Saos Gado-gado- Indonesian peanut sauce

gado-gado peanut sauce


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


Gado-gado peanut sauce dressing

Igredients

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

Water


Directions

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

Comments

Dewi said…
Ira,
You're back! How are things with you?
This is original! must taste really good with added some cashew nut. I love the idea of frying the garlic and the chilies. Iki gado-gado Suroboyo yo RA?
19 July, 2008 21:18
Elsye said…
wahhh asikk nih, baru aja hari ini aku bikin :P, sama chilies nya aku goreng dulu tapi cabenya ga :D..

btw, gimana pindahannya aku jarang YM iki ra..:(( edunn dirumahku panas banget jadi aku banyakan diluar malah :(((
20 July, 2008 03:47
Ira Rodrigues said…
Elra,
things is fine at the momment but we have to get ready for the final chapter by end of sept, shifted again, yeahhh!!

iya El, ini gado2 suroboyo-nya versi my Mom


Elsye,

pindahan sdh ok els, ntar masih ada lagi kira2 bln sept, ribet juga sih..
wow musim panas ya!
20 July, 2008 14:55
A.G said…
kemarena ku jg habis bikin gado-gado.. suamiku tuh cinta banget ma saos kacang :) nasi ama sambel kacang aja doyan dia
21 July, 2008 17:10
Jescel said…
oh, i've tried this many years ago, and since then, i'm hooked. i was just thinking about this and bam.. i saw your blog! cool.
23 July, 2008 19:57
Shu Han said…
i;m from singapore so i really love gado gado and this peanut dressing sounds awesome! what are spring lime leaves? are they a must? I don't know whether i can find them here in london!
03 May, 2011 04:34
Ira Rodrigues said…
shu han, nice to know you frm singapore. my husband is frm singapore too hence my self pretty familir to most singapore food.

anyway, so sorry regarding wrong mentioned on lime leaf, what i mean is kaffir lime leaf (limau purut) and it edited to the ingredients above thank you.
to me, they are a must, it gives the kind aroma which make your gado2 authentic in flavour
*you might try to find them in your nearby asian market store, they might have it
03 May, 2011 09:53
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