In today’s healthy cooking class we made the traditional Indonesian dish; Gado Gado. Lox is a current student and also from Indonesia, and with his knowledge on Indonesian foods, he helped the student with preparing this traditional dish.
So whats so good about it?
Gado-Gado is rich in essential nutrients like carbohydrate, protein, fats, vitamins and also fibre. Carbohydrate mainly comes from rice. The protein in Gado-Gado mainly comes from the egg, tofu and tempeh (a sesame-based food). This dish has important nutrients needed by the body to build up, repair, and replace the tissues in our bodies. The protein source is considered to be healthier as it comes from plant and not from animal.
Gado-Gado contains very little fats and almost no cholesterol at all. The very little amount of fats comes mostly from the peanut sauce. The rest of the ingredients to make Gado-Gado are vegetables, which are rich sources of vitamin and fibres. Fibre helps the body with bowel function, and helps prevent heart disease. Most vegetables in Gado-Gado are green in colour and are a rich source of folate, and B vitamins, which are important in producing healthy red-blood cells and preventing a certain type of anaemia.
2 cloves garlic
10g bird’s eye chilli (green chili)
20g Palm Sugar
½ tbsp salt
150 g peanuts, deep-fried or roasted
2 tbsp kecap manis
Juice of ½ lime
1 cup water
Handful of Coconut
200g cabbage, sliced thinly
75gbean sprouts, blanched briefly
250g tofu, fried till golden and cut into cubes
1 medium cucumber, quartered and cut into 1/2cm thickness
2 stalk Chinese celery, chopped finely
2 spring onion, chopped finely
10 g red and white crackers, deep-fried
4 boiled eggs
To make the sauce
Mix garlic, chilli, palm sugar, salt and peanut in a food processor and grind coarsely.
Add lime and kecap manis, mix well.
Gradually add water and stirring at the same time, to a desired thickness.
Combine all salad ingredients in a big mixing bowl or individual plater.
Add sauce and serve immediately.