The Menu
Beef Sate
Gado-Gado Surabaya (Gado-Gado Siram)
Fresh fruit, in season
The Recipes
Beef Sate
(serves 4 to 6)
With the spicy peanut paste, sate, is a great favorite in South East Asia. It is thought to have been originated from Sumatra in Indonesia. An Indonesian favorite made from small marinated cubes of meat, fish or poultry and threaded on skewers to be broiled or grilled.
http://www.asianon linerecipe.com/recipes/beef-sate.php
For the beef:
500 g/1.25 lb beef sirloin, cut in bitesize pieces
15 ml/1 tablespoon groundnut (peanut) oil
1 bunch rocket (arugula) leaves
For the sate sauce:
60 ml/4 tablespoons groundnut (peanut) or vegetable oil
5 garlic cloves, crushed
5 dried Serrano chilies, seeded and ground
10 ml/2 teaspoon curry powder
50 g/2 oz roasted peanuts, finely ground
1. To make the sate paste, heat the oil in a wok or heavy pan and stir in the garlic until it begins to color. Add the chilies, curry powder and peanuts and stir over a gentle heat until the mixture forms a paste. Remove from the heat and leave to cool.
2. Put the beef into a large bowl. Beat the groundnut oil into the sate sauce and add the mixture to the pieces of beef. Mix well, so that the beef is evenly coated, and put aside to marinate for 30-40 minutes.
3. Soak four to six wooden skewers in water for 30 minutes. Prepare a barbecue. Thread the meat on to the skewers and cook for 2-3 minutes on each side or until cooked. Serve the meat with the rocket leaves for wrapping. Alternatively, you could also serve with cut cucumber and onions.
Gado-Gado Surabaya
(Gado-Gado Siram)
Gado-gado is one of the well-known dishes from Indonesia. Gado-gado literally means “mix mix” since gado-gado is the plural word of gado, so gado-gado means mixes. In Indonesia, gado-gado is not a salad dish group, it is a one dish meal.
In addition, Gado-gado has carbohydrate supply from lontong and potatoes. Tempeh, tofu and eggs are the protein sources. Last but not least, the vegetables. Gado-gado can be made for pescetarianisms or pesco vegetarianisms who still consume fish and seafood; it can also be consumed by lacto-ovo vegetarians who include eggs and dairy products in their diet. Also, you can go for vegan by omitting dried shrimp paste (Indonesian: terasi/trassi, Malay: belachan/belacan) in gado-gado sauce and shrimp cracker, and skipping the egg. By leaving out the shrimp crackers, gado-gado is totally safe for people with celiac disease that can’t have any wheat in their diet.
http://rasamalaysia.com/gado- gado-recipe/2/
Blanched/steamed vegetables
long green beans, cut into 4-5 cm long
Chinese cabbage, shredded
Bean sprouts
Fresh Vegetables
Lettuce
Tomato, wedged
Cucumber, sliced
Other Complements
Boiled/steamed potatoes, sliced
Boiled eggs, wedged
Fried/baked tempe
Fried/baked tofu
Lontong (rice cake with log shape), cut into 1 cm thick
Ready-to-use fried shallot
Melinjo nuts crackers
Shrimp crackers
Gado-gado sauce
10 cloves garlic, stir fried/fried/roasted
300 g roasted/fried peanuts (In this case, I used 1 cup of organic crunchy peanut butter)
1000 ml coconut milk
10 red chilies, discard the seed and stir fried/fried
1 tsp terasi (dried shrimp paste), toasted
1 block of coconut sugar (about 62.5 grams)
2-3 tbsp rice flour dissolve in a small amount of water
Sambal
20 red bird eyes chilies, boiled /steamed
1/2 tsp sugar
Sea salt as desired
Method:
Gado-Gado Sauce
1. Process garlic, peanuts/peanut butter, a half part of coconut milk, red chilies, terasi, coconut sugar in a food processor or blender.
2. In a sauce pot, combine processed mixture with the rest of coconut milk, stir and turn on the stove at low-medium heat. Stir occasionally.
3. Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Add rice flour mixture. Keep stirring until bubbling about 5 minutes. Remove from the heat.
Sambal
Combine all ingredients and process in a food processor/blender or you can grind them with mortar and pestle.
Serving
Place lettuce, slices of lontong and boiled potatoes, blanched vegetables, wedges of boiled egg, slices of fried tempe and tofu, and wedges of tomato, slices of cucumber. Pour the warm sauce over, garnish with fried shallot, crushed shrimp crackers and emping nuts crackers. Put sambal on the side as people has different tastebuds to handle the spiciness. You can omit the sambal if you don’t like the spicy sauce.
Tips
- If the sauce to thick, add a small amount of water.
- Always try the sauce before remove from the heat, so you can add salt or coconut sugar to match your tastebuds.
- Serve gado-gado sauce while it is still warm. Warm up the sauce if it is cold.
- If you still have leftover sauce, keep it in a jar and refrigerate/freeze. You may use for other dipping purposes.
Serve fresh fruit, in season, for dessert.
Beef Sate
Gado-Gado Surabaya (Gado-Gado Siram)
Fresh fruit, in season
The Recipes
Beef Sate
(serves 4 to 6)
With the spicy peanut paste, sate, is a great favorite in South East Asia. It is thought to have been originated from Sumatra in Indonesia. An Indonesian favorite made from small marinated cubes of meat, fish or poultry and threaded on skewers to be broiled or grilled.
http://www.asianon linerecipe.com/recipes/beef-sate.php
For the beef:
500 g/1.25 lb beef sirloin, cut in bitesize pieces
15 ml/1 tablespoon groundnut (peanut) oil
1 bunch rocket (arugula) leaves
For the sate sauce:
60 ml/4 tablespoons groundnut (peanut) or vegetable oil
5 garlic cloves, crushed
5 dried Serrano chilies, seeded and ground
10 ml/2 teaspoon curry powder
50 g/2 oz roasted peanuts, finely ground
1. To make the sate paste, heat the oil in a wok or heavy pan and stir in the garlic until it begins to color. Add the chilies, curry powder and peanuts and stir over a gentle heat until the mixture forms a paste. Remove from the heat and leave to cool.
2. Put the beef into a large bowl. Beat the groundnut oil into the sate sauce and add the mixture to the pieces of beef. Mix well, so that the beef is evenly coated, and put aside to marinate for 30-40 minutes.
3. Soak four to six wooden skewers in water for 30 minutes. Prepare a barbecue. Thread the meat on to the skewers and cook for 2-3 minutes on each side or until cooked. Serve the meat with the rocket leaves for wrapping. Alternatively, you could also serve with cut cucumber and onions.
Gado-Gado Surabaya
(Gado-Gado Siram)
Gado-gado is one of the well-known dishes from Indonesia. Gado-gado literally means “mix mix” since gado-gado is the plural word of gado, so gado-gado means mixes. In Indonesia, gado-gado is not a salad dish group, it is a one dish meal.
In addition, Gado-gado has carbohydrate supply from lontong and potatoes. Tempeh, tofu and eggs are the protein sources. Last but not least, the vegetables. Gado-gado can be made for pescetarianisms or pesco vegetarianisms who still consume fish and seafood; it can also be consumed by lacto-ovo vegetarians who include eggs and dairy products in their diet. Also, you can go for vegan by omitting dried shrimp paste (Indonesian: terasi/trassi, Malay: belachan/belacan) in gado-gado sauce and shrimp cracker, and skipping the egg. By leaving out the shrimp crackers, gado-gado is totally safe for people with celiac disease that can’t have any wheat in their diet.
http://rasamalaysia.com/gado- gado-recipe/2/
Blanched/steamed vegetables
long green beans, cut into 4-5 cm long
Chinese cabbage, shredded
Bean sprouts
Fresh Vegetables
Lettuce
Tomato, wedged
Cucumber, sliced
Other Complements
Boiled/steamed potatoes, sliced
Boiled eggs, wedged
Fried/baked tempe
Fried/baked tofu
Lontong (rice cake with log shape), cut into 1 cm thick
Ready-to-use fried shallot
Melinjo nuts crackers
Shrimp crackers
Gado-gado sauce
10 cloves garlic, stir fried/fried/roasted
300 g roasted/fried peanuts (In this case, I used 1 cup of organic crunchy peanut butter)
1000 ml coconut milk
10 red chilies, discard the seed and stir fried/fried
1 tsp terasi (dried shrimp paste), toasted
1 block of coconut sugar (about 62.5 grams)
2-3 tbsp rice flour dissolve in a small amount of water
Sambal
20 red bird eyes chilies, boiled /steamed
1/2 tsp sugar
Sea salt as desired
Method:
Gado-Gado Sauce
1. Process garlic, peanuts/peanut butter, a half part of coconut milk, red chilies, terasi, coconut sugar in a food processor or blender.
2. In a sauce pot, combine processed mixture with the rest of coconut milk, stir and turn on the stove at low-medium heat. Stir occasionally.
3. Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Add rice flour mixture. Keep stirring until bubbling about 5 minutes. Remove from the heat.
Sambal
Combine all ingredients and process in a food processor/blender or you can grind them with mortar and pestle.
Serving
Place lettuce, slices of lontong and boiled potatoes, blanched vegetables, wedges of boiled egg, slices of fried tempe and tofu, and wedges of tomato, slices of cucumber. Pour the warm sauce over, garnish with fried shallot, crushed shrimp crackers and emping nuts crackers. Put sambal on the side as people has different tastebuds to handle the spiciness. You can omit the sambal if you don’t like the spicy sauce.
Tips
- If the sauce to thick, add a small amount of water.
- Always try the sauce before remove from the heat, so you can add salt or coconut sugar to match your tastebuds.
- Serve gado-gado sauce while it is still warm. Warm up the sauce if it is cold.
- If you still have leftover sauce, keep it in a jar and refrigerate/freeze. You may use for other dipping purposes.
Serve fresh fruit, in season, for dessert.
