Betawi Gado Gado Recipe

Ingredients

• Potatoes - 2 pieces
• Carrot - 1 piece
• Lettuce leaves - 8 pieces
• Cucumber - 1 piece
• Long beans - 100 grams
• Toge Siangi - 100 grams
• Cabbage - 1 piece
• Lontong - 1 piece
• Tempe - 1 board
• Tofu - 2 pieces
• Peanut Sauce Ingredients:
• Coconut milk, from 1/2 coconut - 700 ml
• Peanut shell - 200 grams
• Citrus leaves, torn - 4 pieces
• Brown sugar, finely sliced ​​- 50 grams
• Sweet soy sauce - 2 tbsp
• Sugar - 1 tsp
• Tamarind - 1 tsp
• Salt - 2 tsp
• Oil for frying - 2 tbsp
• Seasoning Ingredients:
• Curly red chilies, boiled briefly - 8 pieces
• Garlic, fry briefly - 4 cloves
• Grilled shrimp paste - 1/2 tsp
• Kencur - 3 cm
• Supplementary material:
• Fried onion - to taste
• Shrimp crackers - to taste
• Boiled eggs - to taste
• See Mother's Recipe Version

Plans

• 1. Peel vegetables such as potatoes and carrots. Wash all vegetables.
• 1. Puree 1 clove of garlic and salt. Add a little water. Soak the tempeh and tofu into it. Fry in hot oil. Remove and drain, then cut into medium dice. Set aside.
• 1. Wash the peanuts. Fry in hot oil. Remove and drain, then allow to cool. Grind the nuts using a blender until smooth. Set aside.
• 1. Arrange on a plate the pieces of rice cake, potatoes, tofu, tempeh, and all vegetables. Give a hard-boiled egg that is split into 2 parts.
• 1. Do not boil vegetables for too long, especially cabbage and long beans so that the texture is still felt.

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