While reading an excerpt from Mr Lee's sister Mrs Monica Lee, 85, she mentioned that Mr Lee, being of Peranakan (or Straits Chinese) origin, had loved Gado Gado, Rojak, Satay and Mee Siam. These are just some of our well loved local dishes in Singapore and that is just the tip of the iceberg!
I made Gado Gado today as a special tribute to Mr Lee.
Gado Gado is an Indonesian salad of blanched vegetables served with peanut sauce. It is eaten as a complete meal because the rice cakes (Lontong) and Potato cubes provide the carbs while the tofu, eggs and peanuts the protein. You can omit the eggs if you prefer a vegan Gado Gado. Can be devoured either cold or warm but I personally prefer warm.
Ingredients for Gado Gado Peanut Sauce
1 cup peanuts roasted
1 clove garlic
3 tbsp. brown sugar ( or to your discretion)
1 bird's eye chilli (Chilli Padi) ( More if you prefer spicier)
1 tbsp. tamarind extract (from 1/2 tsp tamarind pulp)
1 tbsp. lime juice
1/2 tbsp. dark soy sauce
1/2 cup water
salt to taste per preference
Method for Peanut Sauce
Put all the ingredients into a food processor and blend till smooth or a little crunchy, whichever style you prefer. I left mine a little crunchy for the bite.
Ingredients for Gado Gado Salad
2 medium sized potatoes cut or 8 baby potatoes, boiled
2 eggs, boiled and cut half
2 cups Beansprouts, blanched in hot water for 1 minute
3 Long beans, cut into 2 inch long and boiled in water for 3 minutes.
2 small blocks of firm tofu, cut into cubes and pan grilled.
1/2 cup rice boiled very soft and pressed into square container and then cut into cubes.
To serve Gado Gado, assemble all the boiled vegetables, eggs and grilled tofu on a plate. You can either pour the peanut sauce over or serve it nearby in a small bowl with the rice cubes.
Cabbage, Spinach or French Beans can be used instead of the above vegs too.
Gado Gado is usually served with Vegetable or Melinjo Crackers too, which I didn't have at this moment.