One of the most commonly found dishes in Bali is Gado Gado. Also known as Kacang Me Santok, the dish is a healthy sauté of assorted vegetables with peanut sauce. Aunty Puspa who runs Paon Bali Cooking Classes on the island of Bali, showed us step-by-step how to cook this authentic recipe. She even made her own coconut oil and ground the nuts for the sauce using only a mortar and pestle.
The recipe is very easy to prepare and the end result is a delicious vegetarian dish that can be used as an entree or a side. Serve it with steamed brown rice or just by itself.
Gado Gado
(Serves 4-6)
For the peanut sauce:
1 1/2 cups deep fried peanuts (skin on)
2 inch piece of galangal
2 unsalted macadamia nuts
2 cloves garlic
1 red chili, seeds removed
1/2 tomato, chopped
5 Tsp sweet soy sauce
juice of 1 lime
salt to taste
1/2 cup water
To make the sauce, blend the peanuts, garlic, macadamia, gala gal, chili and tomato in a blender or food processor until it forms into a fine paste. Transfer to a pan on low heat, and add water. Next, add the soy sauce and lime juice. Stir thoroughly until mixed through and the water is well absorbed. Remove from heat and keep aside.
For the vegetables:
2 cups cabbage, shredded
2 cups string beans, cut into 2 inch pieces
2 cups bean sprouts
16 oz firm tofu
1 small cucumber, thinly sliced
2 Tsp. coconut oil
Blanche the cabbage and bean sprouts for less than a minute in boiling water. Then transfer to a large bowl with ice water for 2-3 minutes. Drain water and keep the vegetables aside in a large bowl. Boil the beans for 3-4 minutes. Drain water and keep beans aside.
Cut tofu into 2 inch cubes and fry with coconut oil in a large fry pan over medium heat until golden color. To serve, mix the vegetables and tofu together. Place in a larger serving dish and pour the peanut sauce over it. Serve warm or at room temperature.
Click here to learn more about Paon Bali Cooking Classes with aunty Puspa.
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