TT-Hop – Gado Gado with Tahoe and Tempeh

Gado-Gado is an Indonesion one-dish meal. Gado-Gado means “mix-mix” and that’s exactly what it is. Just mix a lot of vegetables with potatoes, boiled eggs, tahoe, tempeh and lontong. The dish is very easy to prepare and I really love eating it. It’s fresh, light and delicious.

You can use all kinds of vegetables: sliced cucumber, lettuce, sliced red bell pepper, endive, blanched green beans, blanched bean sprouts, blanched oxheart cabbage.

Other complements: Fried/baked tahoe, fried/baked tempeh, wedged boiled eggs, sliced boiled potatoes and emping (melindjo crackers). If you like you can marinate the tahoe/tempeh in some assam or soja before frying it.

Boil the lontong rice (rice cake with log shape) for about one hour. I always use the little plastic bags with lontong rice. When it’s cold, cut into cubes.

The most important part of the Gado-Gado is the sauce. You need a jar of peanut butter (350 gr), 1 tsp terasi (dried shrimp paste), 1 clove garlic, 1 red chili, 1 tsp sambal, 1/2 tbsp vinegar, 2 daun jeruk purut (lime leaf) , 2 daun salam (salam leaf), 8-10 tbsp brown sugar, 1 tsp salt, 1/4 santen (block coconut cream). Mince garlic, chili pepper with terasi. Put the mixture in a pot and add peanut butter. Put it on the stove, while stirring, slowly add water until the sauce is just as thick as you want it. Add all other ingredients. Let it simmer for about 10 minutes.

If you’re looking for more great recipes with tahoe and/or tempeh visit my team-bloggers in the TT-Hop:
Chinoiseries at Always Cooking Up Something made a Tempeh-Burger,
Gnoe at Graasland who made Faux-Feta,
Uniflame at She Likes Bento made BBQ Tempeh Sandwich.