Gado-gado Material:

     Rice cake, 1 piece
     Beans, 50 grams, cut into 4 cm, boiled
     Cabbage, 50 grams, roughly cut and boiled
     Lettuce, 4 slices
     Sprouts, 50 grams
     Young cucumber, 1 / 2 fruit
     Fried tempeh, 1 fruit, cut into squares
     Fried tofu, 1 piece, cut into squares
     Boiled potatoes, a fruit, cut into squares
     Boiled chicken egg, 1 egg, cut a 6 parts
     Shrimp crackers or chips to taste

Peanut Sauce:

     Fried peanuts, 30 grams
     Coconut milk, 250 ml
     Red pepper, 3 pieces, cut into pieces and stir-fry
     Fried garlic, 1 / 2 tablespoon
     Fried onion, 1 tablespoon
     Tamarind juice, 1 / 2 tablespoon
     salt to taste
     Comb brown sugar, 1 / 2 tablespoon
     Shrimp paste, 1 / 2 teaspoon
     Bay leaf, 1 sheet

Gado-gado cooking methods:

     Peanut sauce: Puree the roasted peanuts, onion, garlic and shrimp paste.
     Add the red chilli, mashed.
     Enter the spices in a saucepan, add the other seasoning ingredients. Boil, stirring until boiling and oily, remove from heat.
     Arrange in a serving dish, rice cake, vegetables, tofu, tempeh, potatoes and eggs.
     Pour the peanut sauce to taste. Add crackers or chips on top and serve.

Serves 2 For Gado-gado

Gado-gado Tips:

     When cooking sauces, use low heat and continue stirring so as not to warm at the bottom of the pan.
     Vegetables can be changed according to taste /
     Do not boil vegetables for too long to keep them crisp.