HOW TO PREPARE BALINESE DISH GADO-GADO
INDULGE IN THE BALINESE CUISINE
Balinese cooking is a plethora of cultural influences. Balinese dishes, cooking styles, and tools for preparing food have been cultivated from other cultures. The Chinese introduced stir-frying, the wok, and the use of soy sauce, Tempe, tofu, cabbage, and bean sprouts to Balinese cooking. The European Dutch colonials introduced pineapple, guava, peanuts, avocado, tomato, papaya, pumpkin, squash, and cacao. The Arabs influenced the popular “sate” with their own Kebab.
The authentic Balinese meals are spicy. In Ubud, the specialty is the duck, in Gianyar, the best suckling pig will be prepared, on the coast, near Kuta, the specialty is fish from the ocean. Real Balinese food is unavailable to tourists unless you get invited to a family dinner. In restaurants or hotels, you will never get real Balinese dishes, simply because authentic Balinese food requires too much preparation, has to be eaten while still fresh, and also because the Balinese use banana leaves as plates.
INGREDIENTS FOR GADO-GADO
1. Spicy peanut sauce
- 1/2 cup raw peanuts
- 2 candlenuts
- 3 hot chilies
- 2 cm of lesser galangal
- 2 cloves of garlic
- 1 tbs sweet soy sauce
- 3 tbs hot water
- 200 ml vegetable oil
- 150 ml coconut milk
- 50 gr tempe
- 50 gr tofu
- 1 boiled potato
- 1 hardboiled egg
4. Vegetables:
- Long green beans
- Cabbage
- Spinach
- Beans sprouts
1/4 kg mixed vegetables or any mixed hard and soft veggies you have.
HOW TO PREPARE IT
-
Spicy peanut sauce
- Heat (a medium heat) the vegetable oil until is hot and deep fry the peanut, tempe, and tofu, until they get a golden brown color
- In the mortar and pestle, blend peanuts, candlenuts, chilies, lesser galangal, and garlic together until all ingredients turn smooth and pasty. Add some warm water to help obtain the needed consistency.
- Medium heat the coconut milk and add in the peanut paste, salt, pepper, and sweet soy sauce. Cook until it turns thick and pasty.
- Add the kaffir lime juice and skin and the peanut sauce is ready
2. Vegetables
- Cut all the vegetables about bite size
- Heat the water until bubbling and boiled hard vegetables for 2 minutes first, then follow with soft vegetables in the same pot for another 3 minutes (5 minutes in total) and set aside from water.
SERVE THE GADO-GADO
Place all the vegetables on a dish. Spread the peanut sauce over them. Place tempe and tofu over the sauce. Garnish with egg and potato (also chips if you like so).
STEAMED RICE PREPARATION
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