The authentic and ancient technique to arrange this sauce is to use a cobek (pestle) and ulekan (flat rounded stone, mortar). The dry ingredients area unit ground initial, then the tamarind extract is else to succeed in the required consistency. I in person used a liquidiser though i'm certain the authentic technique would have created a far better conclusion.
In East Java (around Surabaya), the dish is termed gado-gado Surabaya or gado-gado Siram. Siram means that “pour as food is ordered”. Another version referred to as gado-gado Boplo comes from the world of Djakarta bearing the name. This version uses cashew whacky rather than peanuts for the sauce.
- ½ lb green beans (or yardlong beans), cut into 2-inch pieces and blanched
- ½ lb bean sprouts , blanched
- ½ lb white cabbage , sliced and blanched
- 4 hard-boiled eggs , quartered
- 4 small cucumbers , sliced
- 12 oz. firm tofu
- 12 oz. tempeh
- 2 potatoes , boiled and cubed (optional)
- Lontong or rice cake (optional)
- Krupuk or emping (optional)
- For the sauce
- 2 cups peanuts , unsalted
- 5 cloves garlic , peeled
- 2 red chili peppers seeded and chopped
- 2 oz. palm sugar
- 1 tablespoon tamarind extract
- Juice of 1 lime
- Salt
Instructions
- First, prepare the sauce by frying the peanuts in a hot pan with a tablespoon of vegetable oil (skip this step if they are roasted). Stir frequently for a few minutes until they get lightly brown.
- Mix the peanuts, garlic and chili with a mortar and pestle or in a blender to obtain a homogeneous paste.
- In a saucepan, combine the processed mixture with the tamarind extract, lime juice and water (about ¼ cup). Continue simmering to reach the desired consistency for about 5 minutes. Remove from the heat.
- Cut tofu in 1-inch cubes. Fry the tofu in a pan with hot vegetable oil to lightly brown them on all the sides.
- Slice the tempeh and fry it for a few minutes.
- Arrange all the ingredients on a plate and serve with the peanut sauce.
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