Gado Gado Recipe
A complete vegetarian platter with spicy cashew nut dipping sauce.
Prep time: | Malaysian |
Cook time: | Servings: 10 person |
Goes Well With: appetizer, finger food
Ingredients
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Directions
- Blend/ground galangal, lemongrass, dried chillies, shallots and shrimp paste to a thick and smooth paste.
- Heat 4 tbsp of oil and when heated, tip in blended/grounded ingredients.
- Fry until aromatic and oil splits. .
- Pour in tamarind juice, add powdered cashew nuts, sugar and salt.
- If you find the sauce too thick, pour some water inside.
- Stir and remove from heat.
- As for the other ingredients; grill (I did over the portable grill) eggs, potatoes, tempeh and taufu on both sides after which sliced into bite sizes.
- Arrange all these with the cucumber and salad leaves on a plate and serve with the dipping sauce.
- Optional: served with lemon wedges.