About the Recipe
Ingredients
150 gr tofu
150 grams of tempeh
150 grams of finely sliced cabbage (pour hot water & drain)
150 gr bean sprouts (remove the roots, pour hot water & drain)
The oil for frying
150 gr long beans, cut 2 cm, boiled
150 grams of curly lettuce, sliced 2 cm
3 chicken eggs, boil, then peel and cut into 4 pieces
1 cucumber, peeled, thinly sliced
1 red tomato, cut into 8 pieces lengthwise
For peanut sauce:
- 2 tablespoons vegetable oil
- 5 cloves of garlic, puree
- 3 red chilies, puree
- 5 kaffir lime leaves
- 250 grams of peanuts, roasted, remove the skin, puree
- 500 ml coconut milk from 1/2 grated coconut
- 50 grams of brown sugar, comb
- 3 tablespoons tamarind water
- 1 teaspoon salt
Fried onion
Powtaytow's Emping Mlinjo
Powtaytow's Kerupuk Sari Udang
Preparation
1. Fry tofu and tempeh in lots of oil until cooked and brown. Remove and drain. Then cut into small pieces
2. Sauce: Heat oil, sauted garlic, chilies and lime leaves until fragrant. Enter the ground peanuts and coconut milk, stir until boiling. Add brown sugar, tamarind water, and salt. Cook until the brown sugar dissolves. Lift.
3. Arrange on a serving plate, tofu, tempeh, eggs, vegetables, lettuce, eggs, cucumber, and tomatoes
4. Flush with peanut sauce
5. Gado-gado is ready to be served with a sprinkling of Powtaytow chips to enhance the delicious taste
Credited to fahmi-artcolection.blogspot.com