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Cooking, Recipe and Food Blog

Gado Gado

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Gado gado is a famous dish that is a meal in itself. It has protein from the tofu, carbohydrates from the potatoes and loads of fiber from the green vegetables. It has many variants depending on the region. You may add some sliced hard boiled eggs, bean sprouts and even fresh vegetables like lettuce, tomato and cucumbers. Gado gado is normally eaten with rice, but  I enjoy it as it is; although I must admit that I like it with less or no chili.

 

Serves 6

Ingredients:

3 large potatoes, peeled and sliced into thick strips

3 medium sized carrots, peeled and sliced into thick strips

200g green beans, trimmed

1 bunch broccoli, roughly chopped

1/4 cabbage, roughly chopped

200g firm tofu, cut into thick strips or cubes

For the peanut sauce:

1 tablespoon vegetable oil

1 small brown onion, finely chopped

2 garlic cloves, crushed

2 small red chili, seeded and chopped

1/2 cup crunchy peanut butter

1 cup light coconut milk

2 tablespoons soy sauce

 

Preheat the oven at 150F and slightly grease a baking dish with oil. Put the sliced tofu in a baking dish and bake it for 10-15 minutes or until it is browned. You may fry it if desired.

While baking the tofu, prepare the peanut sauce. Heat the oil in a small saucepan over medium heat. Sauté the garlic, onions and chili for 2-3 minutes or until the onions become translucent. Add the peanut butter, coconut milk and soy sauce. Cook it for another 3 minutes over low heat or until it bubbles slightly. Stir occasionally. Let it cool.

Place the carrots and potatoes in a pot half filled with water. Set the heat to high and bring it to a boil. Cook it for 10 minutes or until they are tender. Transfer the cooked vegetables to a colander to drain the excess water and then put them in a platter.

Next add the broccoli and beans to the pot of water. Boil it for 6-8 minutes or until it is bright green, cooked but still crunchy. Put the cooked beans and broccoli in the colander in a colander before transferring it to a plate. Do the same for the cabbage but cook it for a minute or two. Rinse the green vegetables in cold water. Drain and set aside.

Plate the carrots, potatoes, broccoli, green beans, cabbage and tofu on a serving platter.  Pour the peanut sauce over the vegetables and tofu.

 

Photo Courtesy Of:   avlxyz

Ayam Goreng

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Ayam goreng is an Indonesian fried chicken recipe that is crisp in the outside but soft and juicy in the inside. This flavorful dish is a bestseller during banquets. It can be served with either noodles or rice.

 

Ingredients:

2 kilos whole chicken, cut for frying

2 cups water

400ml fresh or canned coconut milk

1 brown onion, coarsely chopped

2 garlic cloves, bruised

2 dried bay leaves

1 lemon grass stem, tied in a knot

1 tablespoons brown sugar

1/2 teaspoon ground turmeric

1/3 cup plain flour

Salt and pepper to taste

Peanut oil for frying

 

Place the coconut milk, garlic, onion, bay leaves, sugar, turmeric, lemongrass and chicken in a large saucepan. Set the heat on high and bring it to a boil. After, lower the heat and let it simmer under medium heat for 20 minutes or until the chicken is cooked. Drain the coconut milk mixture and discard. Transfer the chicken to a plate to cool.

Put the flour in a bowl and season it with salt and pepper. Heat the oil some for 3-5 minutes. Test it by dropping in some flour. It should float in 10 seconds. If it is too hot, reduce the heat and let the oil cool. Coat the chicken in flour mixture and shake off the excess. Fry the chicken in batches for 3 minutes or until they are golden brown. Reheat the oil in between batches. Drain the excess oil from the fried chicken using a paper towel or you can place them in a colander. Serve immediately; good for 6-8 people.

 

Photo Courtesy Of:  avlxyz