Back to 2 servings 1 medium sized fresh cucumber, thinly sliced 2 pieces fried tempeh 2 pieces fried tofu 1 hard boiled egg, cut into 4 pieces For blanched vegetables 1 cup string beans, cut into 4 cm long pieces 1 cup shredded cabbage 1 cup mung bean sprouts 2 small chayotes, cut into wedges (2 cups' worth) 1 cup water spinach (ong choy) 1 cup Chinese spinach For the sauce 1 cup ground roasted peanuts, or 1 cup peanut butter 3 red bird's eye chilis 2 ts dried shrimp paste (terasi) 0.25 cup palm sugar, worth 1 ts kosher salt 1 tbs tamarind, about 20 grams 0.25 cup water, hot, for tamarind 0.5 cup water For garnish fried shallots, for garnish shrimp crackers, for garnish emping (gnetum gnemon chips), for garnish Optional 1 medium sized steamed potato, cut into bite size pieces, optional
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Blanch and strain Chinese spinach, water spinach, string beans, mung bean sprouts, cabbage and slice 1 cucumber.2 Step 2: Make sauce using a mortar and pestle. Cooking time: 20-30 minutes.3 Step 3: Grind these ingredients with a mortar and pestle until they're smooth: 1 ts kosher salt, 2 ts dried shrimp paste, 3 red bird's eye chilis, and ¼ cup's worth of palm sugar.4 Step 4: Add 1 cup of finely ground roasted peanuts (or 1 cup of peanut butter) and grind it all some more until it's mixed well. If you use peanut butter instead of ground roasted peanuts, add less salt because there's salt in the peanut butter.5 Step 5: Mix 1 tbs (about 20 grams) of tamarind with ¼ cup of hot water in a small bowl. Add the juice to the sauce.6 Step 6: Add ½ cup of water and mix it well.7 Step 7: Transfer the vegetables to a serving plate and pour the sauce on top of it or mix all the vegetables with the sauce in the mortar before serving.8 Step 8: Add a sliced hard-boiled egg on top and garnish with fried shallots, shrimp crackers and emping.9 Step 9: Serve with steamed rice.10 Step 10: Or make sauce using a food processor. Cooking time: 15-20 minutes.11 Step 11: Grind 1 cup of roasted peanuts, 1 ts kosher salt, 2 ts dried shrimp paste, 3 red bird's eye chilis, and ¼ cup's worth of palm sugar in a food processor until smooth.12 Step 12: In a bowl, mix the blanched vegetables with the sauce. Transfer to a serving plate.13 Step 13: Garnish with fried shallots, shrimp crackers, and emping.14 Step 14: Serve with steamed rice.getsaucepan.com/r/3ad701df-b7a9-4d4a-9466-8744175265c3 · Original: https://www.maangchi.com/recipe/gado-gado
