24 April, 2019
Gado-Gado – Indonesia
Gado-Gado – (Indonesian or Betawi), also known as Lotek (Sundanese and Javanese), is an Indonesian salad of lightly cooked vegetables, milled or cooked, baked potatoes, fried tofu and tempeh, and lontong (rice wrapped in a banana leaf), served with sauce Peanut. In 2018, the above taken is promoted as one of the 5 national dishes of Indonesia.
The term or verb menggado means consuming something without rice. In Indonesian literally means “mix-mix ” As it is made of rich blend of vegetables such as potatoes, longbeans, bean sprouts, spinach, chayote, bitter pumpkin, corn and cabbage, with tofu, tempeh and boiled eggs, all mixed in peanut sauce, for at Times also covered with Krupuk and Sprinkles of fried shallots. It is different from Lotek Atah or karedok that uses raw vegetables. Another similar dish is the Javanese Pecel.
In Indonesia, it is commonly served mixed with chopped lontong or ketupat (glutinous rice cake), or with steamed rice served separately. It is almost always served with Krupuk (biscuits), for example, tapioca or emping biscuits, fried Indonesian-style biscuits, which are made from Melinjo. A common trim is Bawang goreng a sprinkled with finely chopped fried shallots.
It is widely sold in almost all parts of Indonesia, with each area having its own modifications. It is believed that it was originally a Sundanese dish, as it is more frequent in western parts of Java (which includes Jakarta, Banten, and the western provinces of Java). The Javanese have their own slightly similar version of a vegetable-in-peanut-sauce dish called Pecel which is most prevalent in Central and eastern Java. It is widely available in trolleys from street vendors, tents (Warung) and restaurants and hotels in Indonesia; It is also served in Indonesian-style restaurants around the world. Although usually called salad, peanut sauce is a larger component of the usual pattern for dressing in Western-style salads; Vegetables should be well-coated with it.
Some food establishments use different mixtures of peanut sauce, such as adding cashew nuts to the taste. In Jakarta, some food establishments boast as a distinctive dish, some of which have been in business for decades and have developed loyal clientele. The Boplo restaurant chain, for example, has existed since 1970, while Bonbin in Cikini has existed since 1960.
The sauce is made of fried salted peanuts, sweet palm sugar, garlic, chilli, salt, Tamarind and a splash of lemon. The class is usually made recently, sometimes in front of the customers to adapt to their personal preference for the degree of pungentness, which corresponds to the amount of chili pepper included. However, particularly in the West, the sauce is often prepared in advance and in bulk. The sauce is also available in dry form, which simply needs to be rehydrated by the addition of hot water.
The sauce should not be confused with the Satay sauce, which is also a peanut sauce.