Kare-kare salad? Vegetarian kare-kare? This is one unique take on kare-kare Filipinos love! This time, Chris Urbano does an Indonesian twist on our kare-kare! Or does he make a Pinoy twist on Indonesia’s gado-gado? Kare-kareng Indonesian o Gado-gadong Pinoy? Nalito ka na ba?
Welcome to Jakarta!Tagalog speaking Australian Chris Urbano of Maputing Cooking hits the Big Durian to put a Pinoy twist on Indonesia’s most famous salad: Gado-Gado/ halo halo salad. Watch how to cook kare-kare / gado-gado here!
“Gado gado” in Indonesian literary means “mix-mix” since it is made of rich mixture of vegetables such as potatoes, string beans, bean sprouts, spinach, chayote, bitter gourd, corn and cabbage, with tofu, tempeh and hard-boiled eggs, all mixed in peanut sauce dressing, sometimes also topped with krupuk and sprinkles of fried shallots. Gado-gado is different from lotek atah or karedok which uses raw vegetables. Another similar dish is the Javanese pecel.
- Kangkong (water spinach)
- Bitter gourd
- String beans
- Bayem (Amaranth)
- Corn kernels
- Bawang goreng / fried onions
- Shrimp paste
- Blanch all the vegetables.
- Drain and mix with the Gado-gado sauce.
- Top with eggs, cucumber, fried onions and emping.
Wine: All Saints Pinot Grigio – Magiging sikat na ang Pinot Grigio bilang ubas kasi madali siya magpares kasamang mga appetizers (like an antipasto) at bagay din sa mga meatier, deep seafoods – my favorite match to this is seared swordfish, or tuna fillets with plenty of lime or kalamansi. It’s the colour of pale straw in the glass and the nose offers up an abundance of wildflowers, quince and ripe, yellow pear; really vibrant and enticing. The palate’s quite crisp, tangy and taut, showing Nashi pear and quince flavour with a drizzle of lime. It has bright acid crunch right the way through. — Chris Urbano