Indonesia’s National Salad
Shrimp Crackers Meet Peanut Sauce
Gado Gado is probably the most representative type of Indonesian salad, and there are a number of regional variations. It can be eaten as a side dish, can appear at picnics, or can function as the main dish of a meal. Here is a good basic recipe for a Gado Gado which reflects he culinary style of the Java region.
(Vegetable Salad in Peanut Dressing)
1 ounce Kroepek or Indonesian Shrimp Crackers
Vegetable Oil for Deep Frying
5 to 6 cups bite-sized mixed Vegetables such as — Bean Sprouts, Broccoli, Cabbage,Carrots, Cauliflower, Green Beans,Scallions
Peanut Sauce — see the separate recipe for Indonesian Peanut Sauce
2 hard-cooked Eggs, sliced
½ Cucumber, peeled and sliced
First, fry the Kroepek in 2 cups of Vegetale Oil heated to 375 degrees Fahrenheit,then drain on paper towels. When the temperature is right, they will puff up in a couple of seconds in the hot Oil. Lift them out with a slotted spoon and drain well on paper towels to make sue they have no extra oil on them.
On the stove top or in the microwave, cook the various vegetables separately in covered containers in a small amount of water for about 3 minutes each until tender-crisp.
A mult-level steamer works well for this, as you can steam several vegetablesbles at t time using only a single burner, take them out to cool, and steam another group, which really reduces the cooking time.
Drain and arrange the blanched vegetables with the bean sprouts and scallions, if you are using them, on a serving platter at room temperature.
Drizzle the Peanut Sauce over the vegetables. Finish by garnishing with the hard-cooked Eggs, Cucumber slices and the crumbled Kroepek.
This will serve 10 to 12 people as part of a Rijsttafel or Rice Table buffet meal.