Different, Here are 3 Gado-Gado Recipes from Each Region in Indonesian

Different, Here are 3 Gado-Gado Recipes from Each Region in Indonesian - Based on quotes from wikipedia, the origin of gado-gado is one of the foods originating from Betawi (Jakarta) in the form of vegetables that are boiled and mixed together, with peanut sauce spices accompanied by sliced eggs and fried chips or shrimp crackers. 

Gado-gado can be eaten just like a salad because it is called salad of java, but can also be eaten along with white rice or sometimes also served with rice cake. Over time, hodgepodge can not only be found in Jakarta. We can easily find gado-gado when visiting any city in Indonesia, it also varies.

And gado-gado known as the salad of java with a complete gado-gado menu of Indonesian chef's concoction Paula Astrid Unu was named as the first winner of the presentation display category at the 2010 Liotorale Flegreo Nel Mondo (International Cooking Competition) in Naples, Italy.

Here are the differences and recipes from 3 gado-gado in Indonesia:

1. Gado-gado Betawi, Jakarta

Gado-gado betawi was originally a Chinese peranakan food that mimicked a salad menu from the Netherlands. Peanut sauce is the main characteristic of gado-gado. The following is the recipe you can try to make at home:

Material contents:

• Cabbage / cabbage as much as 150 grams of small slices
• Spinach as much as 175 grams
• 200 grams of cucumber are sliced into small pieces
• Bean sprouts as much as 175 grams
• 300 grams of boiled potatoes sliced into cubes
• 200 gram long beans
• 300 grams of yellow tofu fried and diced sliced
• The boiled egg is split into two
• Crackers and chips
• Fried onions

Sauce ingredients:

• 4 cayenne pepper
• 4 red chillies
• Red sugar 4 tsp
• Grilled shrimp paste as much as 1 tsp
• Java tamarind water is 1.5 tbsp
• Salt as much as 2 tsp
• 175 grams of groundnut finely ground
• 175 grams of walnuts are finely ground
• Soy sauce
• 750 ml of water

Cara Membuat:

1. Boil all vegetables until soft and drain.
2. Blend the red chili, shrimp paste, cayenne pepper, salt until smooth. Then add walnuts and peanuts.
3. Add acidic water, water, sweet soy sauce, and brown sugar. Mix until blended then cook over face until boiling. Wait until it's cold.
4. Prepare a plate then arrange vegetables, potatoes, tofu and eggs. Then pour the peanut sauce on top. Sprinkle with fried onions and add extra fried chips

2. Gado-gado Padang, Sumatera Barat

Bumi Minang also has its own version of hodgepodge. If you generally use lontong, gado-gado Padang adds yellow noodles, sometimes there are also using vermicelli. Crackers / chips are also replaced with typical pink / red crackers, which are commonly found when eating soto padang or vegetable ketupat. Here is the recipe:

Ingredients:

• 250 grams of potatoes, boiled and cut into 6-8 parts.
• 2 eggs, boiled and split into 6-8 parts.
• 100 gr vermicelli, soaked in warm water, then drain.
• 100 grams of cabbage, finely sliced.
• 50 gr toge, throw away the roots brewed with hot water.
• 250 cucumbers, peel and slice according to taste.
• 2 tablespoons of oil, for sautéing.

complement:

• red crackers / crackers crackers and fried onions for sprinkles.

The ingredients and seasonings are pureed:

• 250 gr peanuts, fried
• 50 gr of red chili,
• 8 red onion cloves
• 5 garlic cloves
• 3 pecan nuts
• salt to taste
• Soy sauce to taste or according to taste

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Other seasonings:

• 2 galangal thumbs
• 1 ginger thumb, bruised
• 1 for lemongrass, bruising
• 2 lbr bay leaf
• 4 lbr orange leaves
• 1 gls of coconut milk
• enough sugar

 How to make:

1. Saute the galangal garlic, ginger, lemongrass and bay leaves until they smell fragrant.
2. Add the ingredients and spices that have been mashed, coconut milk and granulated sugar, mix well, taste, cook until slightly oily,
3. Cut into pieces and arrange all other vegetables and ingredients on a plate
4. Then pour peanut sauce over the vegetables and sprinkle with fried onions.
5. Add crackers and soy sauce to taste, serve!

3. Gado-gado Surabaya, Jawa Timur

The difference lies in the peanut sauce seasoning that uses coconut milk. If the gado-gado is generally stirred, enjoy Surabaya gado-gado, which is by pouring peanut sauce over vegetables that have been stacked with shrimp crackers. Here is the recipe:

Ingredients:

•   250 gr of fresh curly lettuce
•   100 gr long beans
•   2 tomatoes
•   100 gr bean sprouts
•   500 gr potatoes
•   2 cucumbers
•   1 tempe board
•   5 tofu
•   5 chicken eggs
•   Cooking oil
•   crackers

Seasoning for peanut sauce:

• 3 fresh cayenne fruit
•   5 garlic cloves
•   250 gr of peanuts
•   3 tablespoons of tamarind juice
•   3 leaves of kaffir lime
•   1 tsp salt
•   500 ml of coconut milk from one coconut
•   50 grams of brown sugar

How to make:

1. Prepare peanuts, wash thoroughly and roast and dispose of the areca skin.
2. Blend the cayenne pepper and garlic then add the orange leaves and saute until fragrant.
3. Add roasted peanuts, fine spices and coconut milk to a blender, then blend until smooth.
4. Remove the peanut sauce mixture and boil briefly until boiling and add salt and brown sugar slices. Gado 2 seasoning is ready.
5. Boil chicken eggs and all vegetables until cooked, then drain.
6. Fried tempeh and tofu until dry.
7. Arrange the vegetables in such a way on a plate, add boiled eggs, tofu-tempeh pieces, then flush with peanut sauce and sprinkle the crackers on top.

That's the recipe and the striking difference when we taste gado-gado in three regions of Indonesia, which one do you like the most? Hopefully article Different, Here are 3 Gado-Gado Recipes from Each Region in Indonesian, this can add insight and is useful for those of you who try Indonesian gado-gado with various recipe from 3 regions in Indonesia.

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