dressing
75g roasted peanuts, skin removed
75g salted-roasted cashew nuts
150ml coconut milk, fresh or tin
4 cloves garlic
2 red chillies, deseed
2 kaffir lime leaves, torn
¾ cups grated coconut sugar, substitute palm sugar
1 tablespoon vegetable Oil
Salt to taste
Grind roasted peanuts and roasted salted cashew nuts
Combine crushed roasted peanut and cashew nuts along with coconut milk and water, whisk in well--make it just right consistency
Put the contents into a blender then process to a smooth sauce
Pour the sauce into a pot, add torn kaffir lime leaves and bring it into a gentle boil stir occasionally
Meanwhile grind the garlic and red chili to a smooth paste, fry it with little oil until fragrant.
Add fry fragrant garlic and chili paste into a gently boil peanut sauce
Seasons with salt and palm sugar then set on low shimmer, keep stirring until palm sugar are perfectly dissolved and thicken
Removed from the heat then transfers into a container
It’s ready for gado-gado peanut sauce dressing
Can be kept in the fridge for a week or so