Gado-Gado with Warm Peanut Sauce

Fri, 22 Nov 2024 12:20:00 +0000

Gado-gado is a cold vegetable table rescued by a hot sauce. Blanched greens, boiled potato, crisp-fried tofu and tempeh, a soft egg and raw cucumber all sit at room temperature or cooler, and the dish only comes alive when a warm, freshly made peanut sauce is poured over the top at the very last moment. Serve the sauce cold or let it sit and stiffen, and the whole plate reads as flat; serve it properly hot, straight off the stove, and it turns into something you want to eat with your hands.

Nasi Goreng with Sweet Soy and Crispy Shallots

Sat, 24 Aug 2024 18:05:00 +0000

Nasi goreng means, plainly, fried rice — but calling it “Indonesian fried rice” undersells it the way calling paella “Spanish rice” undersells a whole national identity wrapped around a pan. This version leans hard into the ingredient that actually separates nasi goreng from every other fried rice on earth: kecap manis, a thick, treacly sweet soy sauce that caramelises against the hot wok until the rice turns a deep mahogany-brown and smells faintly of burnt sugar. Piled with shallots fried until properly crisp, it’s a dish built on two kinds of controlled char.

Indonesian - vo.rs

Gado-Gado with Warm Peanut Sauce

Nasi Goreng with Sweet Soy and Crispy Shallots