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Vegetarian Class

Gado – Gado (Portion for 2)

Gado-gado simply means at least two vegetables mixed together and served with a peanut sauce. Even though gado-gado is served in many warungs in Bali, the Balinese rarely eat is at home. In this recipe, the gado-gado is also served with tempe, tofu, a potato, an egg, and chips.

Spicy peanut sauce:

  • ½ cup raw peanuts
  • 2 candlenuts
  • 3 hot chilies
  • 2 cm of lesser galangal
  • 2 cloves of garlic
  • 2-3 tbs sweet soy sauce
  • 3 tbs hot water
  • 200 ml vegetable oil
  • 150 ml coconut milk

Tempe, tofu, and chips:

  • 50 gr tempe
  • 50 gr tofu

Potato and egg

  • 1 boiled potato
  • 1 hardboiled egg

Vegetables:

  • Long green beans
  • Cabbage
  • Spinach
  • Bean sprouts

* or any mixed hard and soft veggies

How to make :

Spicy peanut sauce:

  1. Heat (medium heat) the veg. oil until is hot and deep fry the peanut, tempe and tofu until turn to golden brown color.
  2. In the mortar and pestle, blend peanuts, candlenuts, chilies, lesser galangal, and garlic together until all ingredients turn a smooth and pasty (add some warm water to help).
  3. Heat (medium heat) the coconut milk and add in the peanut paste, salt, pepper and sweet soy sauce. (cook until it tick and pasty)
  4. Next add the kaffir lime juice (and skin) and the peanut sauce is ready.

Vegetables

  1. Cut all vegetables (about bite size)
  2. Heat the water until bubbling and boiled hard vegetables for 2 minutes first, then follow by soft vegetables into the same pot for another 3 minutes (5 minutes in total). Then set aside from water.

To serve the gado-gado

Place all vegetables on a dish. Spread the peanut sauce over them. Place tempe and tofu over the sauce. Garnish with egg and potato (also chips if you like).

 

Sweet Sour Tempe (Portion for 2)

 Main Ingredients:

  • 1 block Tempe (cut in long cube, about 1-2 cm) [you can also use: Tofu]
  • 300 ml vegetable oil for deep frying

Fried Seasoning:

  • 5 cloves of garlic (thinly sliced)
  • 1 spring onion (thinly sliced)
  • 2 pieces of long red chilies (thinly sliced)
  • 1 tbsp. palm sugar (or brown sugar)
  • 1 piece of lemongrass (smashed)
  • 2 pcs leaves / 1 bay leave
  • 2 pieces juice of lime (squeezed)
  • 2 tbsp. Coconut oil
  • ¼ tsp. Salt
  • ¼ tsp. White pepper

Steps to Cook:

  1. Cut all ingredients (tempe and all spices)
  2. Heat oil (medium flame) in as much 300 ml, and then deep fry tempe for next 8-10 minutes or until golden browned (optional: add peanut / dried anchovies). Than strain until dry. Set aside.
  3. Heat (medium flame) the coconut oil and then fry garlic until slightly brown color, than add in the spring onion, chilies, salam leaves, lemon grass, salt and pepper. Cook for about 30 seconds in low flame.
  4. Add in the crumble brown sugar until melted, then Squish the lime juice and stir until well blended.
  5. Add in the fried tempe in the mixture (in the low heat), stirring until temple absorb the seasoning (about 30-50 seconds)
  6. The sweet sour tempe is ready to be served.

 

 

Opor Tempe Tahu/ Balinese Tempe Tofu Curry
(Portion for 2)

 Ingredients:

  • ½ block tofu and tempe (dice and fried)
  • 2 tbsp. Bumbu Bali
  • 1 stalk Lemongrass (smashed)
  • 1 pcs salam leaves
  • 1 tbsp. Brown sugar
  • 2 lemon (squeezed)
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 150 ml tick coconut milk / cream
  • ½ litter of water

Vegetable

  • ¼ kg (mixture of carrots, potatoes diced)

Directions:

 

  1. Put the friend tempe, tofu and dice veggies into the pan. Add Bumbu Bali, bay leaves and lemongrass, salt and pepper. Mix well.
  2. Add in some water into the mixture above (the water covered the ingredients).
  3. Cook over medium heat until the water is almost dry.
  4. Add in the coconut milk, brown sugar and lime juice, (cook over high heat) continue cooking until the curry becomes thick.
  5. Opor Tempe is ready to be served.

 

Pepes (mushroom / tofu / veggie)
(6 – 8 pcs)

Ingredients:

  • 80 gr Mushroom
  • 1 piece of chicken eggs
  • 2 tbsp. Bumbu Bali
  • ½ tsp. palm sugar
  • 2 pcs kaffir lime leaves (finely chopped)
  • ¼ tsp. salt
  • ¼ tsp. white pepper
  • 8 pcs banana leaf (or aluminum foil) as a wrapper

Vegetables

  • 1 tbs red peppers (sliced thin, diced)
  • 1 tbs green peppers (small-thinly sliced)
  • 1 tbs onions (thinly sliced, diced)

Directions:

  1. Cut all ingredients and vegetables.
  2. Mix all the ingredients, vegetables and spice in the big stainless still bowl until well blended
  3. Wrap the mixture with a banana leaf / aluminum foil per 1 tbsp.
  4. Steam for 30 minutes.
  5. Pepes is ready to be served.

Additional note: if you use aluminum foil. Do not cook it by steaming because it will extend the cooking time (for over 1 hour).instead use grill or baked it (take only 10-15 minutes)

Berkedel (6 – 8 pcs)

Ingredients:

  • 1 chicken egg
  • 1 fresh corn (substitute: yam, potatoes, carrots, cassava)
  • 5 tbs. wheat flour or rice flour / corn flour
  • 2 tbs. Bumbu Bali / Base Gede
  • ¼ tsp. salt
  • ¼ tsp. white pepper
  • 1 tsp. brown sugar
  • ½ liter of coconut oil (for frying)
  • 2 pcs. Kaffir lime leaves (small chopped)

* for potato please use the mash potato instead of fresh

Additional Vegetables:

  • ¼ red peppers / bell pepper (small-thinly sliced)
  • ¼ green peppers (small-thinly sliced)
  • ¼ onions (small-thinly sliced)

Directions:

  1. Slice the corn and divide into 2 parts. Mash 1 part (or using a blender) and set aside the other part.
  2. Mix those two parts of corn together.
  3. Cut all the vegetables and seasonings.
  4. Mix all the ingredients, vegetables and spice in the big stainless still bowl until well blended (add coconut milk or water if the dough is hard / less liquid)
  5. Heat oil (medium heat), and then fry the mixture about 1 tbsp size. Fry 4 – 6 pcs at a time. Wait until lightly browned (turn it over to cook both side).
  6. Berkedel is ready to be served.

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