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Indonesian Recipe

Gado Gado (Noodle and Vegetable Salad and Peanut Sauce) (Serves 4-6)
Recipe by Sukiman Kadir
This dish originated in Indonesia and exists in many different varieties

  • 3½ oz shredded green cabbage, steamed
  • 3½ oz long beans, steamed and cut into medium-short pieces
  • 5¼ oz bean sprouts, steamed (crisp)
  • 7 shallots, divided
  • ¼ cup vegetable oil, divided
  • 5¼ oz unsalted roasted peanuts, ground
  • 2 pieces garlic
  • 2 tbsp red hot chilies, ground
  • Salt to taste
  • 1 tbsp lemon grass
  • 1 tbsp ginger
  • 1 tbsp galanger
  • 2 salam leaves
  • 2 lime leaves
  • 1 tsp shrimp paste
  • 2 tsp lemon juice
  • 1 cup concentrated coconut cream
  • 2 tsp light brown sugar
  • 2 tsp sweet soy sauce
  • 1 package yellow noodles, steamed
  • 2 hard boiled eggs, sliced
  • 3½ oz fried bean curd, sliced
Photo by Stephanie Kahn, Smithsonian Institution
Sukiman Kadir puts the finishing touches on his Indonesian dish of Gado Gado, a noodle and vegetable salad with peanut sauce, at the Asian Pacific Americans program, 2010 Smithsonian Folklife Festival.
Photo by Stephanie Kahn, Smithsonian Institution

Steam vegetables as indicated and let cool. Thinly slice 2 shallots and fry in vegetable oil. Set aside. In a food processor, blend roasted peanuts, garlic, 5 shallots, red chilies, salt, and ¼ cup water. Heat a pot with vegetable oil and sauté lemon grass, ginger, galanger, salam leaves, lime leaves, shrimp paste, and lemon juice until fragrant. Add peanut mixture. After a few minutes, add coconut cream and 1 cup water. Mix until smooth. Add brown sugar and salt as desired. Add soy sauce. Bring to a boil. Simmer over low heat, stirring occasionally, until sauce becomes thick. Arrange noodles, vegetables, sliced egg, and bean curd on a platter. Pour peanut sauce on top, sprinkle with fried shallots. Garnish with shrimp crackers.

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