Don’t “Gaduh” over “Gado Gado”–Indonesian One Dish Salad, Gado Gado

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INTRODUCTION

I used to travel a lot when I am in the corporate world. Most of the time, I need to travel and stay in the hotel by myself and at times, the trips will stretch to weeks or months. I still remember my 2 years secondment to Hong Kong and Shanghai, more than 80% of my stay was in the hotel. Room services was very common and cafes at the hotel become my “dining hall”. During these times, one of my favourite order was the “look-alike” home cooked was gado gado since the food was served with peanut aka satay sauce. Of course, other favourites in the hotel will include Singapore Hainanese Chicken rice and Singapore Fried Bee Hoon (新洲炒米粉)。

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That is how I first got in touch with gado gado. Gado gado in essence is Indonesian’s salad with peanut sauce. However, unlike Western salad, it is a one pot dish, meaning one can have gado gado as the main meal.

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Gado gado in Indonesia means plural for “mixing” action and it shall not be confused with “gaduh gaduh” in Malaysia which means heated arguments.

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There are a few versions of Gado gado in Indonesia depending on which part of Indonesia you are in and this version is called “Gado Gado Siram” which was what I usually have in hotels and Indonesian Restaurants. Essentially, vegetables were cooked separately, put together in one plate and add some peanut sauce were poured on top, mixed and served.

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PREPARING OF PEANUT SUACE (Serving of about 5-6 adults) 

What is required

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Ingredients A

  • 50 grams of chilli powder (or dry chilli)

  • 100 grams of garlics

  • 40 grams of galangal (blue ginger)

  • 40 grams of lemon grass

  • 1 tablespoon of cumin powder

  • 1 tablespoon of coriander powder

(You can either use the powder form of the above ingredients or use its original form of raw ingredients)

Ingredients B

  • 500 grams of peanuts (coarsely ground)

  • 10 tablespoons of castor sugar or gula melaka (coconut palm sugar)

  • 5 tablespoons of cooking oils

  • Pinches of salt

  • Pinches of turmeric powder (optional)

  • 3 big tablespoons of tamarind paste (assam)

  • 5 cups of water

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Steps of Preparation

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  • Use a food processor to blend all the ingredients (except powder ingredients) in “A” until fine. Alternatively, you can use a mortar and pestle to pound the non-powder ingredients until fine as in the picture. 

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  • In  a big frying pan, add the cooking oil and stir fried the ingredients as in A until fragrance. Add in tamarind, water and remaining ingredients B (coarsely chopped peanut, sugar, salt) and bring to boil.

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  • Reduce heat and simmer until the sauce thickens and oil start to appear on top of the peanut sauce. Off the heat and stir in pinches of turmeric powder (optional) and add some hot water if the peanut sauce is too thick. Set aside for later use.

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PREPARING THE SIDE INGREDIENTS

No quantities will be stated here as it is very much depends on your personal preferences.  Most ingredients are substitutable except the most common and must have are long beans, fried tau kwa). I did not prepare all the ingredients as I am having it by myself  and I will not be able to  finish if I used all the ingredients. However, I will list out the other side ingredients.

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  • Peanut sauce (as mentioned above)

  • Some long beans (cut into 4-5 cm) – blanched

  • Some bean sprouts – blanched

  • Some kangkong (convolvulus) – blanched

  • Some hard boiled eggs – cut into half

  • Some taukwa – deep fried and cut into slices – See below

  • Some cucumbers _ julienned into small chunks

  • Some lettuce – chopped

  • Some Empiring/Melinjo crackers (Indonesian padi oats crackers)-optional

Not in the pictures above

  • Some cabbages – blanched

  • Some potatoes – boiled and cut into cubes

  • Some lontong (rice cakes) – cut into small pieces

  • Some prawn crackers  (keropok udang)

  • Some tempeh (soya bean cakes) – cut into small pieces – optional

  • Fried Shallot.

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Deep Frying the Taukwa

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  • Marinate the taukwa (drier version of bean curd) with some salt, white pepper and coriander sauces. Deep fried under medium heat until the skin is crispy yet the inside is soft. Cut into small pieces and set aside for future use.

Blanching The Vegetables

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  • In a wok or frying pan, put some water, drizzles of oil and some salt and bring the water to boil. Add in beansprouts, green beans and kangkong (convolvulus) in this order. Take out and set aside for later use.

 


ASSEMBLING THE INGREDIENTS AND SERVINGS

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  • Arrange the lettuce on the serving plate and place all blanched vegetables , taukwa, eggs on top of it.

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  • Pour the warm peanut sauce over and garnish with Melinjo or prawn crackers and additional fried shallots, if desired.

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CONCLUSION

  • This is a rather simple dish to prepare except a bit laborious. However, it is a healthy dish as it is packed with vegetables and I like to eat it as a one dish meal.

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  • Only pour sauce over the vegetables before serving otherwise, the peanut sauce may become watery due to the water excreted from the vegetables. If the sauce is too thick, add in some hot water and heat it up. Warm sauce is always preferred. For left over sauces, you can freeze it and used for other noodles dish (Satay Bee Hoon) or as dips for Satay.

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Hope you like the post today and have a nice day. Cheers.

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FOOD PREPARATION SERIES INDEX

 
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The following are temporary indices for all recipes issued by Guaishushu in both https://kwgls.wordpress.com and Guaishushu’s Facebook Page. The index shall be for temporary references only.

 

 

Desserts:

 

Aloe Vera

Some Aloe Vera Sweet Fruit Dessert Just Specially For You, Dear!

Barley Peanut Soup

Easy Peasy Barley Bean Curd Sheets Sweet Soup (腐竹薏米甜汤)

Black Glutinous Rice

What? Having Rice as A Dessert- The Nutritious Black Glutinous Rice Porridge

Sweet Potato Soup

Malaysian Singaporean Chinese Food–Sweet Potato Soup Dessert

Barley/Black Glutinous Rice

X4 – Black Glutinous Rice and Barley Sweet Porridge (血糯薏米甜粥)

Honey Dew Granita

C1 Honey Dew and Cantaloupe Granita  哈密瓜奇异果挫冰

Poached Bosc Pears & Dragon Fruits

X3-Chinese Style Poached Pear and Dragon Fruits Desserts (博斯克梨龙珠果炖冰糖)

Bubur Cha Cha

X5 – Bubur Cha Cha (摩摩喳喳)

 

 

Drinks:

 

Chrysanthemum Tea

Come and have a cup of Chrysanthemum Tea (菊花茶)

Hawthorn Ume Tea

Need A Drink To Repair Your Vocal Cord? Hawthorn Ume Is The Tea For You!

Roselle Tea

 Game To Try Some “Wild Hibiscus” Tea………….?(洛神花茶)

Rhoeo Tricolor Tea

Purple is mysterious, purple is nobly and a purple drink is definitely lovely! – Rhoeo Tricolor Tea (如意兰茶,蚌兰花茶,红竹叶茶)

Hedyotis Diffusa

 Snake Tongue Tea? Gosh.. I Am Going Away……白花蛇舌草罗汉果茶

   

Breads

 

Sarawak Style Butter Buns

Homesick Buns? Yes, I am homesick of Sarawak Style Butter Buns..

Roast Meat Buns

P1 – Roast Meat Bun (烧肉包)

 

 

Cakes/Muffins/Scones

 

Banana Cake

P2 – Banana Cake (香蕉蛋糕)

Butter Cake/Pound Cake

1 Butter + 1 Sugar + 1Egg + 1 Flour + 1 Milk = Mrs. NgSK’s Butter Cake-Guaishushu’s Version

Butter Cake/Pound Cake Hey, My Chick Want To Eat My Zebra Pound Cake !

Chinese Steamed Sponge Cake

The Plights of Kuey Neng Ko…The Traditional Chinese Steamed Sponge Cake…

Chinese Steamed Sponge Cake My Steamed Sponge Cake (Kuey Neng Ko) Is Full Of Gas。。。。 (汽水鸡蛋糕) 

Steamed Sugar Cake

P3-Steamed Sugar Cake (白糖糕)

Microwave Mug Cake

Microwaved Mug Cakes, Another Quick Alternative to Baked and Steamed Cakes…

Sarawak Midnight Cake

Where is my cake? I Can’t See!–Famous Sarawak Midnight Cake (Cake Seri kaya Sarawak) revisited..

Grapefruit Chiffon Cake

Grapefruit Chiffon with Grapefruit Citrus Glaze,… Ever Try This?

Carrot Muffins

Simple Carrot Muffins for Your Love Ones…

Scones

Basic But Presentable, Basic But Irresistible…Basic Raisin Scones Shared…

Tapioca Cake

CCC – Cheesy Cassava Cake–A Modified Version of The Traditional Nonya Kuih Bengka Ubi

Cake Decoration Ideas

From Plain to Eye Catching…From Muffins to Elegant Celebration Cakes

 

 

Cheese Cakes

 

Ferraro Rocher Ice Cream

Simple, Tasty, Elegant …Chilled Ferrero Rocher Oreo Ice Cream Cheese Cake

Durian Cheese Cake

King of Fruits + Cream Cheese = Durian Cheesecakes, Game to Try?

 

 

Cookies

 

Pineapple Tarts

What A Golf Ball Have To Do With A Pineapple? Well, It Is The Famous South East Asian Pineapple Tarts

 

 

Puddings

 

Bread Puddings

Who Said Bread Puddings Must Be Prepared As Such…..Bread Puddings “Reinvented”

Cake Puddings P4 – Cake Puddings (蛋糕布丁)

Cookie Puddings

Creative Food Series – Cookie Puddings 1

Cookie Puddings

Cookie Puddings – 2

 

 

Snacks

 

Nonya Chang 

Is there any relationship between Dragon in a boat and a Peranakan Women?….The process of making Nonya Chang revisited…(Part I)

Nonya Chang 

Is there any relationship between Dragon in a boat and a Peranakan Women?….The process of making Nonya Chang revisited…(Part II)

Popiah

Malaysian Singaporean Chinese Food–Popiah Sarawak Style

Kueh Pie Tee

Malaysian Singaporean Chinese Food -Kueh Pie Tee

Roasted Peanuts

C2 – Spiced Roasted Peanut (香脆花生)

 

 

Rice and Porridges

 

Chicken Rice

Why Not Cook Your Mother A Meal Of Chicken Rice This Coming Mother’s Day?

Nasi Goreng Aruk

 Are you kidding? You don’t need oil to fry rice?– The authentic Sarawak Cuisine–Aruk Fried Rice

Fried Rice

N1 – Nameless Fried Rice (无名炒饭)

White Gourd Braised Rice

N2 – White Gourd Braised Rice (白莆焖饭)

Pork Porridge

N3- Pork Porridge (肉粥

 

 

Noodles and Pasta Dishes

 

Kolo Beehoon

Food Preparation Series–Kolo Beehoon

Sarawak Laksa

Hey, My Laksa Secret Recipe Was Stolen!!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART I)

Sarawak Laksa

Hey, I have invented my own Sarawak Laksa Paste Recipe !!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART II)

Sarawak Laksa

Hi, Let Start Cooking the Laksa …. An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (Part III)

Singapore Prawn Noodles

Prawn noodles? Hokkien noodles?… No, it is Singapore Hokkien Fried Prawn Noodles (新加玻福建炒虾面)

Tom Yam Noodles

Bachelor’s Tomyam Noodles–Quick And Nice…

Tomato Yimin Noodles

What I cooked today (家常便饭系列)– 13-7-2013–Tomato Yimin Noodles (茄汁伊面)

Pasta Sauce

Let’s See How An Asian Make The Tomato Pasta Sauce From Scratch and How He Baked His Pasta….

 

 

Meat and Savoury Dishes

 

Korma Chicken

Special – What I cooked today (家常便饭系列)– 22-7-2013–Korma Chicken (科尔马鸡肉)

Grilled Chicken

M1- Chinese Style Grilled Chicken (中式烤鸡)

Ginger Chicken

M2 – Ginger Chicken (姜丝鸡)

Soya Sauce Chicken

M4- Braised Chicken with Soya Sauce (酱油鸡)

Minced Pork with Taukwa

Creative Food Series–Minced Pork Belly with Taukwa

Miso Pork Belly

M3 – Miso Pork Belly (味增五花)

Meat Rolls

Hey, This is not Italian Meat Rolls, It Is Chinese Meat Rolls Called Ngoh Hiang

 

 

Vegetarian Dishes

 

Tempeh

Tempeh Revisited – Sweet And Spicy Tempeh And Oven Baked Honey Tempeh

Vegetable fritters

Vege Vege Vegetable Fritters–Indonesian’s Bakwan Sayuran

Vegetables

Blanching Vegetables in Chinese Cooking – 利用汆烫准备可口的中式的菜”肴

Chinese Lettuce

V2 – Blanched Chinese Lettuce With Fermented Bean Curd Sauce (白腐乳生菜胆)- Vegetarian

Bitter Gourd & Chinese Mustard

V3- Braised Bitter Gourd With Chinese Mustard (苦瓜焖芥菜)

Shark Fin Melon Soup

S6 – Vegetarian Shark Fin Melon Soup (素鱼翅瓜羹)

 

 

Vegetable Dishes

 

Luffa

D1-Braised luffa/tower gourd with egg* 蛋汁炆丝瓜

Preserved Mustard

D4 – Foochow Preserved Mustard Fried With Minced Meat (福州糟菜炒肉碎)

Winged Beans

D7 – Fried Winged Beans With Minced Meat (肉碎四棱豆)

Kailan with Prawns

V1 – Blanched Kailan With Prawn (芥兰虾球)

Romaine Lettuce Miso

V4 – Blanch Romaine lettuce with miso sauce (味真酱罗明旦)

 

 

Tofu and Egg Dishes

 

Minced Taukwa Omelete

D2 – Minced Taukwa Omelete (豆干蛋饼)

Braised Egg & Tofu

D3 – Braised Eggs and Bean Curd (豆干卤蛋)

Bean Curd Omelete

D5-Beancurd Omelet (豆干蛋饼

Celery Omelete

D6- Celery Omelete (西芹蛋饼)

Steamed Tofu

D8-Steamed Tofu With Eggs (豆腐蒸蛋)

Salted Turnip Omelete

D9 – Salted Turnip Omelete (菜脯蛋饼)素

Devilled Eggs

 Devilled Egg- Simplicity Rules…

   

Soup Dishes

 

Sweet Corn Soup

S1 – Sweet Corn Pork Rib Soup 玉米排骨汤)

Carrot Soup

S2 – White Carrot Pork Rib Soup (白萝卜排骨汤

Double Mushroom Soup

S3 – Double Mushroom Chicken Soup (双菇鸡汤)

Bitter Gourd Pineapple Soup

S4-Bitter Gourd Pineapple Pork Rib Soup (苦瓜黄梨排骨汤)

Chinese Napa Soup

S5 – Chinese Cabbage (Napa) Soup ( 大白菜汤)

Salted Vegetable Duck Soup

Salted Vegetable Duck Soup (咸菜鸭)– A Quick and Easy Way to Prepare This Traditional Soup Dish

 

 

Interesting Cooking Ingredients

 

Chilli

Burnt, Hot, Spicy– I am running away!!!– Understanding Chilli Pepper and Making Of Chilli Sauce

Belachan

Can You Stand The Smell of Belachan (Shrimp Paste)?

Belachan

Z1 – Belachan (Shrimp Paste) – Roasting Belachan

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What I cooked today (家常便饭系列)- 6-8-2013

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It is another day and time to submit my report.  On 6th August 2013, white rice served with:

1 Steamed Tofu With Eggs 豆腐蒸蛋
2 Blanched Chinese Lettuce With Fermented Bean Curd Sauce 白腐乳生菜胆
3 Sweet corn pork rib soup 玉米排骨汤
4 Salted vegetable duck soup 咸菜鸭

You may be wandering why there are 2 soups. The reasons is easy. I am testing my new pressure cooker. I am using the new pressure cooker to cook my salted vegetable duck soup.


SWEET CORN SOUP

 

Very simple soup and some soup that’s well like by the kids. When I was young, my mum never use sweet corn to made soup. This soup was introduced to me by my mother in law when my kids were born. Now, i also started to like this soup. I have forgotten to put carrots and mushrooms so it is a rather pure sweet corn soup boiled with goof berry and sweet dates.

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BLANCHED CHINESE LETTUCE WITH FERMENTED BEAN CURD SAUCE

This is a vegetarian dish. However, if you are a vegetarian by religion, please omit the shallot oil. The simple recipe is to blanch the Chinese lettuce with boiling water (with drips of oil to preserve the colour) for about 1 minute. For the sauce, get ready 2 cubes of Chinese fermented bean curd (either white or red color), mash it, add a tablespoon of water, drips of sesame oil or shallot oils, 1 teaspoon of sugar (no more salt as fermented bean curd is very salty). Mixed well and pour on top of the blanched vegetables. Sugar is to negate the saltiness of the fermented bean curd.
Variation: Miso paste can also be considered.
Time of preparation – 15 minutes or less

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STEAMED TOFU WITH EGGS

You can refer the recipe in the links in Guaishushu’s Facebook Page as above. A kid friendly dish, soft and smooth with full flexibility.

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SALTED VEGETABLE DUCK SOUP

As explained above, a dish that I cooked using my new pressure cooker. It only take me about 1 hour to cook until the desired texture and taste. That is totally not possible if we cooked using the traditional way. A separate post will be issue to give a detail description on the method of preparation.

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Hope you like the post today. Happy reading and have a nice day ahead.

What I cooked today (家常便饭系列)- 11-7-2013

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On 11-7-2013, White rice served with:

1 Cabbage Pork Rib Soup 包菜排骨汤
2 Braised Bitter Gourd with Roast Meat 苦瓜焖烧肉 
3 Braised pork slice with pickled lettuce 香菜心炆肉片
4 Foochow Preserved Mustard Bee Hoon 福州糟菜米粉汤

As I am making some pastry this afternoon, I am rather busy and again simple meal. I cooked the cabbage soup in the afternoon and tonight I just add a simple dish, pork slices cooked with canned pickled lettuce. Just bring some water to boil, add pork slice, canned pickles, garlic slice and the cooked for 15 minutes and the dish is ready. I know it is my kids favourite dish, therefore no further dish required.

The braised bitter gourd with roast meat is cooked by my wife’s god mother. My wife loves bitter gourd and she will always cooked this for us as an additional dish. It is fun to note that now both my kids are “brave” enough to bitter gourd at their age. As I have bought a bitter gourd without knowing that there another bitter gourd dish today, therefore, expect to see another bitter gourd soup in the table..

I know not many Chinese family cooked cabbage soup including my mother in law, but I love to cook this. Most elders do not like to cook cabbage soup because at times, the vegetable will have some “funny” taste. However, in my humble opinion, to avoid that “funny” taste,  at the time when you put the cabbage, the water must be boiling under high heat.

Today, there is no pictorial illustration for the dish at the dish are rather simple. However, you can still visit Guaishushu’s Facebook Page for other dishes.

LETTING THE KIDS EXPLORING NEW DISHES

I would like to share with readers how I get my child accustomed to what I cooked and explore new dishes.

For any new dishes that are not “kids unfriendly” meaning too sour, too spicy etc, they have to taste at least taste 1-2 tablespoons and tell me why they don’t like it. They are not supposed to throw away the food in their month as long as the food do not have bones and etc. If what they said make sense, I will not cook that particular dish or cook a smaller quantity. At times, I will still cook the dish that they initially don’t like but add in some new ingredients that they like so that everybody is happy. For example, if I cooked bitter gourd, I will usually add in some canned mushrooms. I will tell them the “ratio” of bitter gourd to canned mushrooms is say 1:3 meaning eating 1 pieces of bitter gourd will entitled them 3 pieces of mushrooms. It really helps and sorry for being mean to my kids…Haha

They are rather polite at their age. They have “forced” themselves to eat the bitter gourd knowing that this is their mother’s favourite vegetables. Deep in my heart, I appreciate their thoughtfulness and hope that this will continue when they are independent in the future.

HOPE YOU LIKE THE POST TODAY AND HAVE A NICE DAY.

 

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