Competition Entry

Oh My Gado

By Melinda Savage
Oh My Gado
0 vote

Serves 4

Cuisine :

Indonesian

Ingredients :

*Balachaung
2 cups rice bran oil for frying
2 small onions, sliced
10 cloves of garlic, sliced
1 Tbsp dried chili flakes
1 cup dried shrimp
1/2 cup chopped roasted peanuts

*Bumbu Kacang
2 Tbsp Yeo's Sambal Olek
1 Tbsp Squid Brand Fish Sauce
1 Tbsp ABC Kecap Manis Sweet Soy Sauce
1/2 cup TCC Coconut Milk
1/2 cup smooth peanut paste
1/2 cup water
1 tsp white sugar
Juice of 1 lime

*Salad
3-4 potatoes, peeled, cut and boiled unti soft
4 hard boiled eggs, peeled and sliced
1 red onion, finely sliced
1 cup alfalfa sprouts
1 cucumber, sliced
20 Japanese rice biscuits

Cooking Steps :

1. Peanut balachaung:
Heat oil in a pot and fry onion, stirring occasionally, until it starts to crisp up. Remove with a slotted spoon. Do the same again with the garlic, being careful to remove before it overcooks.
Discard most of the oil, leaving 2-3 tablespoons in the pan and reduce heat.
Process the dried shrimp into a light crumb. Add the shrimp, chilli and peanuts to the pan and stir fry for 30 seconds. Remove and drain on paper towel.

2. Bumbu Kecang:
Put all the bumbu kacang ingredients in a blender and blend until smooth.

3. Salad:
Prepare salad ingredients as desired, divide between 4 dishes and serve with the balachaung and bumbu kiacang dressing. Any remaining balachaung will keep for up to one week in the fridge.

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

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