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Gado-gado
Jakarta — Mother recipe · en it
A delightful mix of vegetables, seafood, and chicken dressed in a soy and coconut sauce.
📷 Timothy A. Gonsalves — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 30 min prep + 20 min cottura · 4 porzioni · facile
Ingredients
- 1 kg of gado-gado vegetables (cabbage, carrots, onion, ginger, eggplant)
- 200 g of chicken, cut into pieces
- 100 g of seafood (shrimp, clams, oysters)
- 1 red onion, chopped
- 2 tablespoons of coconut oil
- 2 tablespoons of soy sauce
- 1 tablespoon of peanut paste
- 1 tablespoon of lemon juice
- 1/2 onion, chopped
- 1 tablespoon of ground pepper
- Salt to taste
- 100 g of kacang panjang (long beans)
Method
- Prepare the gado-gado vegetables by cutting the cabbage into pieces, slicing the carrot, ginger into strips, onion into cubes, and eggplant into thin slices.
- In a pan, cook the chicken in boiling water for 15 minutes, then cool and cut into pieces.
- In a pot, cook the seafood for 5-7 minutes, then cool and cut into pieces.
- In a bowl, mix the coconut oil, soy sauce, peanut paste, lemon juice, chopped onion, ground pepper, and salt to taste to make the sauce.
- In a bowl, mix the vegetables, chicken, seafood, long beans, and the prepared sauce.
- Serve immediately, garnishing with coconut cream and fried onion.
The story
Gado-gado is a traditional Jakarta dish that originated from Yogyakarta's cuisine. It became popular in the 19th century when fish vendors in Jakarta started serving this dish.
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