Gado gado sauce
In Indonesia, this sauce is traditionally served with vegetables. This version cannot be compared to the peanut sauce commonly served in the Netherlands. Once you get started on it, this recipe will be sure to inspire you to develop some creative variations.
Ingredients
| 8 cloves | garlic, peeled | |
| 2 tbsp | 30 ml | lemongrass (only the core, finely chopped) |
| 50 g | sambal (Indonesian chilli paste) | |
| 50 g | galangal, chopped | |
| 250 g | shallots, finely chopped | |
| 1 dl | peanut oil | |
| 10 g | salt | |
| 180 g | palm sugar | |
| 1 tbsp | 15 ml | paprika powder |
| 2 tbsp | 30 ml | tamarind paste |
| 500 g | unroasted peanuts | |
| 8 dl | water | |
| 4 dl | coconut milk |
Instructions
- Mix the garlic, the inner core of a stalk of lemongrass, sambal, galangal, shallots and a swig of oil into a paste in a blender.
- Heat the peanut oil in a wok and gently fry the paste for 10 to 15 minutes to fully release all the flavours.
- Add the salt, palm sugar, paprika and tamarind paste and continue to fry gently for another 5 minutes.
- Dry-roast the peanuts in the oven for 15 minutes at 150°C until golden brown.
- Grind the peanuts in a blender.
- Add the peanuts to the water and bring to the boil. Allow to thicken slightly in 15 minutes. Most of the water will now have evaporated.
- Add the mixture to the paste. Blend in the coconut milk.
- Heat thoroughly and season to taste.
Serving suggestions:
- As a component in a traditional Indonesian gado gado dish.
- As a component of a creative gado gado variation, e.g. with special components such as egg, conical cabbage and potato.