Thank you for showing us the correct authentic way to make this. So many people posting recipes lacking important ingredients and completely skipping the fried peanut, mortar & pestle, and correct sauce method. One person even added coconut milk!!
Thank you for your video. My mother was raised in Indonesia and she was taught by the people she met there how to cook. We loved her food by extension the land that she loved over there. She felt more Indonesian than American.
This looks like a lot of work but i am glad a authentic recipe exists here on youtube and maybe one day i can make it. That is if i can ever find the ingredients
Chef, tofu is a coagulate soy milk, tempeh is fermented soy beans packed with probiotics. For gado-Vado ask any Javanese, for rendang ask any minang, for lawar ask any Balinese. If only you know.... I would not blanched the vegetables but steam them
I love learning how Gado gado is made before blenders were invented. Very educational. Once i tastes gado gado the first time 40 years ago, i never forgot the tastes. But i had no idea how it is made till today!
@@gchow6009 i think i heard some of indonesian on the internet (who lives in USA) said they could find aromatic ginger powder (but yeah its really hard) Edit: i found one on amazon, heres the link www.amazon.com/Rotary-Indonesian-Spices-Cutcherry-Powder/dp/B000249G04/ref=as_li_ss_tl?keywords=sand+ginger&qid=1567990188&s=grocery&sr=1-1&linkCode=sl1&tag=daicooque-20&linkId=bf17af96968a1df3e707521438d660e8&language=en_US
