Ms.SUSHMITHA (BHMCT 5th SEM) outshines in the culinary delights. She believes staunchly that ‘Eating is a necessity but cooking is an art. She is an artist indeed. Indian institute of Hotel Management and Culinary arts has heartily nominated her as the ‘Chef of the Day’.
INGREDIENTS
For the Salad
600 gms Mixed vegetables
150 gms Potatoes, boiled and cubed
3 nos Eggs, hard boiled and sliced
2 nos Cucumber, sliced
100 gms Tofu, fried and sliced
50 gms Tempeh, fried and sliced
15 gms Shrimp crackers
For the Peanut Sauce
100 gms Peanuts, roasted & finely ground
10 gms Garlic, minced
5 gms Red chili peppers, chopped
60 gms Tamarind paste
50 gms Palm sugar or brown sugar
75 ml Coconut milk
50 ml Water
4 gms Salt to taste
10 ml Oil
Method
Prepare the vegetables by blanching or boiling them until they are tender but still crisp. Drain and set them aside.
Make the peanut sauce: a. In a blender, combine the ground peanuts, minced garlic, chopped chili peppers, tamarind paste, palm sugar, coconut milk, and water.
Blend until you have a smooth and creamy sauce.
Taste and adjust the flavours by adding more sugar, tamarind, or chili if needed. Add salt to taste.
Arrange the cooked vegetables, tofu, tempeh, sliced eggs, and cucumber on a serving platter.
Pour the peanut sauce over the vegetables and garnish with shrimp crackers, if desired.
Serve the Gado Gado immediately. Mix the sauce and vegetables together before eating for the best flavour.
