Gado Gado is an Indonesian Salad known for the delicious peanut sauce that tops it. This recipe for 4-6 servings was adapted for easy use in Buenos Aires from World Food Café Cookbook by Chris and Carolyn Caldicot. You might want to double the peanut sauce while you’re at it because it’s delicious to have in the fridge to put on toast, use as a dip for fresh veggies, dress up rice dishes…. anything!
- 1 large red onion
- 3 garlic cloves
- 2-3 hot chilies
- 6 oz peanuts
- 1 Tblsp soy sauce
- 2 tsp tamarind paste
- 1/3 cup coconut milk
- 1 Tblsp peanut butter
- 2 crushed stalks of lemongrass.
- Purée the onion, garlic, and chilies
- Toast peanuts in a dry pan, cool and grind in food processor
- Fry the onion mixture in 2 Tblsp sunflower oil, stirring for 1 minute.
- Add ground peanuts and stir to combine
- Add soy sauce, tamarind paste, coconut milk, and peanut butter. (Here I also add the juice of one orange).
- Gently cook to form smooth sauce, adding water as needed. Remove lemongrass and salt.
- 3 carrots- shredded, sliced, or match-sticked
- 8 oz bean-sprouts
- 8 oz green beans, cut into the size pieces you prefer
- ½ a cucumber sliced
- 1 cup thinly sliced cabbage
- 2 or 3 hard boiled eggs, depending how many you want
- 1 large tomato
Pour warm sauce over vegetables and garnish with hard-boiled eggs and tomatoes cut into wedges and sprinkled with cilantro.
Nasi Goreng is a typical rice dish from Indonesia and sometimes contains meat or seafood. It is zesty and flavorful with a touch of sweetness and very satisfying and hearty because of the eggs and tofu. You could add your favorite vegetables to this, and some people top it with sliced cucumber. This recipe was adapted from One World Vegetarian Cookbook by Troth Wells and serves 4-6.
- 450 gr rice (we used arroz yamani)
- 1 onion, diced
- 2 spring onions, sliced
- ½ inch ginger, minced
- 200 gr cabbage, sliced
- 2 Tblsp sultanas (yellow raisins)
- 225 gr tofu, cubed
- 2 eggs, beaten
- 2Tblsp cilantro, chopped
- 1 Tblsp chili paste or red curry paste (we used La Milagrosa from the San Telmo feria)
- 1 Tblsp soy sauce
- 1 Tblsp sesame oil
While cooking the rice:
- Salt the eggs and cook them in a little oil to make a thin omelete. This can be rolled up and cut into strips or smaller pieces.
- Heat more oil to sauté the onions and ginger until they begin to be translucent. Add the sultanas and cabbage. I like to fry the tofu separately with soy sauce and then add it to the veggie mixture but that is optional. The recipe says to add it at the same time you mix the veggies and rice.
- Mix the veggies and rice and sauce and top with chopped cilantro.
Carrot Coconut Milk Soup I studied abroad in Bali and Java during university and loved the food there! I actually never ate anything like this soup although I did enjoy lots of Gado Gado and Nasi Goreng! I found this later when I was home and looking for Indonesian recipes. I like it with sauteed greens in the fall, and it rounds out this menu deliciously as well!
- 3 tablespoons olive oil
- 4 garlic cloves, whole, peeled
- 1 tablespoon minced ginger
- 1 large Spanish onions, peeled and diced
- 2 celery ribs, sliced
- 3 lbs carrots, peeled and sliced
- 2 teaspoons yellow curry powder
- 2 teaspoons ground coriander
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- 8 cups vegetable stock ( or chicken stock)
- 1/2 cup sherry wine
- 1/2 cup honey ( plus more to taste)
- 2 (16 ounce) cans coconut milk
- 3 tablespoons fresh cilantro, chopped
- salt and pepper
- Heat stockpot, add olive oil, garlic, ginger, onion, celery, and carrots.
- Saute for 10 minutes.
- Add curry, coriander, cumin, red pepper flakes, sherry and stock.
- Bring to a boil.
- Reduce heat and let simmer for 35 minutes.