A Balinese treat!

Gado-Gado
Indonesian-tossed Vegetable Salad with Peanut Dressing (Appetizer)

Ingredients:

• Peanut Dressing:
• 150gm Fried Peanut
• 15gm Fried Shallot
• 1Clove Garlic
• 15gm Palm Sugar
• 10gm Kencur (Laser galangal)
• 2Ea. Bird’s eye chili
• 250Ml Water
• 1Ea. Lemo (small Balinese lime)
• 30gm Sweet soy sauce
• 5gm Salt

Vegetables:

• 100gm Bean sprout, boiled
• 100gm Long Bean, cut 3 cm length, boiled
• 100gm Carrot, cut match stick, boiled
• 100gm Cabbages, sliced, boiled
• 100gm Lontong (rice cake), sliced
• 50gm Tofu sliced, deep fried
• 1Ea. Hard-boiled Egg, wedged (optional)
• 1Ea. Tomato, wedges (optional)
• 100gm Potato, boiled, cubed (optional)

Rice cake ( Lontong ):
Make 10 cm cylinder of banana leaf, then fills 1/3 with soaked jasmine rice.Closed each end with tooth pick.
Cooked for 2 hours, cooled and sliced.

Method of Preparation:
Grind peanuts, palm sugar, fried shallot, laser galangal, chili and garlic in a ‘Cobek’ Balinese mortar. Gradually add water in batches to incorporate and form a paste. Add kaffir lime juice and sweet soy sauce. Toss in vegetables and rice cake.

Note: Serve as a light salad or as accompaniment with grilled fish or chicken. Boiled potatoes, tomatoes and boiled egg can be added as an option.