Gado Gado. In Bahasa (the official language of Indonesia) gado-gado means "mixture" and this dish takes different types of boiled vegetables - bean sprout, spinach, green beans, cabbage, chayote (a kind of cucumber), and momordica, in addition to potatoes, tofu, boiled eggs, and tempeh, with peanut sauce as a side dish.
In a wok or Dutch oven, heat oil over high heat. Add tofu and seitan and stir-fry for 7-8 minutes until lightly browned all over. Remove from the wok using a slotted spoon or tongs and set aside. Lower the flame to medium under the same wok, add onion, and oyster mushrooms.
Preheat 1 Tbsp of cooking oil in a large heavy-bottom pot with tight-fitting lid. Add shallots and garlic and stir fry for 1 minute. Add salted fish (if using) and stink beans, and whole red chili. Stir fry for another minute. Add lemongrass stalk, galangal, bay leaves, kaffir lime leaves and stir fry again.Let sambal terasi cools down completely. Store this in a sterilized container and it can keep for maximum of 2 weeks in the fridge. For longer storage, I recommend portioning them into about 1 Tbsp portion and place them on a parchment paper and freeze them for about 1 hour or so. Then transfer to a freezer bag or container. 2 tablespoons of oil. some salt. Wash the beans. Break the green beans into three or four pieces. Cut the beans the usual way. Make this sambal goreng like sambal goreng cabbage. Add with green beans 1 dl of water together with the santen. French beans do not need extra water because they produce enough moisture during cooking.
Tempeh Goreng Sambal Kemangi - Fried Tempeh in Basil Chili Sauce. This tempeh dish also follows the same pattern. First the tempeh is cut into small cubes and marinate in garlic salt solution before deep frying. Then the chili sauce, which is lovely since we add tomatoes, terasi (toasted shrimp paste), and daun kemangi (basil leaves), is cooked in a separate frying pan.
.