Gado-Gado Surabaya (Gado-Gado Siram)
long green beans, cut into 4-5 cm long
Chinese cabbage, shredded
Boiled/steamed potatoes, sliced
Boiled eggs, wedged
Lontong (rice cake with log shape), cut into 1 cm thick
Ready-to-use fried shallot
Melinjo nuts crackers
10 cloves garlic, stir fried/fried/roasted
300 g roasted/fried peanuts (In this case, I used 1 cup of organic
crunchy peanut butter)
1000 ml coconut milk
10 red chilies, discard the seed and stir fried/fried
1 tsp terasi (dried shrimp paste), toasted
1 block of coconut sugar (about 62.5 grams)
2-3 tbsp rice flour dissolve in a small amount of water
20 red bird eyes chilies, boiled /steamed
1/2 tsp sugar
Sea salt as desired
1. Process garlic, peanuts/peanut butter, a half part of coconut
milk, red chilies, terasi, coconut sugar in a food processor or
2. In a sauce pot, combine processed mixture with the rest of
coconut milk, stir and turn on the stove at low-medium heat. Stir
3. Cook sauce until boiled, the volume reduced and the sauce surface
looks a bit oily. Add rice flour mixture. Keep stirring until
bubbling about 5 minutes. Remove from the heat.
Combine all ingredients and process in a food processor/blender
or you can grind them with mortar and pestle.
Place lettuce, slices of lontong and boiled potatoes, blanched
vegetables, wedges of boiled egg, slices of fried tempe and tofu,
and wedges of tomato, slices of cucumber. Pour the warm sauce over,
garnish with fried shallot, crushed shrimp crackers and emping nuts
crackers. Put sambal on the side as people has different tastebuds
to handle the spiciness. You can omit the sambal if you don’t like
the spicy sauce.
- If the sauce to thick, add a small amount of water.
- Always try the sauce before remove from the heat, so you can add
salt or coconut sugar to match your tastebuds.
- Serve gado-gado sauce while it is still warm. Warm up the sauce if
it is cold.
- If you still have leftover sauce, keep it in a jar and
refrigerate/freeze. You may use for other dipping purposes.