Chef Degan’s GADO GADO
Chef Degan proudly shows how to make a beautiful, avant-garde gado gado.
DESPITE HAVING thirty years manning the hot kitchens of the world’s notable five-star hotels and resorts under his belt, Chef Degan Septoadji does not forget where he belongs. He shared with us a dish that took him to his roots.
Indonesians are very familiar with a vast array of delicacies related to peanut sauce or peanut dressing, but gado gado may be the most popular among all.
At the Oxone kitchen that day, the chef presented us with a new way to plate gado gado, which we personally found very attractive. “First we blanch the vegetables nicely in salted water and cooled down in iced water, so that it will become shiny”, he said.
As a retainer of black belt in Indonesian and Thai cuisines, Chef Degan was very comfortable in improvising what’s best for his gado gado. The chef, who has seen years in hotels and resorts around Bali, The Bahamas, and Thai with a German hospitality educational background, is now sought by many who wish to learn more about Indonesian food.
In addition to some fine showmanship as a jury of MasterChef Indonesia for a few years, he now had the opportunities to share his expertise with larger crowd around Indonesia and abroad.
Now, to finish his intriguing gado gado, Chef Degan has something to say about it first.
“We want the vegetables to also shine here and I decided to simply pour the peanut dressing on the base of the plate instead of covering the toppings. He then carefully placed the colorful components above the sauce and he finishes it with thinly sliced chilies and emping.
There you have it. A different breed of gado gado, wonderfully crafted by the benevolent Chef Degan.
200gr Cashew Nut, peeled
100gr Peanut, peeled & fried
1 tsp Salt
3 pcs Red chili
2 pcs Bird’s eye chili
1 clove Garlic, peeled
¼ tsp Kencur, peeled & chopped
1 tbp Palm sugar
200 ml Water
100 ml Coconut milk
3 tbsp Peanut dressing*
3 pcs Kenya beans, blanched
1 tblsp Spinach, blanched
2 pcs Baby potato, cooked, cut & pan-seared
1 pc Baby zucchini, blanched & cut
2 pcs Broccoli sprigs, blanched
2 pcs Cauliflower sprigs, blanched
1 tblsp Cucumber, cut
1 tsp Soy bean sprouts, blanched
1 tbsp Tofu, fried & cut
1 tbsp Soy bean cake, fried
2 pcs Quail’s egg, cooked 3 min & cut in half
Sweet soy sauce
- Blend all ingredients, except water and lime, until evenly fine.
- Add water and lime juice and stir evenly until smooth.
- Put into a pot/pan and bring up to boil.
- Add coconut milk and simmer for another 2 minutes.
- Remove from heat, cool down and store in refrigerator for further use.
- Place the peanut dressing in the center of the plate to create a round platform.
- Arrange all vegetables, tofu, bean cake and quail’s eggs on top of the peanut dressing nicely.
- Garnish with emping chips, sweet soy sauce and fried shallots before serving.
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