Gado-Gado Betawi Jakarta mixin vegetable with peanut seasoning

Gado-Gado Betawi Jakarta Recipe - Indonesian Mixin Vegetable with Peanut Seasoning

Region / culture: Indonesia | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Gado-Gado Betawi Jakarta mixin vegetable with peanut seasoning

Gado-Gado Betawi Jakarta is a traditional Indonesian dish that combines a variety of vegetables with a delicious peanut seasoning. This dish is not only flavorful but also packed with nutrients, making it a popular choice for those looking for a healthy and satisfying meal.

History

Gado-Gado Betawi Jakarta has its origins in the Betawi culture of Jakarta, Indonesia. The dish is believed to have been influenced by Chinese and Dutch culinary traditions, resulting in a unique blend of flavors and ingredients. Gado-Gado is typically served as a street food dish in Jakarta, but it has gained popularity throughout Indonesia and beyond.

Ingredients

Salad

150 g of sliced cabbage
175 g of spinach
200 g of sliced cucumber
175 g of bean sprouts
300 g of boiled potatoes, diced
200 g of long beans
300 g of fried and diced yellow tofu
1 boiled egg, split into two
crackers and chips
fried onions

Peanut Seasoning

4 pieces of cayenne pepper
4 red chilies
4 tsp of brown sugar
1 tsp of shrimp paste
1.5 tbsp of Java tamarind water
2 tsp of salt
175 g of finely ground peanuts
175 g of finely ground walnuts
soy sauce
750 ml of water

How to prepare

Boil all the vegetables until they are soft, then drain them.
Puree the red chili, shrimp paste, cayenne pepper, and salt until it becomes smooth. Then, add the walnuts and peanuts.
Add the tamarind water, water, sweet soy sauce, and brown sugar. Mix everything until it is well combined, then cook it until it starts boiling.
Allow it to cool down.
Prepare a plate and arrange the vegetables, potatoes, tofu, and eggs on it. Then, pour the peanut sauce on top. Sprinkle some fried onions and add extra fried chips as garnish.

Variations

Add tempeh or boiled eggs for additional protein.
Use different vegetables such as green beans, carrots, or bell peppers.
Substitute the peanut seasoning with a spicy sambal or a tangy lime dressing.

Cooking Tips & Tricks

Be sure to boil the vegetables until they are soft but still retain some crunchiness to maintain their texture and flavor.

- Make sure to puree the peanut seasoning ingredients thoroughly to achieve a smooth and creamy consistency.

- Adjust the amount of chili and salt in the peanut seasoning to suit your taste preferences.

- Garnish the dish with fried onions and extra fried chips for added crunch and flavor.

Serving Suggestions

Gado-Gado Betawi Jakarta can be served as a main dish or as a side dish alongside grilled meats or seafood. It pairs well with steamed rice or rice cakes.

Cooking Techniques

Boil the vegetables until they are soft but still retain some crunchiness to maintain their texture and flavor. Puree the peanut seasoning ingredients thoroughly to achieve a smooth and creamy consistency.

Ingredient Substitutions

Substitute tofu with tempeh or boiled eggs.

- Use cashews or almonds instead of peanuts and walnuts for the peanut seasoning.

Make Ahead Tips

You can prepare the peanut seasoning in advance and store it in the refrigerator for up to a week. Boil the vegetables and dice the tofu and potatoes ahead of time for quick assembly.

Presentation Ideas

Arrange the vegetables, tofu, and potatoes on a plate in an aesthetically pleasing manner. Drizzle the peanut sauce on top and garnish with fried onions and extra fried chips for added visual appeal.

Pairing Recommendations

Gado-Gado Betawi Jakarta pairs well with a refreshing drink such as iced tea or a tropical fruit juice. For a complete meal, serve it with steamed rice or rice cakes.

Storage and Reheating Instructions

Store any leftover Gado-Gado Betawi Jakarta in an airtight container in the refrigerator for up to two days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Gado-Gado Betawi Jakarta contains approximately 350 calories.

Carbohydrates

Each serving of Gado-Gado Betawi Jakarta contains approximately 45 grams of carbohydrates.

Fats

Each serving of Gado-Gado Betawi Jakarta contains approximately 20 grams of fats.

Proteins

Each serving of Gado-Gado Betawi Jakarta contains approximately 15 grams of proteins.

Vitamins and minerals

Gado-Gado Betawi Jakarta is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and potassium, thanks to the variety of vegetables used in the dish.

Alergens

Gado-Gado Betawi Jakarta contains peanuts, walnuts, and shrimp paste, which may be allergens for some individuals.

Summary

Gado-Gado Betawi Jakarta is a nutritious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Gado-Gado Betawi Jakarta is a delicious and nutritious Indonesian dish that combines a variety of vegetables with a flavorful peanut seasoning. This dish is easy to make and can be customized with different ingredients to suit your taste preferences. Enjoy it as a main dish or as a side dish for a satisfying and healthy meal.

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a warm summer day in Jakarta, and I was wandering through the bustling streets of Betawi, the heart of the city. The air was filled with the enticing aroma of street food, and my stomach grumbled in anticipation.

I came across a small food stall tucked away in a corner, its colorful umbrellas shading a group of locals huddled around a woman who was cooking up a storm. Intrigued, I made my way through the crowd and watched in awe as she expertly mixed vegetables with a rich peanut seasoning, creating a dish that looked and smelled absolutely divine.

I couldn't resist the temptation and approached the woman, asking her about the recipe for the dish she was making. She smiled warmly at me and welcomed me into her world of culinary delights. Her name was Mak Ijah, and she was a renowned chef in Betawi known for her traditional recipes passed down through generations.

Mak Ijah took me under her wing and taught me the intricacies of making Gado-Gado Betawi Jakarta. She showed me how to select the freshest vegetables from the market, from crunchy bean sprouts to tender boiled potatoes. She taught me how to make the creamy peanut sauce, grinding roasted peanuts with a mortar and pestle until they turned into a smooth paste, then mixing them with spices like garlic, chilies, and tamarind paste for a burst of flavor.

As we cooked together, Mak Ijah shared stories of her childhood in Jakarta and the memories she associated with this dish. She spoke of family gatherings where Gado-Gado was always the star of the show, of lazy afternoons spent lounging in the shade, savoring each bite of the crunchy vegetables drenched in the luscious peanut sauce.

I listened intently, absorbing every word she said, and as we sat down to enjoy the fruits of our labor, I felt a deep sense of gratitude for this experience. Mak Ijah's recipe for Gado-Gado Betawi Jakarta was more than just a meal; it was a connection to the past, a glimpse into a world filled with love and tradition.

Since that day, I have made Gado-Gado Betawi Jakarta countless times, each time remembering the lessons I learned from Mak Ijah. I have added my own twist to the recipe, experimenting with different vegetables and spices, but the essence of the dish remains the same – a celebration of flavors and memories that have stood the test of time.

Now, as I stand in my kitchen, surrounded by the familiar sights and smells of home, I can't help but smile as I prepare Gado-Gado Betawi Jakarta once again. The recipe may have come from a chance encounter on a hot summer day, but the love and passion that I pour into it are all mine, a tribute to Mak Ijah and the culinary heritage of Jakarta that she so generously shared with me.